If there’s one dish that wraps you up in comfort from the very first spoonful, it’s Chicken and Rice Soup – A Warm Embrace on Chilly Days. This beloved classic is loaded with tender chicken, nourishing vegetables, and wholesome rice swimming in flavorful broth. Whether you’re seeking solace after a long winter walk or need an easy way to nourish friends and family, this soup delivers pure, delicious warmth – every single time.
Ingredients You’ll Need
Simplicity is the star of this recipe, but don’t let that fool you—each ingredient shines bright, adding just the right note of flavor, texture, or color. As you gather these kitchen staples, know you’re already halfway to irresistible comfort food.
- Olive Oil: The perfect base for sautéing vegetables and adding a subtle, savory richness.
- Onion (1 medium, chopped): Features a mellow sweetness that forms the soup’s flavor foundation.
- Carrots (2, sliced): Bring sweetness, gentle earthiness, and a pop of color to every bowl.
- Celery (2 stalks, sliced): Lends classic, aromatic crunch and depth to the broth.
- Garlic (3 cloves, minced): Adds irresistible warmth and fragrant complexity.
- Dried Thyme (1 teaspoon): Offers a subtle, woodsy note that beautifully lifts the other flavors.
- Low-Sodium Chicken Broth (8 cups): A generous amount ensures a deeply flavorful, balanced base without overwhelming saltiness.
- Long Grain White Rice (1 cup, uncooked): Cooks up tender and slightly chewy, soaking in all the comforting broth.
- Cooked Shredded Chicken (2 cups, preferably rotisserie): Quick, juicy, and flavorful, rotisserie chicken saves time without sacrificing taste.
- Bay Leaf (1): Infuses the soup with subtle herbal notes that linger in the background.
- Salt and Pepper: Essential for seasoning and bringing all the lovely flavors into harmony.
- Fresh Parsley (2 tablespoons, chopped): Brightens everything up right at the end!
How to Make Chicken and Rice Soup – A Warm Embrace on Chilly Days
Step 1: Build the Flavor Base
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. As the oil warms, tumble in the chopped onion, sliced carrots, and celery. Sauté these veggies for 5 to 6 minutes, stirring occasionally, until they turn tender and start giving off that irresistible aroma. This step unlocks a world of flavor that sets the stage for your cozy bowl of soup.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic and dried thyme. These just need a minute on the heat, releasing their beautiful fragrances and infusing the vegetables with herbaceous, garlicky goodness. This quick sauté ensures your Chicken and Rice Soup – A Warm Embrace on Chilly Days tastes homey and deeply comforting.
Step 3: Simmer with Broth and Rice
Pour in the low-sodium chicken broth and crank up the heat until everything comes to a lively boil. Add in the rice and bay leaf, then dial the heat down to a gentle simmer. Let the soup cook uncovered for about 15 to 20 minutes. The goal here: tender, fluffy rice basking in an aromatic broth, while all the veggies finish cooking to absolute perfection.
Step 4: Add Chicken and Final Seasoning
Now bring in the star of the show—the cooked shredded chicken. Stir it into the pot and let the soup simmer for another 5 minutes, just to warm the chicken through and blend all those cozy flavors. Once done, taste and season with salt and pepper as needed so everything sings.
Step 5: Finish and Serve
When your kitchen smells impossibly inviting, fish out the bay leaf and sprinkle chopped fresh parsley right over the top. Serve the Chicken and Rice Soup – A Warm Embrace on Chilly Days piping hot so each spoonful delivers that perfect cozy hug.
How to Serve Chicken and Rice Soup – A Warm Embrace on Chilly Days
Garnishes
Presentation matters, even when comfort food is involved. A dusting of chopped fresh parsley lends brightness and a pop of color. If you love a little extra zing, add a squeeze of fresh lemon or a pinch of cracked black pepper just before serving. For a creamy twist, swirl in a dash of cream—the soup will feel extra luxurious.
