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–+ servings
Chicken and Rice Soup

Homemade Chicken and Rice Soup for Ultimate Comfort

This Chicken and Rice Soup is the ultimate comfort food, perfect for chilly days and boosting your immune system.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large Onion, finely chopped Adds aroma and sweetness
  • 3 cloves Garlic, minced Enhances flavor
  • ⅓ cup Long Grain Rice, uncooked Provides heartiness
  • 4 cups Chicken Broth, low sodium Forms the savory base
  • 2 cups Water Balances broth concentration
  • ½ teaspoon Salt Enhances all flavors
  • ¼ teaspoon Ground Black Pepper Adds subtle heat
  • 3 pieces Chicken Thighs or Legs, bone-on, skin-on Main protein source
  • 2 medium Carrots, chopped Adds sweetness and nutrition
  • 1 bunch Cilantro, chopped Fresh herb garnish; substitute with parsley if desired
  • ¾ to 1 cup Rotisserie Chicken, shredded Optional, reduces cook time

Equipment

  • Large stockpot

Method
 

Step‑by‑Step Instructions
  1. In a large stockpot, heat a splash of oil over medium heat. Add the finely chopped onion and minced garlic, stirring frequently for about 5 minutes until they become translucent and fragrant.
  2. Next, toss in the chopped carrots and sauté for an additional 3-4 minutes until they start to soften.
  3. Now, stir in the uncooked long grain rice, followed by the chicken thighs or legs. Pour in the chicken broth and water, ensuring all ingredients are well combined. Season with salt and ground black pepper. Bring this mixture to a rapid boil.
  4. Once boiling, reduce the heat to low and cover the pot. Allow the Chicken and Rice Soup to simmer gently for 45 minutes.
  5. In the last few minutes of cooking, stir in the chopped cilantro, letting its fresh aroma enhance the soup. If using rotisserie chicken, add it now for just 10 minutes to heat through.
  6. Carefully remove the chicken pieces from the pot and let them cool slightly. Once manageable, shred the chicken off the bones and return the tender meat to the soup.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 34gProtein: 26gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup in an airtight container for up to 3 months.

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