Kitchen notes · a little help before you start
Chicken Rice Soup
Chicken and rice soup has a quiet comfort that doesn't need much dressing up. Tender vegetables and shredded chicken sit around the soft rice, with a little milk or cream if you'd like a richer bowl. It's the sort of warm, familiar dinner that feels easy to settle into.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews · Rice dishes
A few quick notes
1. Brown the onion lightly
Cook the chopped vegetables until the onion begins to brown before adding garlic and herbs.
2. Rinse the rice
Use a fine-mesh sieve to rinse the rice under cold water before adding it to the pot.
3. Shred after the simmer
Remove the chicken for shredding, then stir it back into the cooked rice and vegetables.
Get to know the ingredients
Dry long-grain rice
The main directions use dry long-grain white rice, which cooks directly in the soup.
Finely chopped celery
Prepare the celery and onion finely before their first cook with the carrots.
Optional milk or cream
The evaporated milk or heavy cream goes in at the end, if you're using it.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Chicken Rice Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste after shredding
Return the shredded chicken, add optional dairy, then taste and adjust seasoning before serving.
A little more help as you go
Keep the pot covered
Reduce to medium-low after boiling and cover during the rice-and-vegetable simmer.
Stir during cooking
Give the covered soup an occasional stir while the vegetables and rice become tender.
A few questions you might have
Should the rice be cooked first?
No, rinse the dry rice and add it directly with the broth and chicken.
When do I shred the chicken?
Take it out after the covered simmer, shred it, then stir it back into the pot.
Is the dairy required?
No, the evaporated milk or heavy cream is optional and added at the end.
Do the garlic and herbs go in first?
Cook the carrots, onion and celery first, then add the garlic, parsley and thyme briefly.
When should I check the seasoning?
Taste after returning the shredded chicken and adding any optional milk or cream.
Any more cooking tips?
If using brown rice, cut vegetables a touch larger so they are not too soft at the end of the cook time.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
