This is everything you want from chicken and rice soup– it’s thick (but not from dairy), it’s flavorful, it’s slurp-able AND chew-able, and it’s downright warm-your-bones and warm-your-soul comforting! I love it.
I use Trader Joe’s Sprouted Organic California Rice for this recipe, which is a medium grain rice with a nice toothsome chew. I like that this rice blend includes brown, red, and black rice for some extra flavor. I think any medium grain rice would work great in this soup, preferably a brown rice over a white rice.
I took a page out of risotto’s playbook by toasting the rice and adding wine first, so that the rice and vegetable absorb the wine before taking on the chicken stock flavor. I almost named this recipe “drunken chicken and rice soup” because there’s a lot of wine in there (don’t worry mom, it will cook out!) What can I say, wine adds a ton of depth, and I consider it my soup hack. I’ve even put red wine in chili– don’t knock it til ya try it.
Last note, this soup freezes beautifully. When reheating, add a little broth or water to keep the rice from sticking to the pot.
Chicken + Rice Soup Recipe
Chicken + Rice Soup
Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 lb chicken cutlets
- salt,
- Black pepper
- 2 cups diced yellow onion
- 2 cups diced peeled carrots
- 2 cups diced celery
- 6 cloves garlic minced
- 3/4 cup medium grain rice (I like brown, red, or black) rinsed under cold water for 30 seconds-1 minute
- 2 tbsp flour
- 1/2 tsp dried thyme
- 1 cup dry white wine
- 7 cups chicken stock
- 1-2 tbsp lemon juice from 1 lemon
- 2-3 tbsp chopped parsley
Instructions
- Combine the olive oil and 1 tbsp of the butter in a large pot (I use an 8 quart pot) over medium heat. While the pot heats, pat the chicken cutlets dry all over and season with salt and pepper. Add the chicken to the pot and brown, about 3 minutes per side (the chicken doesn’t need to cook all the way through now because it will later!) Transfer the browned chicken to a cutting board, leaving any drippings in the pot. When cool enough to handle, cut the chicken into half-inch pieces and refrigerate.
- While the chicken cools, add the remaining 1 tbsp butter to the pot along with the onion, carrot, celery, garlic, 1/2 tsp salt, and black pepper to taste. Sweat until the onions are just translucent, about 8-10 minutes.
- Add the rice to the pot and stir to combine. Cook about 3 minutes to toast the rice, stirring occasionally. Then, sprinkle the flour and thyme over the top and stir to combine. Cook, stirring, about 1 minute. Stir in the white wine and simmer about 3 minutes, until mostly absorbed.
- Add the chicken stock and scrape any bits off the bottom of the pot to incorporate. Bring to a boil over high heat, then reduce heat to low and cover. Cook 25 minutes, or until rice is cooked through. Taste for salt and adjust if needed.
- Stir in the browned chicken and simmer 5-8 minutes more, or until chicken is cooked and warmed through.
- Stir in the lemon juice and parsley just before serving. Enjoy!
Looking for more soups? Check these out!
