This chicken and rice soup recipe is a hearty dish perfect for any occasion. It features a comforting blend of tender chicken, flavourful vegetables, and a rich, creamy broth. Whether you're looking for an easy weeknight dinner or a soothing meal to warm you up, this recipe has you covered.
You'll also love my chicken and mushroom soup, bacon and lentil soup, vegetable soup, and slow cooker lentil soup.
Jump to:
⭐️ Why this recipe works
- Flavourful base: The combination of sautéed mushrooms, celery, carrots, and garlic creates a rich and aromatic base for the soup.
- Hearty ingredients: The use of basmati rice and diced chicken breast makes the soup filling and nutritious.
- Creamy texture: The addition of a homemade roux sauce gives the soup a smooth and creamy consistency.
- Versatile: This recipe allows for easy substitutions and variations, making it adaptable to different tastes and dietary needs.
- Meal prep friendly: This soup stores well, making it ideal for meal prep and easy reheating.
🧾 Ingredients overview
- Olive oil: Used for sautéing the vegetables and adding richness.
- Brown mushrooms: Provide a deep, earthy flavour and meaty texture.
- Celery: Adds a fresh, slightly peppery flavor and crunch.
- Carrots: Contribute sweetness and a vibrant colour.
- Garlic: Enhances the overall flavor with its pungent and aromatic qualities.
- Basmati rice: A fragrant and long-grain rice that absorbs flavours well.
- Boneless skinless chicken breasts: Provide lean protein and cook quickly.
- Chicken broth: Forms the soup’s base, adding depth and savoury flavour.
- Butter (for the roux sauce): Adds richness and forms the base of the roux.
- Plain flour (for the roux sauce): Thickens the sauce, giving the soup a creamy texture.
- Milk (for the roux sauce): Adds creaminess and smoothness to the soup.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Chicken And Rice Soup recipe step-by-step
- Sauté the mushrooms: Heat 2 tablespoons of olive oil in a large saucepan. Add the mushrooms and brown them until golden. Remove and set aside.
- Cook the vegetables: Add the celery, carrot, and onion to the pan and sauté until soft, about 5 minutes. Add minced garlic and cook for another 2-3 minutes.
- Toast the rice: Stir the rice into the vegetables to coat with oil, toasting slightly to add depth of flavour.
- Simmer the soup: Pour in the chicken broth and simmer for about 10 minutes until the rice is almost cooked. Add diced chicken and simmer for another 10 minutes until fully cooked.
- Prepare the roux sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and stir until a thick paste forms. Slowly whisk in the milk until smooth and thick. Season with salt and pepper.
- Combine and finish: Gently pour the thick roux sauce into the chicken rice soup, add back the mushrooms, and stir well.
📖 Variations
- Rice: Substitute basmati rice with brown rice, wild rice, or quinoa for different textures and flavours. *Check package and amend cooking according to instructions.
- Vegetables: Add vegetables like peas, spinach, or bell peppers.
- Chicken: Use rotisserie chicken, turkey, or tofu for different protein options.
- Dairy-free: Use a plant-based milk and margarine or oil to make the roux sauce.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Resting time: After cooking, let the soup sit for 10-15 minutes to allow the flavours to meld and the texture to improve.
- Herb infusions: Tie fresh herbs like thyme or rosemary in a bundle and simmer with the soup, removing before serving for added flavour without bits in the soup.
- Mushroom flavour boost: After sautéing the mushrooms, deglaze the pan with a little chicken broth or white wine to capture all the flavourful bits stuck to the pan.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw in the fridge overnight if frozen, then warm on the stovetop over medium heat until hot, stirring occasionally. *You'll need to add some extra milk, stock or water because the rice will absorb it while in the fridge or freezer.
❓Recipe FAQ's
To prevent mushy rice, cook the rice separately and add it to the soup just before serving. Alternatively, use a firmer variety of rice like wild rice.
To make the soup gluten-free, replace the plain flour in the roux sauce with a gluten-free flour blend.
Yes, you can use leftover cooked chicken. Add it during the last few minutes of cooking to prevent it from becoming overcooked and dry.
Looking for other hearty soup recipes like this? Try these:
If you tried this The Best Easy Chicken And Rice Soup please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
The Best Easy Chicken And Rice Soup
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 2cm cubes
- 1.5 (6 cups) litres chicken broth, made with a stock cube
For the Roux Sauce
- 40 g (3 tbsps) butter
- 35 g (¼ cup) plain flour
- 500 ml (2 cups) milk
Instructions
Sauté the Mushrooms:
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add the mushrooms and sauté until golden brown, about 5-7 minutes. Refer to notes for tips on sautéing mushrooms. Remove the mushrooms and set them aside.
Cook the Vegetables:
- In the same pan, add the celery, carrots, and onion. Sauté for about 5 minutes until the vegetables are soft.
- Add the minced garlic and cook for an additional 2-3 minutes.
Toast the Rice:
- Stir the rice into the vegetables, coating it with the oil and allowing it to toast slightly for about 2 minutes.
Simmer the Soup:
- Pour in the chicken broth and bring to a simmer.
- Cook for about 10 minutes until the rice is almost cooked through.
- Add the diced chicken and continue to simmer for another 10 minutes until both the rice and chicken are fully cooked.
Prepare the Roux Sauce:
- In a separate medium saucepan, melt the butter over medium heat.
- Add the plain flour and stir until a thick paste forms.
- Gradually add the milk, whisking continuously to prevent lumps, and bring to a boil. Refer to notes for tips on making roux sauce.
- Once thick and smooth, season with salt and pepper to taste.
Combine and Serve:
- Gently pour the roux sauce into the chicken and rice soup, stirring well.
- Add the sautéed mushrooms back into the soup.
- Serve hot and enjoy!
Notes
- Sautéing Mushrooms: For best results, do not add salt to the mushrooms for the first 2-3 minutes of cooking. This helps them sear properly instead of releasing moisture and steaming.
- Roux Sauce Tips: Add the milk slowly to the butter-flour paste to avoid lumps. Whisk continuously or use a wooden spoon to stir the sauce to prevent it from sticking to the bottom of the pan and burning.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leave a Reply