Homemade Chicken and Rice Soup

Introduction

Chicken and Rice Soup is one of those timeless comfort foods that families all over the world enjoy. It’s nourishing, easy on the stomach, and packed with flavor. This version uses tender chicken, fluffy rice, carrots, herbs, and a savory broth. It’s great for cold days, when you’re under the weather, or just craving something warm and soothing.

Ingredients (Serves 6–8)

2 tablespoons olive oil or butter
1 large onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
8 cups chicken broth (homemade or store-bought)
2 cups cooked shredded chicken (rotisserie chicken works well)
1 cup uncooked white rice (or brown rice, but longer cooking time)
1 teaspoon dried thyme (or 2–3 sprigs fresh thyme)
1 bay leaf
½ teaspoon turmeric (optional, for color & health benefits)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Juice of ½ lemon (optional, for brightness)

Instructions

Prepare the Base

In a large pot, heat olive oil or butter over medium heat.
Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Stir in garlic and cook another minute until fragrant.

Simmer the Soup

Pour in the chicken broth.
Add shredded chicken, rice, thyme, bay leaf, and turmeric.
Bring to a boil, then reduce to a gentle simmer.

Cook the Rice

Simmer for 20–25 minutes (white rice) or 35–40 minutes (brown rice), until rice is tender.
Stir occasionally so the rice doesn’t stick.

Season and Finish

Remove the bay leaf.
Stir in parsley, salt, pepper, and lemon juice if using.
Adjust seasoning to taste.

Serve Hot

Ladle into bowls, sprinkle with extra parsley, and serve with warm bread or crackers.

Methods & Variations

Creamy Version: Add ½ cup heavy cream or evaporated milk at the end.
Herb Boost: Add dill or rosemary for extra flavor.
Vegetarian: Replace chicken with chickpeas or mushrooms, and use vegetable broth.
Spicy Kick: Add a pinch of chili flakes or cayenne.