This cozy White Chicken Rice Soup is perfect for chilly days. It’s made with tender chicken, fluffy rice, and a mix of yummy vegetables in a warm, creamy broth.
I love how comforting this soup is! It feels like getting a big hug in a bowl. Plus, it’s super easy to make, so I can whip it up anytime I need a little extra comfort.
Key Ingredients & Substitutions
Olive Oil or Butter: I like using olive oil for a lighter flavor, but butter adds a wonderful richness. If you’re dairy-free, opt for vegetable oil or coconut oil instead.
Onion, Carrots, and Celery: The classic trio adds depth and flavor. If you’re out of celery or don’t like it, you can skip it. Leeks or bell peppers make good substitutes!
Chicken Broth: Low-sodium broth is my go-to since it lets you control the saltiness. Homemade broth is even better! If you need a vegetarian option, use vegetable broth.
Shredded Chicken: Rotisserie chicken is super convenient! If you prefer cooking your chicken, poach or grill it first. For a vegetarian twist, use chickpeas or tofu.
Heavy Cream: For a creamy finish, heavy cream makes it rich. You can use half-and-half or even coconut milk for a dairy-free version.
What’s the Best Way to Cook the Rice in the Soup?
The key to perfectly cooked rice in the soup is monitoring the heat. When you add the rice, it should only simmer gently. Here’s how:
- Bring the soup to a boil after adding broth.
- Once it boils, add the rice and seasonings, then cover and reduce heat immediately.
- Cover with a lid for 15 minutes, letting the rice absorb the broth without getting mushy.
- Check the rice for tenderness before adding chicken, adjusting cooking time if needed.
This method ensures each grain of rice is fluffy and not overcooked! Enjoy your warm bowl of soup!
How to Make White Chicken Rice Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced (optional)
- 2 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
Soup Fillers:
- 1 1/2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup long grain white rice, uncooked
Seasonings:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Optional Creaminess:
- 1/2 cup heavy cream or half-and-half (optional for creaminess)
- Fresh parsley, chopped for garnish
- Crushed red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook, for a total of about 35 minutes. It’s a quick and comforting meal that’s perfect for busy weekdays or a cozy weekend in!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, and optional celery. Sauté for about 5–7 minutes until the vegetables begin to soften. This will release their flavors into the soup!
2. Add Garlic:
Stir in the minced garlic and cook for an additional minute. When the garlic is fragrant, it’s time to move on to the next step!
3. Add Chicken Broth:
Pour the chicken broth into the pot and bring the mixture to a boil. Make sure to stir and combine everything well.
4. Cook the Rice:
Add in the uncooked rice, dried thyme, and dried oregano. Reduce the heat to a simmer and cover the pot. Allow it to cook for about 15 minutes, or until the rice is tender. This is where the magic happens!
5. Mix in Chicken:
Once the rice is tender, carefully add the shredded chicken to the pot. Stir well to combine all the ingredients, letting the flavors meld together.
6. Add Cream (If Desired):
If you’re using heavy cream or half-and-half, now’s the time to stir it in for a creamy texture. Heat through, but be sure not to let the soup boil.
7. Season to Taste:
Season your soup with salt and black pepper according to your taste preferences. A little taste test goes a long way!
8. Serve and Garnish:
Ladle the warm soup into bowls and garnish with chopped fresh parsley and a sprinkle of crushed red pepper flakes if you like a bit of heat. Enjoy this comforting dish while it’s hot!
This White Chicken Rice Soup is not only easy to make but also deliciously satisfying. Perfect for sharing with family or enjoying all on your own!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice typically takes about 35-40 minutes to cook, so add it to the broth a little earlier to ensure it’s tender by the time you add the chicken.
How Can I Make This Soup Gluten-Free?
This recipe is naturally gluten-free if you use certified gluten-free chicken broth. Just double-check that your broth and any additional seasonings are free from gluten-containing ingredients!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you find the rice absorbs too much broth, you can add a splash of broth or water when reheating to maintain the desired consistency.
Can I Add Other Vegetables?
Absolutely! Feel free to toss in other vegetables like peas, corn, or spinach for extra nutrients and flavor. Just add them in with the chicken so they cook through but remain vibrant.