This really is one of the best, most flavorful chicken and rice soups weve ever tasted! And with the help of rotisserie chicken (or leftover chicken), its super easy too!
I dont know many people who dont enjoy a bowl of chicken and rice soup. Its somehow so comforting, kind of like mom and apple pie. Though theres nothing fancy, just the thought of it, makes me feel good! And when its loaded with lean chicken, healthy veggies and a super flavorful broth, Im ALL in! So “all in”, that I ate two bowls of it for breakfast this morning (well… actually, that was for you, so I could write this post and convey how good it is!).
I think everyone needs a good chicken and rice recipe. While I love a totally-from-scratch soup with a whole chicken (preferably one that youve organically raised yourself) thats been simmered till the meat falls off the bone and the broth is decadently delicious, I generally dont have the time (or inclination) for that. Its funny, I thought as I got older, Id have time for spending all day in the kitchen, but thats definitely not the case. It seems Im busier than ever and Im pretty sure many of you are in the same boat!
The BEST Chicken and Rice Soup
This really is one of the best, most flavorful chicken and rice soups we’ve ever tasted! And with the help of rotisserie chicken (or leftover chicken), it’s super easy too!
Prep: 30min
Total: 53min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 164 kcal, Carbohydrate 20 g, Protein 12 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 23 mg, Sodium 470 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- For the rice:
- 1 cup uncooked jasmine (or other long-grain) rice
- For the soup:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large onion (finely chopped)
- 2 medium shallots (finely chopped)
- 4 medium stalks celery (quartered lengthwise and thinly sliced)
- 3 medium cloves garlic (finely minced)
- 2 teaspoons Italian seasoning
- 10 cups low sodium chicken broth (more if needed)
- 12 ounces carrots (thinly sliced (halved lengthwise if large))
- 2 medium-size bay leaves
- 1 teaspoon turmeric
- 1 ½ teaspoons kosher salt (more to taste)
- ¼ teaspoon freshly ground black pepper (more, to taste)
- For finishing:
- 2 cups diced rotisserie (or leftover chicken)
- 2 teaspoons finely chopped fresh rosemary
- 1-2 cups tightly packed fresh spinach (finely chopped (optional))
Instruction:
- For the rice:
- Cook jasmine rice according to package instructions (or according to the method above in Café Tips) and set aside to cool.
- For the soup:
- Heat the butter and oil over medium heat in a large Dutch oven or soup pot until the butter is melted and bubbly. Add the chopped onion, shallots and celery and cook for 3-4 minutes, stirring frequently, until veggies are softened. Add the garlic and Italian seasoning and cook for another 30 seconds, stirring constantly.
- Add the chicken broth, carrots, bay leaves, turmeric, salt and pepper and bring to a boil. Reduce to a steady simmer and cook for 20 minutes, uncovered. Try one of the carrot slices. If it’s not nice and tender cook for another 3-5 minutes or until tender (the size of your carrot slices will determine how low it takes to cook).
- To finish:
- Remove the bay leaves then add the rotisserie chicken, rosemary, cooked rice and finely chopped spinach (if using). Cover and allow the soup to sit for 10 minutes for the flavors to meld. Taste and season with more kosher salt and black pepper, if needed. If soup is too thick, add more chicken broth. Serve and enjoy!
Easy Homemade Chicken and Rice Soup Recipe |Easy Chicken Noodle Soup w/ Rice Recipe
FAQ
Do you cook rice before adding to soup?
What rice is best for soup?
While a creamy chicken and wild rice soup is always tasty, this particular recipe calls for long-grain white rice. Really, though, you can use any type of rice that you prefer. Wild rice would work here, as well as brown rice, jasmine rice or basmati rice.
Is it good to mix rice with soup?
How to give chicken soup more flavor?
