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cozy chicken and rice soup

Chicken and Rice Soup

This soothing chicken and rice soup combines tender chicken, hearty rice, and fresh vegetables in a flavorful broth that's perfectly thickened to coat your spoon. Ready in just 30 minutes with everyday ingredients, it's the ideal remedy for chilly evenings or when you need something nourishing and comforting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 chicken bouillon cube chicken bouillon cube
  • 1/2 cup long grain rice
  • 2 tablespoons cornstarch or flour for thickening
  • 5-6 cups water plus more as needed
  • 1/4 pound cooked chicken meat diced
  • salt to taste
  • ground black pepper to taste
  • 1 cup carrots diced
  • 1 cup celery sliced

Equipment

  • Large pot
  • Small bowl
  • Ladle

Method
 

  1. Bring 5-6 cups of water to a rolling boil in a large pot.
  2. Add the diced carrots, sliced celery, chicken bouillon cube, and a pinch of salt to the boiling water.
  3. Let the mixture boil for 5-10 minutes until the vegetables begin to soften.
  4. Add the diced cooked chicken meat and long grain rice to the pot. If available, add any chicken skin or fat for extra flavor.
  5. Cook until the rice is nearly tender, about 15-20 minutes, stirring occasionally.
  6. In a small bowl, create a slurry by mixing the cornstarch or flour with a little cold water.
  7. Slowly stir the slurry into the simmering soup to thicken it.
  8. Adjust consistency by adding more water if too thick or simmering longer if too thin.
  9. Season to taste with salt and freshly ground black pepper.
  10. Give everything a final stir before serving hot.

Notes

This soup is wonderfully forgiving and adaptable. Leftover rotisserie chicken works perfectly, and the skin and fat add extra flavor. For a more vegetable-forward version, double the carrots and celery or add frozen peas toward the end of cooking.
For a creamier variation, stir in a splash of heavy cream just before serving. A squeeze of lemon and fresh herbs like dill or parsley make excellent additions when available.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken when chilled; simply add a little water or broth when reheating.