Chicken Rice Soup

This Chicken Rice Soup is probably one of the easiest homemade recipes.  You drop the items in a big soup pot and literally step away while it cooks.  This is a great recipe to make ahead of time for a quick and easy meal when you have no time to spare.  Using homemade Chicken Broth makes the chicken rice soup incredibly medicinal, healing and just what the doctor ordered if you are feeling under the weather.  Of course using boxed chicken broth or stock cubes is also great and makes this soup even faster to whip up!

This version of chicken rice soup is a basic one but one that you can add to or modified depending on what you have on hand and your tastes.

For a fun variation, try swapping the rice with your favorite pasta or quinoa for a little extra protein. To make this soup vegetarian, replace the chicken broth with vegetable broth and the chicken with some chickpeas or black beans.  Try adding in some extras to spice things up (a little red pepper flakes), top it with some grated goat cheese, or add some cleaning greens like cilantro, kale, parsley, mint or all four!  You can also play with type of rice that you use, though I do caution that white rice as it can become soggy.   Customize your chicken rice soup to what you love.  My dad adds a big dosh of Sriracha or red pepper flakes to his chicken rice soup, my kids love to top theirs with chopped chives and my best bud loves to mix in herbs like chopped mint, parsley and extra cilantro. Play around with it and fine what works best for you and your family.

Print Recipe

Chicken & Rice Soup

A warming, classic soup that will bring you back to childhood. It will remind you of your mom's or grandmother's chicken rice soup that they used to make you when you weren't feeling well. The soup is rich in flavor, filling and full of goodness.

Prep Time

20 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 2 quarts chicken broth homemade version see link in Notes) or store bought
• 1 onion diced
• 3 celery stalks chopped
• 2 carrots chopped
• 1/2 cup brown rice soaked & rinsed (see note)
• 1 sprig fresh thyme or 1 tsp dried thyme
• 2 chicken breasts shredded (~2 cups)
• 1/2 tsp sea salt or to taste
• Freshly ground pepper to taste
• 4 tbsp chickpea miso 1 per bowl (optional)
• 2 tbsp cilantro minced

Prep Time 20 minutes Cook Time 40 minutes Servings people Ingredients 2 quarts chicken broth homemade version see link in Notes) or store bought 1 onion diced 3 celery stalks chopped 2 carrots chopped 1/2 cup brown rice soaked & rinsed (see note) 1 sprig fresh thyme or 1 tsp dried thyme 2 chicken breasts shredded (~2 cups) 1/2 tsp sea salt or to taste Freshly ground pepper to taste 4 tbsp chickpea miso 1 per bowl (optional) 2 tbsp cilantro minced

Instructions

1. Bring stock to a boil over medium heat. Add onion, carrots, celery, rice and thyme, them reduce heat to low, cover and let simmer for 30 minutes. Add chicken and cook for an additional 5 minutes. Ladle soup into 4 bowls. If using miso, stir in 1 tablespoon into each bowl and garnish with cilantro is using. Serve with sourdough, buns or a side salad. Makes 4 servings.

Recipe Notes

For a delicious homemade broth recipe link on Chicken Broth.

Before cooking rice, I recommend presoaking it for a few hours or ideally overnight (~8 hours) then giving it a good rinse. This makes the rice more digestible and it's nutrients more bioavailable.  If you don't have time to presoak be sure to give it a good soak.

 

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