Seems like my stomach and I have been at odds lately. One of the ways I have found to calm acid reflux is to give my stomach a break from big meals and heavy dishes.
After a couple days of bone broth, I was ready for something more substantial, yet just as calming and easy to digest.
This homemade chicken rice soup is a favorite when someone in the house is feeling under the weather.
Oh, who am I kidding. Homemade chicken rice soup hits the spot anytime and any day of the week!
It is easy to make and with such simple ingredients, I wouldn’t be surprised if you have all the ingredients on hand.
Equipment You Will Need:
- 6 qt stock pot or larger
- 10″ skillet
- vegetable peeler
- chef’s knife, my favorite kitchen tool!!
- cutting board
- wooden spoon, for stirring
- measuring spoon
- measuring cup
Homemade Chicken Rice Soup
- 1.5 lbs chicken breast, diced
- 2-3 tsp olive oil
- 4 medium carrots
- 3 ribs celery
- 1 small onion
- 12 cups chicken stock
- 3 cups long grain white rice
- 1 tsp dried thyme
Dice chicken into bite size pieces. Place a skillet over medium heat. Add 1 tsp olive oil. When pan is warm, add chicken and cook thoroughly.
While chicken is cooking, dice onions and slice peeled carrots and celery.
Add remaining olive oil to stock pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are tender.
Add chicken to stock pot. Stir.
Add chicken stock to pot.
Rinse rice in mesh strainer with cold water. Add rice to soup.
Add thyme. Then add salt and fresh ground black pepper to taste.
Cook over medium heat for approximately 1 hour or until rice is tender.
Serve and enjoy!
Additional Recipe Tips & Pointers
After cooking the chicken in the skillet, add a little water to the pan and scrap bottom of skillet with spoon to deglaze your pan. Deglazing is using moisture to release the browned cooked bits of meat stock to the bottom of the pan. Add this to the stock pot along with the chicken stock for extra flavor.
This recipe can also be made with wild rice for a flavorful treat. Simply replace rice in equal amounts.
Just like Chicken, Kale and White Bean Soup, Homemade Chicken Rice Soup is an excellent soup for using leftover roasted chicken. Feel free to use both dark and light meat if making with leftovers.
As the rice cooks it will absorb more and more of the liquid. If you like a thinner soup, feel free to add additional water or chicken stock.
Always taste your soup after it has time to cook. Black pepper will reduce in spiciness when cooked. And the amount of salt needed will vary depending on your chicken stock. Adjust to your taste.
This soup freezes exceptionally well. Simply put extra soup in pint size containers and freeze. Will keep 3-4 months in freezer.
Other Soup Recipes You Might Like:
- Homemade Rustic Potato Soup
- Chicken Kale and White Bean Soup
- The Most Deliciously Easy Chicken with Cranberries