Main Dishes,  Soups & Salads

Comforting Chicken And Rice Soup

This Chicken and Rice Soup recipes is the ultimate comfort food. It is quick and easy to make and it can be even faster in an Instant Pot -APinchOfAdventure
This Chicken and Rice Soup recipes is the ultimate comfort food. It is quick and easy to make and it can be even faster in an Instant Pot -APinchOfAdventure
This Chicken and Rice Soup recipes is the ultimate comfort food. It is quick and easy to make and it can be even faster in an Instant Pot -APinchOfAdventure
This Chicken and Rice Soup recipes is the ultimate comfort food. It is quick and easy to make and it can be even faster in an Instant Pot -APinchOfAdventure
Comforting, family friendly, chicken soup that will warm your life.  This is the perfect chicken soup for a lazy evening. -APinchOfAdventure
Jump to Recipe Yum
Easy Chicken and Rice Soup

This Chicken and Rice Soup recipe is easy to make and the ultimate bowl of comfort. This comfort food is a go-to easy meal made in a Dutch oven or in an Instant Pot for a quick soup. Chicken and soup is a rival to chicken noodle soup, but with a bit of lemon and easy to eat, gluten free rice.

Sometimes you just want to eat some warm chicken soup in your pj’s and have nothing on your agenda for the evening. This is comfort food and this is the soup you are looking for.

This post contains affiliate links, the author may get commission on any purchases made at no cost to you.

As a mom of 4 kids, the above statement RARELY happens, but we can always dream right? Really though, this soup is one of my favorite go to’s and it is a family pleaser.

This dinner is done FAST if you use an Instant Pot. Check it out below! I highly recommend one!

Instant Pot

I’m always looking for recipes and thinking of ideas to make my food family friendly and healthy. This recipe differs from the traditional chicken soup because it uses rice instead of noodles. I personally love it and the flavor combination is subtle yet divine.

How to make chicken and rice soup

Boil 2 chicken breasts in 6 cups of salted water until cooked through. Shred and put aside. Even easier yet, use that leftover chicken that you roasted the other night or get a rotisserie chicken from the store!

Set aside 3 Cups of Cooked and Shredded Chicken

Add your butter and olive oil to a large dutch oven. The olive oil aids the butter to be able to withstand higher temperatures without burning

Add butter and oil to the pot

Finely chop your celery, carrots and onions and add them to the pot. In most dishes I finely chop my veggies because it makes it way more family friendly. Nothing turns away the palates of kids like a chopped vegetable they can’t easily fit in their mouth.

Turn to medium heat

Saute the veggies for 5 minutes or until slightly softened

Once the veggies begin to soften and turn slightly clear, add the flour.

The flour is a thickening agent. Cook it on low heat until it thickens up and begins to clump. It’s important to cook it a little before adding liquid so that you get rid of the raw taste of the flour.

It’s going to look something like this.

Now take 1 1/2 cups of water (or the cooking liquid from your chicken) and add it to the veggie/flour mixture on med-low heat stirring constantly. It will bubble up and thicken into a great soup base in 1-2 minutes.

It should be rather thick

Now it’s time to add the rest of your liquid. Add about 1 1/2 cups of chicken stock and 5 1/2 cups of water (cooking liquid from the cooked chicken). I also add the rice and spices at this time.

I mix my spices into my rice before pouring it into the soup so that the spices don’t clump together
Now it’s time to cover and simmer and let those flavors meld

Cover and simmer for about 45 minutes to an hour.

How to make it in an Instant Pot

If you use an Instant Pot you can cook it sealed for 9 minutes.

Towards the end, squeeze in the lemon. This is a very important ingredient! It’s not going to make your soup taste lemony, but rather it will accentuate the flavors and bring them all together.

Add your shredded chicken

Add the cooked chicken at the end, heating it through and you are all set!

This might be strange for you but I LOVE eating brothy soups with some sliced up avocado. This us something I learned while living in Mexico. It’s delish! Trust me!

Chicken and Rice Soup in the Instant Pot
MMMMMM!!!! Comforting, delicious, outstanding and family friendly!

Check out these other popular recipes from A Pinch Of Adventure!

This easy Mediterranean baked chicken and rice dish is full of fresh flavors of lemon, garlic and mint. This one pan chicken dinner idea has it all. It is a quick, delicious and healthy one pan dinner recipe with a Lebanese flare. #healthydinner #recipe #chickendinner #easymeal #onepan #sheetpan #healthyfood #glutenfree #dairyfree #delicious One Pan Mediterranean Chicken and Rice

This chicken salad sandwich recipe is easy, fast and delicious. It can also be made whole 30 friendly when eaten with cucumbers. -APinchOfAdventure Chicken Salad Cucumber Bites

This spicy chicken and dumplings soup is the perfect gluten free recipe out there! Made with Corn Masa Dumplings (chochoyotes). This is comfort food with a twist. Made with salsa verde and rotisserie chicken, it such a fast recipe especially if you are looking for easy recipes. It is the best gluten free and dairy free recipe! Sopa de pollo Spicy Chicken Soup with Masa Dumplings (gluten free)


Comfort food

Comforting Chicken and Rice Soup

5 from 1 vote
Prep Time 1 hr 15 mins
Servings 8

Ingredients
  

  • 2-3 Chicken Breasts Cooked and Shredded
  • 6 Cups Water or cooking liquid from the chicken
  • 1 1/2 Cups Chicken Stock
  • ¾ Cup Rice Long Grain White
  • 3 Stalks Celery Finely Chopped
  • 2 Carrots Finely Chopped
  • 1 Onion Finely Chopped
  • 1 Lemon Juiced
  • 2 tbsp flour
  • 2 teas Salt
  • 1 teas Thyme
  • ¾ teas black pepper

Instructions
 

  • Boil chicken in salted water until it is cooked through, Shred and set aside reserving the cooking liquid
  • In separate pot saute vegetables in oil and butter for 5 minutes or until soft
  • Add flour and cook while stirring for 1 minute
  • Ladle in 1- 1 1/2 cups of cooking liquid into the veggie mixture. Constantly stir on med-low heat until thick and bubbling
  • Pour in remaining liquid and 1 1/2 cups of chicken stock
  • Add rice and spices
  • Cover and simmer on medium heat for 45-60 minutes (or set an Instant Pot to 9 minutes sealed)
  • Squeeze lemon in before adding the chicken
  • Add chicken heating it through before serving
  • Serve with sliced avocados, some crusty bread or crackers. Whatever you prefer

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating