Easy Homemade Chicken Rice Soup Recipe

This hearty chicken and rice soup combines tender chicken pieces, nutritious brown rice, vibrant vegetables, and aromatic herbs in a rich chicken broth. Finished with a swirl of heavy cream for added velvety texture, it delivers a comforting and flavorful meal ideal for nurturing chilly days and satisfying family dinners.

I recently made my Easy Homemade Chicken Rice Soup and it quickly became my go-to for chilly days. I started by simmering 8 cups of low sodium chicken broth with a bay leaf and 1/2 tsp dried thyme.

Then I added 1 lb of boneless, skinless chicken breasts cut into bite-sized pieces along with 1 cup of rinsed uncooked brown rice. I let everything cook together so the chicken stays tender and the brown rice releases all its goodness into the broth.

I also tossed in diced carrots, sliced celery, a chopped large onion and minced garlic. To finish it off, I stirred in 1/2 cup heavy cream to give it that slightly rich texture.

This soup is not only easy to prep but is a healthier option too, loaded with protein and nutritious veggies. Its warmth and hearty flavor make it my favorite protein-packed comfort meal.

Why I Like this Recipe

I like this recipe cause it gives me a real warm and comforting feeling on a chilly day. I love how the chicken, rice, and veggies come together to make a hearty meal that feels like a hug when I’m feeling under the weather. The touch of cream at the end really makes the soup rich and satisfying without overpowering the natural flavors of all the healthy ingredients. And honestly, it’s super easy to throw together, making me feel like a total chef even when I’m in a rush.

Ingredients

• Chicken is a lean protein that makes the soup hearty and satisfying
• Brown rice supplies healthy carbohydrates and gives the dish a nutty texture
• Carrots add natural sweetness plus fiber and vitamins that are good for you
• Celery offers a fresh crunch and a slight bitterness which balances the flavors
• Onion brings subtle sweetness and earthiness to really enrich the broth
• Garlic gives a punch of flavor and also helps boost your immune system
• Heavy cream makes the soup extra smooth and gives it a rich, luscious taste

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 8 cups low sodium chicken broth
• 1 cup uncooked brown rice, rinsed
• 2 medium carrots, diced
• 2 celery stalks, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup heavy cream for a touch of creaminess

How to Make this

1. Heat a large pot over medium heat and add a splash of oil. Toss in the chopped onions, diced carrots, sliced celery, and minced garlic. Cook them until they start to soften, about 5 minutes.

2. Add the bite-sized pieces of chicken to the pot and let them brown a bit on all sides while stirring occasionally.

3. Pour in the 8 cups of low sodium chicken broth, then add the bay leaf and 1/2 tsp dried thyme. Bring the mixture up to a simmer.

4. Stir in 1 cup of rinsed uncooked brown rice. This will thicken the soup slightly as it cooks.

5. Reduce the heat so it gently simmers. Let the soup cook for about 40-45 minutes, making sure the rice gets tender and the chicken is cooked through.

6. Taste the soup and season with salt and freshly ground black pepper as needed.

7. Once the rice and chicken are ready, remove the bay leaf from the pot.

8. Stir in the 1/2 cup heavy cream to give the soup a nice creaminess.

9. Let the soup heat for another couple of minutes so everything is well combined.

10. Serve the soup hot in bowls and enjoy this comforting meal on a chilly day!

Equipment Needed

1. Large pot
2. Stove
3. Sharp knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon for stirring
7. Colander for rinsing rice
8. Ladle for serving
9. Soup bowls

These items are all you need to make the chicken rice soup. The equipment list makes it easier to stay organized while cooking. Enjoy the process and adjust the seasoning as you go to suit your taste.

FAQ

Easy Homemade Chicken Rice Soup Recipe Substitutions and Variations

• If you cant find chicken, turkey breast or even firm tofu can be used instead to give it a different twist
• If you dont have brown rice, you can swap it for white rice or quinoa for a slightly different texture and cooking time
• If you’re low on celery, try using chopped fennel or extra carrots for that crunch
• Instead of heavy cream, you could use half and half or a splash of coconut milk if you want a lighter option

Pro Tips

1. Make sure you brown your chicken properly before adding the broth coz that little sear really boosts the flavour, it makes the soup taste so much richer, and sometimes i mess up by adding the broth too quickly so the chicken doesn’t get that perfect browning.
2. Keep an eye on the rice while it simmers. Sometimes it might stick to the bottom of the pan if you dont stir often enough, which then can burn the flavours.
3. Taste your soup as you go when adding salt and pepper. Its easy to oversalt cuz all ingredients have different salt content and you want to control the balance.
4. When you stir in the heavy cream at the end, do it at low heat and dont let it boil or you risk curdling it, so the cream gives the soup a lovely, smooth creaminess.