Chicken And Rice Soup

The Best Easy Chicken And Rice Soup has a special way of wrapping you in comfort, doesn’t it? Picture this: it’s been a long day, the temperatures are dipping, and all you want is something warm and hearty to sit down to. This soup is just that—a cozy dish that feels like a hug from a friend. Not only is it super easy to whip up, but it also uses ingredients you likely have at home. We’re talking savory chicken, tender rice, and a medley of lovely veggies. The best part? You can customize it however you like, making it perfect for family gatherings or a simple weeknight dinner. So, let’s gather our ingredients and set the stage for a delightful cooking experience that will fill your home with warmth and delicious aromas.

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

This recipe for chicken and rice soup captures the comforting essence of homemade meals while being remarkably easy to prepare. By using a combination of sautéed vegetables, tender chicken, and a creamy roux sauce, this dish brings layers of flavor without the fuss. The balance of textures from the rice and mushrooms, alongside the richness of the broth, creates a robust yet soothing bowl of soup that warms both the body and soul.

Why You’ll Love This The Best Easy Chicken And Rice Soup

This is not just any chicken soup; it’s a nostalgic embrace in a bowl. Perfect for busy weeknights or leisurely evenings, it combines simple ingredients that are likely already in your pantry. With its hearty nature and adaptable flavor profile, you can easily customize it to your taste, making it a favorite for families and friends alike.

Ingredients

• 2 tablespoons olive oil
• 3 cups (250 g) brown mushrooms, washed and chopped
• 2 cups (200 g) celery, chopped
• 1 cup (150 g) carrots, peeled and chopped
• 2 large garlic cloves, minced
• 1 cup (175 g) basmati rice
• ½ lb (200 g) boneless, skinless chicken breasts, diced into 2 cm cubes
• 6 cups (1.5 liters) chicken broth, made with a stock cube
• 3 tablespoons (40 g) butter
• ¼ cup (35 g) plain flour
• 2 cups (500 ml) milk

Sauté the Mushrooms to Perfection

Heat the olive oil in a large saucepan over medium heat. Add the chopped mushrooms and sauté until golden brown, approximately 5-7 minutes. This initial step intensifies the umami flavor in the soup. Once cooked, remove the mushrooms and set them aside to integrate later.

Cook the Vegetables for a Flavor Base

In the same pan, add the chopped celery, carrots, and onion. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for an additional 2-3 minutes to release its aromatic essence. This combination serves as the soup’s flavorful foundation.

Toast the Rice for Added Depth

Stir the basmati rice into the vegetable mix, ensuring each grain gets coated in the oil. Allow the rice to toast slightly for about 2 minutes, enhancing its nutty flavor that will contribute to the overall richness of the soup.

Simmer the Soup to Perfection

Pour the chicken broth into the pot and bring the mixture to a gentle simmer. Cook for about 10 minutes, or until the rice is nearly tender. Then add the diced chicken and let everything simmer together for another 10 minutes, until the chicken is fully cooked and the rice has reached desired tenderness.

Prepare the Roux Sauce for Creaminess

In a separate medium saucepan, melt the butter over medium heat. Add the plain flour and stir continuously until a thick paste or roux forms. Gradually whisk in the milk, stirring to prevent any lumps from forming, and bring to a boil. Once thick and smooth, season with salt and pepper to taste. This roux adds a rich creaminess that elevates the soup.

Combine and Serve for Ultimate Comfort

Gently pour the prepared roux sauce into the soup mixture, stirring well to combine all elements. Finally, add the sautéed mushrooms back into the pot for extra texture and flavor. Serve hot and enjoy a comforting bowl that fills both the stomach and heart.

Serving Suggestions

Pair this delicious chicken and rice soup with crusty bread or a fresh garden salad for a complete and satisfying meal. For an extra touch, sprinkle fresh herbs like parsley or thyme before serving.

Tips for Success

• For a richer flavor, consider using homemade chicken broth.
• Ensure chicken is cut uniformly to ensure even cooking.
• Don’t rush the sautéing process; developing flavors takes time!

Variations

Feel free to add spinach or kale toward the end of cooking for added nutrition. You can also swap basmati rice for brown rice or quinoa, adjusting cooking time as necessary.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freezing is also an option; just store in freezer-safe containers, leaving space for expansion.

Pairing Ideas

This chicken and rice soup pairs beautifully with a light white wine, like a Sauvignon Blanc. Alternatively, enjoy it with herbal tea for a cozy meal experience.

FAQs

1. How can I make this soup gluten-free?
Use gluten-free flour for the roux, or simply omit it for a lighter version.

2. Can I use rotisserie chicken?
Absolutely! Just add it in during the last few minutes of simmering for a quick shortcut.

3. Is this soup freezable?
Yes, this chicken and rice soup freezes well; just ensure to leave space in the container for expansion.

4. Can I make this recipe in a slow cooker?
Certainly! Sauté veggies and mushrooms first, then add everything into the slow cooker to simmer for 4-6 hours on low.

5. How do I enhance the flavor?
Feel free to add spices like thyme, bay leaves, or a dash of cayenne for some heat.

This easy chicken and rice soup isn’t just a recipe; it’s a warm hug in a bowl. Perfect for any occasion, its comforting qualities and simple preparation make it an instant favorite. Whether you’re looking for a quick weeknight meal or a dish to share with loved ones, this soup delivers both satisfaction and nostalgia. Enjoy every spoonful!

Print