I’ve always found that the simplest recipes often bring the most comfort, and homemade chicken and rice soup is no exception. It’s the kind of dish that warms you from the inside out, blending tender chicken, aromatic vegetables, and fluffy rice in a rich, savory broth. But what truly sets it apart is the subtle twist that elevates it from ordinary to unforgettable. Ready to discover what makes this version stand out?
Recipe
This chicken and rice soup is the ultimate comfort food, and I swear it’s better than anything you’ll find in a can—promise! It’s packed with tender chicken, fluffy rice, and fresh veggies simmered in a rich, savory broth that’s both hearty and soothing.
What sets it apart? A splash of fresh lemon juice at the end for brightness and a sprinkle of parsley for that extra pop of flavor. It’s the kind of meal that feels like a warm hug on a chilly day.
The best part? It’s ridiculously easy to make, even if you’re not a kitchen pro. Trust me, once you try this, it’ll become your go-to recipe for cozy nights or when you’re feeling under the weather. Let’s get cooking!
Ingredients
To create a comforting bowl of homemade chicken and rice soup, you’ll need simple yet flavorful ingredients. Opt for fresh, high-quality components—they make all the difference in achieving that rich, homemade taste. Here’s what you’ll need:
- Chicken (bone-in, skin-on): The bones add depth to the broth, and the skin keeps the meat moist. Substitute with boneless chicken thighs if preferred, but bones are key for maximum flavor.
- Carrots, celery, and onion (the “holy trinity”): These aromatics form the soup’s flavor base—don’t skip them!
- Garlic: Fresh garlic cloves are non-negotiable for that savory punch.
- Long-grain white rice: It holds up well in soup. Brown rice works too, but adjust cooking time accordingly.
- Chicken broth: Use high-quality, low-sodium broth for better control over seasoning.
- Bay leaves: Adds subtle earthy notes—remove before serving.
- Fresh parsley: Brightens the dish and adds a fresh pop of flavor. Dried parsley can substitute, but fresh is best.
- Olive oil: For sautéing the veggies—extra virgin adds richer flavor.
- Salt and pepper: Essential for seasoning—taste as you go!
Pro Tip: For extra richness, add a splash of cream or a pat of butter at the end—it takes this soup to the next level!
How to Make the Best Cooking Instructions
– Adjust seasoning and finish – Discard the bay leaf, then stir in chopped parsley and a squeeze of lemon juice. Taste and add salt/pepper as needed.
Pro tip: Acid at the end brightens all the flavors.
– Rest before serving – Let the soup sit off heat for 5 minutes to thicken slightly.
Flexibility: Add a splash of broth if it’s too thick, or simmer longer to reduce.
Nutrition
This homemade chicken and rice soup is a comforting and nutritious meal. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Carbohydrates | 30 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sodium | 800 mg |
Chef Tips
When I make chicken and rice soup, I always brown the chicken pieces first to deepen the flavor before simmering them. Use homemade stock if possible—it’s richer than store-bought.
Toast the rice lightly in the pot for nuttiness. Add fresh herbs at the end for brightness, and season carefully, tasting as you go.
Let the soup rest 10 minutes before serving to meld flavors beautifully.
