Cozy Winter Chicken and Rice Soup (Printable Version)

Tender chicken, fluffy rice, and vegetables in a warming broth perfect for chilly evenings.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1 pound)

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced
06 - 3 garlic cloves, minced

→ Rice

07 - 3/4 cup long-grain white rice, rinsed

→ Broth & Seasoning

08 - 8 cups low-sodium chicken broth
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - 2 bay leaves
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper, or to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped
15 - Juice of 1/2 lemon, optional

# How-To Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
03 - Add chicken breasts, chicken broth, bay leaves, salt, and black pepper. Bring mixture to a boil.
04 - Add rinsed rice, reduce heat to a simmer, and cover with a lid. Cook for 20 to 25 minutes until chicken is cooked through and rice is tender.
05 - Remove chicken breasts from pot and shred using two forks. Return shredded chicken to the soup.
06 - Discard bay leaves. Stir in fresh parsley and lemon juice if desired. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and serve hot.

# Expert Advice:

01 -
  • The rice soaks up all that savory chicken flavor while cooking, which is something store-bought soups never quite capture.
  • You can throw this together with pantry staples and still end up with something that tastes like it simmered all day.
02 -
  • Adding uncooked rice directly to soup can sometimes lead to a too-thick consistency as leftover soup sits in the refrigerator, so if planning for leftovers, consider cooking rice separately.
  • The soup will continue developing flavor overnight, so dont be afraid to make it a day ahead if youre entertaining.
03 -
  • If youre short on time, use kitchen shears to snip the chicken directly in the pot rather than removing it to shred with forks.
  • For deeper flavor without much effort, roast the carrots and onions in the oven before adding them to the soup.
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