Side Dishes
This soup is a meal on its own, but an easy green salad or buttery, warm bread makes for an unbeatable pairing. Think crusty baguettes, pillowy dinner rolls, or a slice of toasted sourdough for dunking. If you’re craving crunch, pair it with crisp crackers or a platter of sliced veggies on the side.
Creative Ways to Present
Make it special for a family dinner by serving the Chicken and Rice Soup – A Warm Embrace on Chilly Days in deep, cozy mugs alongside grilled cheese sandwiches. For gatherings, ladle soup into mini cups for an appetizer, or garnish with homemade croutons, a sprinkle of cheese, or even a drizzle of herbed olive oil for a modern twist.
Make Ahead and Storage
Storing Leftovers
Allow your soup to cool before transferring leftovers into airtight containers. Pop them in the refrigerator, where they’ll stay fresh for up to 4 days. The rice will absorb even more broth as it sits, becoming plumper and making the soup even heartier the next day.
Freezing
If you want to stash some comfort for later, ladle cooled Chicken and Rice Soup – A Warm Embrace on Chilly Days into freezer-safe containers. Leave a bit of space at the top to allow for expansion. It’ll freeze beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Gently reheat soup on the stovetop over medium-low heat, stirring often. If the rice has soaked up much of the broth, add an extra splash of stock or water to loosen things up. Alternatively, you can reheat single servings in the microwave, stopping to stir every minute until everything’s piping hot.
FAQs
Can I use brown rice instead of white rice?
Yes! Brown rice is a fantastic swap for added nutrition and nuttiness, but it does require a longer cook time. Add an extra 15 to 20 minutes of simmering, and you might need to add a bit more broth if things get too thick.
What’s the best chicken to use?
Rotisserie chicken is a wonderful shortcut for this soup—it’s already cooked, super tender, and infuses the broth with extra flavor. You can absolutely use poached, baked, or leftover roasted chicken, too. Just be sure to shred or chop it into bite-sized pieces.
How do I make it creamy?
For a luxurious, creamy finish, stir in a few tablespoons of heavy cream or milk right before serving. You can even try stirring in a little Greek yogurt for tang and protein—just add it off the heat so it doesn’t curdle.
Can I make it vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and leave out the shredded chicken. Toss in extra veggies—think mushrooms, spinach, or even white beans—for extra heartiness and plant-based protein.
Why did my soup thicken in the fridge?
Rice naturally absorbs liquids as it sits, so your soup will be thicker the next day. It’s an easy fix—just add a splash of extra broth or water as you reheat, and your Chicken and Rice Soup – A Warm Embrace on Chilly Days will return to its perfect, soupy consistency.
Final Thoughts
There’s nothing quite as heartwarming as gathering around a bowl of Chicken and Rice Soup – A Warm Embrace on Chilly Days. Whether you’re cooking for a crowd or just treating yourself, this recipe is sure to become a treasured staple in your kitchen. Give it a try and let every spoonful wrap you in cozy, homemade comfort—you deserve it!
Print
Chicken and Rice Soup – A Warm Embrace on Chilly Days Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Chicken and Rice Soup, a nourishing and satisfying dish perfect for chilly days. This easy recipe combines tender shredded chicken, aromatic vegetables, fluffy rice, and fragrant herbs in a flavorful broth that will warm you from the inside out.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 8 cups low-sodium chicken broth
- 1 cup long grain white rice, uncooked
- 2 cups cooked shredded chicken (preferably rotisserie)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add Aromatics: Stir in garlic and thyme. Cook for another minute.
- Cook Soup: Pour in chicken broth, bring to a boil. Add rice and bay leaf. Simmer uncovered for 15–20 minutes until rice is tender.
- Finish Soup: Stir in shredded chicken, simmer for 5 more minutes. Season with salt and pepper. Remove bay leaf, sprinkle with parsley, and serve hot.
Notes
- For a creamier texture, stir in a splash of cream or milk at the end.
- You can use brown rice, but adjust cooking time accordingly.
- Leftovers thicken in the fridge—add a splash of broth when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
