chicken and rice soup recipe

This chicken and rice soup is a reminder that good food doesn’t need fuss. I love the way it’s hearty yet bright, thanks to a splash of lemon. It’s the kind of dish that feels like a warm hug but doesn’t weigh you down.

Why This Soup Calls Me Back

It’s the kind of meal I can make with whatever’s left in the fridge. It’s forgiving and always hits the spot, especially when I need something warming but quick. The lemon at the end keeps it lively, even on the coldest days.

Breaking Down the Ingredients

• Chicken breasts or thighs: Juicy, tender, and quick-cooking. Use thighs for more flavor or breasts for leaner meat.
• White rice: Creates the cozy base. Jasmine or arborio adds extra aroma or creaminess if you prefer.
• Onions and garlic: Builds a fragrant foundation. Skip garlic for a milder soup.
• Carrots and celery: Adds sweetness and crunch. Par-cook for a softer texture.
• Chicken broth: The soul of the soup. Use homemade or good-quality store-bought.
• Lemon: Brightens everything. Use fresh for that zesty pop.
• Salt and pepper: Balance and enhance flavors. Adjust at the end for best taste.

Tools of the Trade for Soup Success

• Large heavy-bottomed pot: Ensures even heat distribution and prevents burning.
• Sharp knife: For chopping vegetables and chicken precisely.
• Wooden spoon or spatula: Stirs ingredients gently and prevents scratching the pot.
• Measuring cups and spoons: Keeps your ingredients balanced and the flavors consistent.

Step-by-Step to a Heartwarming Chicken and Rice Soup

Step 1: Start by gathering all your ingredients. Keep everything within arm’s reach so you don’t have to hunt mid-step.

Step 2: Heat a large pot over medium-high heat, about 180°C (355°F). Add a splash of oil, enough to coat the bottom.

Step 3: Sauté diced onions and garlic until fragrant, about 2-3 minutes. They should be translucent and slightly golden.

Step 4: Add chopped carrots and celery. Cook until they soften, about 5 minutes, with a gentle crackle.

Step 5: Pour in chicken broth, bring to a simmer. Add rice and chicken pieces. Cover and cook until rice is tender, about 20 minutes.

Step 6: Check the chicken is cooked through—juices run clear and it’s no longer pink inside.

Step 7: Taste and adjust seasoning with salt and pepper. Finish with a squeeze of lemon for brightness.

Cooking Checkpoints and Tips

• The rice should be tender but not mushy, with a slight bite.
• Chicken pieces should be fully cooked and tender, not dry or stringy.
• The broth should be flavorful and clear, not cloudy or overly salty.

Common Mistakes and How to Fix Them

• Undercooked rice.? Add more broth or water, then simmer longer if rice is undercooked.
• Undercooked chicken.? Reduce heat and cook chicken longer if it remains pink inside.
• Cloudy broth.? Skim foam if broth turns cloudy at the start.
• Lack of brightness or flavor.? Add a splash of acid if the soup tastes flat.

Chicken and Rice Soup with Lemon

This hearty chicken and rice soup combines tender cooked chicken, fluffy rice, and a fragrant vegetable base, all simmered in chicken broth. Brightened with a splash of lemon, it offers a comforting yet lively final texture, perfect for chilly days or quick meals. The dish is simple to customize with fridge leftovers and yields a nourishing, clear broth with soft vegetables and tender chicken pieces.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth
• 2 boneless, skinless chicken breasts or thighs chicken cut into bite-sized pieces
• 1 cup white rice
• 1 medium onion diced
• 2 cloves garlic minced
• 2 carrots carrots diced
• 2 stalks celery diced
• 1 none lemon juiced, for finishing
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Sharp Knife
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

1. Gather all your ingredients and keep them within reach. Dice the onion, mince the garlic, and chop the carrots and celery for easy addition.
   
2. Heat the large heavy-bottomed pot over medium heat, then add a splash of oil to coat the bottom. Once shimmering, add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent, filling your kitchen with a warm aroma.
   
3. Add the diced carrots and celery to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables soften slightly and release their aroma.
   
4. Pour in the chicken broth and bring it to a gentle simmer. Stir in the rice and add the chicken pieces. Cover the pot, then reduce the heat to medium-low. Let everything simmer for about 20 minutes until the rice is tender and the chicken is cooked through.
   
5. Check that the chicken is fully cooked—juices should run clear, and no pink should remain inside. Taste the broth and season with salt and pepper as needed.
   
6. Turn off the heat and squeeze in fresh lemon juice, stirring gently to brighten the flavors and bring a lively finish to the soup.
   
7. Give the soup a final stir, then ladle into bowls. Serve hot, with an extra squeeze of lemon or fresh herbs if desired for an added touch of brightness.