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.
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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!
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!
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
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.
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.
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.
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.
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 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!
Check out these other popular recipes from A Pinch Of Adventure!
Spicy Chicken Soup with Masa Dumplings (gluten free)
Comforting Chicken and Rice Soup
- 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
- 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