Let Me Tell You About This Chicken & Rice Soup
Okay, here’s the thing: this isn't just any soup. It’s the soup I made the night my cousin brought home her noisy new puppy (who, incidentally, tried to steal a drumstick when we weren't looking). It had been a long, chilly day, and honestly, I had zero patience for fussy recipes—so I just chucked what I had into the pot, gave it a stir, and crossed my fingers. Turned out, that batch was legend; even my dad (soup skeptic, champion of “just eat a sandwich”) quietly went back for seconds. So if you catch me making this out of the blue, you’ll know I’m either craving easy comfort or just can't be bothered.
Why You’ll Love This Soup (At Least, I Do!)
I make this when the sniffles show up, or when my fridge looks a bit sad and I need dinner ‘yesterday.’ My family goes a little mad for it mostly because 1) chicken, 2) rice, and 3) it’s one of those recipes everyone’s okay with, even the self-proclaimed veggie-haters. Plus, you only need one pot—less washing up. (If you’ve ever tried to wash a colander when you’ve got a pile of homework staring at you, you’ll understand.) Sometimes I forget to chop the carrots evenly, or I swap in pre-cooked chicken bits I find in the freezer. Doesn’t matter. It always works out.
You’ll Need These Ingredients (But Don’t Sweat the Small Stuff)
- 1 pound boneless, skinless chicken thighs (or breasts—frankly, whatever you grab first; last week it was leftover rotisserie, which worked fine)
- 1 cup white rice (sometimes I use brown rice, only it takes a smidge longer and comes out chewier; both ways are good)
- 3 carrots, chopped (big or small, don’t fuss over it)
- 2 celery stalks, diced (I’ve skipped these if my fridge is empty; soup still survived!)
- 1 onion, chopped (My grandmother swore by Vidalia onions—honestly, just use whatever’s handy)
- 8 cups chicken broth (sometimes half water, half stock cubes, don’t tell on me)
- 2 cloves garlic, minced (or a swipe of that garlicky paste from a tube if I’m being lazy)
- Salt and black pepper, to taste
- 1 bay leaf (optional, but I always chuck one in if I've got it)
- A handful of chopped fresh parsley (or dried if that's all you’ve got—just, maybe, less of it)
How I Actually Make It (Let’s Be Real Here)
- Grab your biggest pot—preferably one with a lid, though I once used a frying pan and just kind of hovered nearby topping up water. Put it on medium heat, splash in a little oil, and toss in the onion, carrots, and celery. Give them a good stir for about 5 minutes or so, till things start smelling nice (this is where my daughter usually wanders in asking what's for dinner).
- Stir in the garlic. Just for a minute so it doesn’t burn. Trust me, burnt garlic smells like defeat in a kitchen.
- Add your chicken pieces right into the pot. No need to chop them small now—just let them cook in the broth later and shred them, easy peasy. Pour in all the chicken broth (or your cube-water combo if you’re riding the thrifty train), drop in the bay leaf, salt, plenty of black pepper, and bring the whole lot to a bubbly simmer.
- Once it’s simmering, I toss in the rice, give it a swirl, then partly cover the pot. Now, the trick is just let it do its thing for 20ish minutes. Don’t panic if the rice seems to vanish at first—it’s being sneaky, soaking everything up. Halfway through, I usually sneak a taste of broth just to see if it needs more salt (you’d think after twenty times I’d remember the right amount, but nope).
- When the chicken’s tender and cooked through, fish it out onto a board and shred it with forks. Or, do what I sometimes do and hack it up right in the pot. Works just the same. Plop it back in; add your parsley and a bit more pepper, why not?
- Give it a final taste, scoop into bowls, and bask in the glory of one-pot magic.
Notes—Because I’ve Messed This Up Before
- If you use brown rice, just be patient. I once tried rushing it; ended up with crunchy grains hiding like pebbles. Not my best meal.
- The soup thickens as it cools—sometimes more like a stew. I secretly like it that way, but add extra broth if you prefer it soupy.
