This cozy white chicken rice soup is like a warm hug in a bowl! Packed with tender chicken, fluffy rice, and tasty veggies, it’s a meal you’ll want on chilly days.
I love making this soup when I need a simple dinner. It’s easy to whip up, and it fills the house with a comforting smell. Plus, it’s great for leftovers!
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing. I usually prefer olive oil for a healthier option, but butter adds a rich flavor. If you need a dairy-free option, stick with olive oil.
Onion: A medium yellow onion is perfect here. If you don’t have one, shallots or green onions can work in a pinch for a milder taste.
Rice: Long-grain rice like jasmine or basmati gives a lovely texture. If you’re short on rice, quinoa can be a great gluten-free substitute, but adjust cooking times.
Chicken Broth: For the best flavor, homemade is ideal. Low-sodium store-bought is a good alternative. Vegetable broth can replace it if you’re looking for a lighter option.
Cooked Chicken: Shredded rotisserie chicken makes this dish super easy! If you’re meal-prepping, using leftover chicken works great too. You can use turkey for a different twist.
How Do I Ensure My Rice is Perfectly Cooked in the Soup?
The cooking method for the rice is key to making this soup dreamy. You want the rice tender but not mushy. Here’s how:
- Toasting the rice for 1-2 minutes in the pot with oil or butter helps it maintain shape.
- Add the broth and bring to a full boil before lowering the heat.
- Cover and let it simmer without peeking for 15-18 minutes; this traps steam to cook the rice evenly.
If you have leftover rice, add it just before serving to avoid overcooking!
White Chicken Rice Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 1 celery stalk, sliced (optional)
- 1 ½ cups long-grain white rice (such as jasmine or basmati)
- 6 cups chicken broth or stock (preferably homemade or low sodium)
- 2 cups cooked white chicken meat, shredded (from poached or rotisserie chicken)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: 1 teaspoon dried thyme or poultry seasoning
- Optional: Juice of half a lemon for brightness
Time Needed:
This recipe will take about 10-15 minutes to prep and around 25 minutes to cook, making it perfect for a quick and delicious dinner. Enjoy a warm, homey bowl of soup in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil or butter over medium heat. Once heated, add the finely chopped onions. Cook, stirring occasionally, until the onions become translucent, which should take about 4-5 minutes. Next, add the minced garlic and cook for an additional 30 seconds, just until fragrant. You’re building a lovely flavor base!
2. Add the Vegetables:
Now it’s time to get the veggies in there! Toss in the sliced carrots (and celery if you’re using it) and continue to cook for another 3-4 minutes. This will soften the vegetables a bit.
3. Toast the Rice:
Next, add the long-grain white rice. Stir it in and let it cook for 1-2 minutes. This helps the rice get coated in the flavorful mixture and start to toast a little, enhancing the taste!
4. Add the Broth:
Pour in the chicken broth and bring everything to a boil. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer for about 15-18 minutes. You want the rice and veggies to become tender, so resist the urge to lift the lid too much!
5. Stir in the Chicken:
After the rice has cooked, stir in the shredded chicken. Season your soup with salt, pepper, and dried thyme or poultry seasoning, if you’re using them. Allow it to cook for an additional 5 minutes to heat the chicken through.
6. Final Touches:
Give your soup a taste and adjust the seasoning if needed. If you’d like a bit of brightness, stirring in lemon juice can really elevate the flavors!
7. Serve & Garnish:
Finally, ladle the soup into bowls and sprinkle with chopped fresh parsley for a pop of color and freshness. Enjoy your hearty, comforting white chicken rice soup hot!
This soup is perfect for chilly days or whenever you crave something nourishing. It makes great leftovers too—if there’s any left!
What Can I Use Instead of Rice?
If you’d like a gluten-free option, try using quinoa instead! Just replace the rice and adjust the liquid amount, as quinoa generally requires less broth. Follow package instructions for cooking time.
Can I Freeze This Soup?
Yes, white chicken rice soup freezes well! Allow it to cool completely, then store in an airtight container for up to 3 months. To reheat, let it thaw overnight in the fridge and warm it on the stove, adding a bit of broth if the rice absorbs too much liquid.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, gently warm on the stove to prevent the rice from becoming too soft or mushy.
Can I Add Other Vegetables?
Absolutely! Feel free to include other vegetables like peas, corn, or green beans for an extra nutritional boost. Just make sure to add them during the last few minutes of cooking so they don’t overcook.
