The Best Easy Chicken and Rice Soup Recipe

Why You’ll Love This Recipe

This easy Chicken and Rice Soup is the ultimate comfort food. Packed with tender chicken, hearty vegetables, and fluffy basmati rice, this soup is both nourishing and satisfying. The creamy roux sauce adds a velvety texture that takes the soup to the next level. With simple ingredients and a straightforward cooking method, you can enjoy a homemade bowl of warmth and flavor that’s perfect for cozy evenings or any time you need a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 250 g (3 cups) brown mushrooms, washed and chopped
• 200 g (2 cups) celery, chopped
• 150 g (1 cup) carrots, peeled and chopped
• 2 large garlic cloves, minced
• 175 g (1 cup) basmati rice
• 200 g (½ lb) boneless, skinless chicken breasts, diced into 2 cm cubes
• 1.5 liters (6 cups) chicken broth (made with a stock cube)

For the Roux Sauce:

• 40 g (3 tbsp) butter
• 35 g (¼ cup) plain flour
• 500 ml (2 cups) milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Mushrooms
   Heat the olive oil in a large saucepan over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, or until golden brown. Remove the mushrooms from the pan and set aside.
2. Cook the Vegetables
   In the same pan, add the chopped celery, carrots, and onion. Sauté for about 5 minutes, or until the vegetables have softened. Add the minced garlic and cook for another 2-3 minutes.
3. Toast the Rice
   Stir the basmati rice into the vegetable mixture, coating the rice with the oil. Let it toast for 2 minutes, stirring occasionally.
4. Simmer the Soup
   Add the chicken broth to the pot and bring to a simmer. Let it cook for 10 minutes, or until the rice is almost cooked.
5. Add the Chicken
   Add the diced chicken to the soup and simmer for an additional 10 minutes, or until the chicken is fully cooked and the rice is tender.
6. Prepare the Roux Sauce
   In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a paste. Gradually whisk in the milk until smooth, and cook until the sauce thickens. Season with salt and pepper to taste.
7. Combine and Serve
   Pour the roux sauce into the soup and stir well to combine. Add the sautéed mushrooms back into the soup and stir to mix everything together. Serve the soup hot, garnished with fresh herbs if desired.

Servings and Timing

This recipe yields about 4-6 servings. The preparation time is about 10-15 minutes, and the cooking time is around 30 minutes, making this a quick and easy meal perfect for a busy day.

Variations

• Dairy-Free Option: To make this soup dairy-free, substitute the milk with coconut milk or a plant-based milk of your choice, and use a dairy-free butter alternative.
• Add More Vegetables: Feel free to add extra vegetables like peas, spinach, or potatoes for more texture and flavor.
• Herb Variations: Add fresh herbs like thyme, rosemary, or parsley to give the soup an extra burst of flavor.
• Spicy Version: For some heat, add a pinch of red pepper flakes or a diced jalapeño when cooking the vegetables.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months. When reheating, warm it up over low heat on the stove, adding extra broth or milk if needed to reach your desired consistency.

FAQs

Can I use a different type of rice?

Yes, you can use other types of rice, such as jasmine or white rice. However, basmati rice adds a nice fragrance and texture to the soup.

Can I make this soup in advance?

Yes, this soup stores well and can be made ahead of time. It’s perfect for meal prep or making in bulk.

Can I use cooked chicken instead of raw?

Yes, you can add pre-cooked chicken to the soup, but adjust the cooking time. Add the cooked chicken after simmering the rice and vegetables, just to heat it through.

Can I use frozen vegetables?

Yes, frozen vegetables like peas, carrots, or corn can be added directly to the soup. Just make sure they’re fully heated before serving.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) or is no longer pink in the center.

Can I make this soup spicy?

Yes! Add some red pepper flakes, cayenne pepper, or diced jalapeños to the soup while cooking the vegetables to give it some heat.

How do I prevent the rice from getting too mushy?

Be sure to monitor the soup while it’s simmering to ensure the rice doesn’t overcook. If you’re concerned, you can cook the rice separately and add it to the soup at the end.

Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container for freezing. To reheat, defrost in the fridge overnight and reheat on the stove.

Can I make this soup in a slow cooker?

Yes, you can. Brown the mushrooms and sauté the vegetables first, then transfer everything to a slow cooker. Add the chicken broth and chicken, and cook on low for 4-6 hours. Stir in the roux sauce towards the end and serve.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a warm sandwich.

Conclusion

This Easy Chicken and Rice Soup is the perfect comforting meal for any time of year. With its hearty vegetables, tender chicken, and creamy texture, it’s a satisfying dish that will warm you up from the inside out. The simple ingredients and quick cooking method make it a great choice for busy weeknights or meal prep. Whether you enjoy it as a filling lunch or a cozy dinner, this soup will surely become a favorite in your kitchen!

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