- No bay leaf? Don’t fret. The whole pot still tastes great without it.
- Sometimes I swap in a squeeze of lemon at the end; brightens up the flavors. My nephew thinks this is ‘fancy’—it’s really just because lemons were on sale, but sure.
Well, You Could Try These Variations...
- Swapped in wild rice a few times. Good, but takes forever. Better save that for weekends.
- One bold night, I added a bunch of spinach at the end; gave it a nice color and a healthy kick. Would not recommend kale—honestly, felt like I was eating a compost pile. Sorry, kale lovers!
- I used leftover turkey once after Thanksgiving. Actually... it came out a bit dry, so maybe stick with chicken for this one.
Equipment (But Don’t Go Buying Fancy Stuff)
- Big soup pot or Dutch oven. If you only have a big saucepan or even just a deep frying pan, you’ll make it work—been there myself.
- Wooden spoon for stirring. Ladle for serving (or just a regular big spoon, no need to be posh).
- Cutting board and a sharpish knife. I once used kitchen scissors to chop chicken; it’s not pretty but hey, it did the job.
How to Store Leftovers—If There Ever Are Any
Scoop any leftovers into a container and stash in the fridge—should be fine for a couple days. But honestly, in my house, it rarely makes it past breakfast the next morning. The soup does thicken a lot overnight, almost turns into risotto. Just add a splash of water or stock and reheat gently, and it’s back to soul-warming goodness.
Serving Ideas (What We Do)
I serve it steaming hot, with a wedge of crusty bread or, if you’re feeling extra peckish, a slice of buttered toast dunked right in. My brother is all about crackers. Sometimes we fight over who gets the last ladleful—I’m not proud, but yes, I’ve hidden soup at the back of the fridge for myself.
A Couple Pro Tips I’ve Learned the Hard Way
- Don’t use too high heat after adding the rice. I once got distracted, and let it boil madly. It ended up weirdly mushy—so now I keep it to a gentle simmer.
- If you fancy a richer broth, sauté the chicken first till a bit golden (makes it taste more ‘restauranty’), but skipping this step is totally fine—especially if you’re hangry.
- Don’t try to freeze soup with rice in it; it goes kind of gummy and sad. Refrigerate instead, then eat up quickly (not that you won't want to anyway).
Got a Question? Here’s What Folks Have Asked Me
- Can I use pre-cooked chicken?
Absolutely, mate. Just chuck shredded cooked chicken in at the end and warm it through. Actually, I find it works better if you don’t boil it long, or it dries up fast. - Is it okay if I leave out celery?
Yeah, no big deal. Soup doesn’t notice one missing veggie. Use what looks fresh and not floppy from the crisper drawer. - Can I double the recipe?
Of course. Just use a big enough pot—I learned that the messy way when it boiled over last winter. Cleaned up chickeny rice from behind the stove for days. Gross. - How do you keep rice from getting soggy?
Well. I wish I knew a magic fix. It will soften the longer it sits, but maybe undercook by a minute or two at the start, if you’re planning leftovers. Or just embrace the cozy thickeness! - What’s the best bread for dunking?
Wholemeal, sourdough, baguette—heck, I even used a stale bagel once (toasted, obviously). Use what you like. If you want to get wild, try adding a bit of grated cheese on top of your bread and popping it under the grill for a minute.
Anyway, if you’ve read this far you probably deserve a medal—or at least a really good bowl of soup. Let me know if you try it and, actually, which version ends up your favorite? I still haven’t picked a ‘best’ one myself. Maybe that’ll be today…
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup long-grain white rice, uncooked
- 6 cups low-sodium chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
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1Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5 minutes until softened.
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2Add minced garlic and cook for 1 minute until fragrant.
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3Pour in the chicken broth and bring to a boil. Stir in rice, thyme, salt, and black pepper.
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4Reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
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5Add the shredded chicken and cook for another 5 minutes until heated through.
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6Stir in fresh parsley before serving, if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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