35Minute Chicken and Rice Soup The Ultimate Comfort Food Fix

There’s something magical about a steaming bowl of chicken and rice soup – it’s like a warm hug in food form. I can’t tell you how many times this simple recipe has saved me on busy weeknights or comforted me through cold winter days. My grandma used to make it for me whenever I was sick, and now it’s my go-to when I need something quick, nourishing, and downright delicious.

What I love most about this chicken and rice soup is how forgiving it is. Out of carrots? Toss in some peas instead. Want it creamier? Stir in a splash of milk at the end. It’s the kind of recipe that welcomes improvisation while still delivering that classic, soul-satisfying flavor every single time. Trust me, once you try this version, you’ll understand why it’s been a family favorite for generations.

Why You’ll Love This Chicken and Rice Soup

This soup isn’t just food—it’s a lifesaver! Here’s why it’s become my absolute favorite:

• Ready in 35 minutes flat – faster than takeout when hunger strikes
• Uses pantry staples – no fancy ingredients needed
• Comfort in every spoonful – that perfect balance of savory broth and tender rice
• Endlessly adaptable – throw in whatever veggies you’ve got
• Makes great leftovers – tastes even better the next day

Seriously, this soup has gotten me through more rushed dinners and sniffly colds than I can count. It’s the culinary equivalent of your favorite cozy sweater!

Ingredients for Chicken and Rice Soup

Here’s everything you’ll need for my go-to chicken and rice soup – simple ingredients that pack big flavor:

• 1 lb chicken breast, diced into bite-sized pieces (thighs work great too!)
• 1 cup white rice, uncooked (I prefer long-grain)
• 4 cups chicken broth – homemade if you’ve got it
• 1 medium onion, chopped (about 1 cup)
• 2 carrots, sliced into coins
• 2 celery stalks, chopped
• 2 garlic cloves, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp salt – adjust to taste
• 1/2 tsp black pepper
• 1 tbsp olive oil for sautéing

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! This soup is super flexible:

• Rice: Brown rice works but needs 10 extra minutes cooking time
• Broth: Vegetable broth keeps it vegetarian
• Chicken: Leftover rotisserie chicken? Just add it at the end!
• Veggies: No carrots? Try diced potatoes or frozen peas
• Seasoning: A bay leaf or pinch of thyme adds lovely depth

The beauty of this soup is how it welcomes whatever you’ve got in the fridge – just keep that chicken-rice-broth foundation!

How to Make Chicken and Rice Soup

Okay, let’s get cooking! This chicken and rice soup comes together so easily – just follow these simple steps:

1. Sauté the veggies: Heat olive oil in your favorite soup pot over medium heat. Add the onion, carrots, and celery – you’ll know it’s ready when the onions turn translucent and your kitchen smells amazing (about 5 minutes). Toss in the garlic last so it doesn’t burn!
2. Brown the chicken: Push the veggies to one side and add your diced chicken. Cook until it’s no longer pink, stirring occasionally – this takes about 5-7 minutes. Don’t worry about cooking it all the way through yet!
3. Bring to a boil: Pour in your chicken broth and crank up the heat until it starts bubbling. I always give it a quick taste here to check the seasoning – sometimes I add an extra pinch of salt.
4. Add the rice: Stir in your uncooked rice, salt, and pepper. The rice will soak up all that delicious broth as it cooks!
5. Simmer away: Reduce heat to low, cover, and let it gently bubble for about 20 minutes. You’ll know it’s done when the rice is tender but not mushy.

That’s it! Just ladle into bowls and enjoy. The whole process takes about 35 minutes from start to finish – faster than waiting for delivery!

Tips for Perfect Chicken and Rice Soup

Here are my hard-earned secrets for soup success:

• Watch the rice: It keeps cooking in the hot broth, so pull it off the heat when it’s just tender
• Broth too thick? Add 1/2 cup hot water at a time until it’s just right
• Leftover trick: The rice absorbs liquid overnight – just add broth when reheating
• Extra flavor: A squeeze of lemon at the end brightens everything up beautifully

Serving Suggestions for Chicken and Rice Soup

This soup shines all on its own, but oh boy does it love company! My favorite way to serve it is with a hunk of crusty bread for dipping – nothing fancy, just something to soak up that glorious broth. A simple green salad with lemon vinaigrette makes the perfect fresh contrast to the rich soup. For chilly nights, I’ll sometimes add a sprinkle of Parmesan or a dollop of sour cream right on top. Trust me, it’s heaven in a bowl!

Storage & Reheating Instructions

Here’s how to keep your chicken and rice soup tasting fresh and delicious:

• Fridge: Store in airtight containers for up to 3 days – the rice will thicken, but that’s normal!
• Freezer: Portion into freezer bags (laying flat saves space) for up to 2 months
• Reheating: Add a splash of broth or water when warming on the stove – the rice soaks up liquid like a sponge
• Microwave tip: Cover with a damp paper towel to prevent splatters while keeping it moist

Fun fact – I actually think it tastes better the next day after all the flavors have mingled!

Nutritional Information for Chicken and Rice Soup

Here’s the scoop on what’s in each comforting bowl (but remember, nutrition varies based on your specific ingredients): Per serving, you’re looking at about 250 calories, 6g fat, 30g carbs, and a hearty 20g protein. It’s packed with vitamin A from those carrots too! Not bad for something that tastes this good, right?

Frequently Asked Questions

I get so many questions about this chicken and rice soup – here are the ones that pop up most often with my tried-and-true answers:

Can I use leftover cooked chicken?
Absolutely! Just stir in 2-3 cups of shredded cooked chicken during the last 5 minutes of cooking. This trick saves tons of time and prevents the chicken from getting tough.

How do I make this gluten-free?
Easy peasy – just use certified gluten-free chicken broth (many store brands are) and check your rice packaging. That’s it! The soup is naturally gluten-free otherwise.

Why did my rice get mushy?
Oh no! You probably simmered it too long. Next time, check at 15 minutes – the rice should be tender but still have a tiny bite. Remember, it keeps cooking in the hot broth!

Can I freeze this soup?
You bet! Though the rice texture changes slightly after freezing, it’s still delicious. Pro tip: Under cook the rice by 2 minutes before freezing for better texture when reheated.

Final Thoughts

Now that you’ve got all my chicken and rice soup secrets, I can’t wait for you to try it! Let me know how yours turns out – I love hearing your twists on this family favorite. Happy cooking!

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