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–+ servings
Chicken and Rice Soup

Delicious Chicken and Rice Soup That Warms Your Soul

This Chicken and Rice Soup is a cozy, gluten-free meal that's packed with flavor and perfect for chilly days.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 large Onion A fragrant aromatic base; shallots or leeks can be used as substitutions.
  • 3 cloves Garlic Elevates the dish with depth; substitute with garlic powder if fresh isn't handy.
  • 4 cups Low Sodium Chicken Broth A key component for a flavorful soup.
  • 2 cups Water Balances the broth’s saltiness; adjust for preferred soup consistency.
  • 0.25 teaspoon Ground Black Pepper Adds a hint of warmth; feel free to adjust to taste.
  • 0.5 teaspoon Salt Essential for seasoning; taste and adjust according to preference.
Chicken
  • 3 pieces Chicken Thighs or Legs Provides rich flavor; swap with rotisserie chicken (¾ to 1 cup, shredded) for a quicker prep.
Rice and Vegetables
  • 0.33 cup Long Grain Rice Provides heartiness; other rice types can be used.
  • 2 medium Carrots Adds sweetness and vibrant color; parsnips can be used as an alternative.
Fresh Touch
  • 1 bunch Cilantro Provides a fresh note; parsley is a substitute.

Equipment

  • Large Stockpot

Method
 

Step-by-Step Instructions
  1. Heat a large stockpot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
  2. Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.
  3. Add the chicken thighs or legs into the pot, then pour in the chicken broth and water, and sprinkle in salt and pepper.
  4. Bring the pot to a gentle simmer over medium-high heat, then reduce to low and cover. Cook for about 45 minutes.
  5. Carefully remove the chicken, let it cool, then shred the meat from the bones and return it to the pot.
  6. Incorporate the uncooked rice into the soup, cover, and simmer for an additional 15-20 minutes.
  7. Once the rice is tender, stir in the chopped cilantro and cook for another 2-3 minutes.
  8. Ladle the soup into bowls and enjoy hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 32gProtein: 25gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This soup is gluten-free and packed with wholesome ingredients, ideal for warming up on cold days.

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