Mom's Chicken and Rice Soup

4.84 from 25 votes

Chicken and Rice Soup just like mom used to make! It comes together in 45 minutes with a flavorful broth full of garlic, ginger, and lemon. Use white, brown, or wild rice.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: Chicken and Rice Soup

Servings: servings

Author: Rachel Farnsworth

Ingredients

2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil divided
1 medium white onion diced
1 cup sliced carrot
1/2 cup sliced celery
1 cup white rice
1 tablespoon grated ginger
1 tablespoon minced garlic
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup heavy cream optional
1/4 cup lemon juice

Instructions

Season 2 pounds boneless skinless chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large soup pot over medium-high heat and add 1 tablespoon olive oil. Sear the chicken breasts for 2 minutes per side, until golden brown but not fully cooked. Remove from the pot and set aside.
In the same pot, add the remaining 1 tablespoon olive oil. Add the diced onion, 1 cup sliced carrot, and 1/2 cup sliced celery. Cook 4-5 minutes, stirring frequently, until the vegetables begin to soften.
Stir in 1 cup white rice, 1 tablespoon grated ginger, and 1 tablespoon minced garlic. Toast for 2-3 minutes, stirring constantly, until fragrant.
Return chicken to pot. Pour in 8 cups chicken broth and season with 1 teaspoon dried thyme and 1 teaspoon dried oregano. Bring the soup to a simmer, then reduce the heat to medium-low. Simmer for about 15 minutes, or until the chicken is cooked through.
Use tongs to remove the chicken from the pot and transfer it to a cutting board. Shred the chicken using two forks, then return it to the pot.
If using, stir in 1 cup heavy cream. Cook for an additional 5 minutes, until the rice and vegetables are tender.
Remove from heat and stir in 1/4 cup lemon juice. Season with additional salt and pepper to taste.

Video

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Notes

For chicken thighs: If substituting chicken thighs, increase the simmering time to 30-40 minutes, as they require longer cooking times.
For brown or wild rice: If using brown rice, cook for 50-60 minutes. Wild rice will need 40-45 minutes. Adjust the cooking time accordingly.
Adjusting broth levels: If the rice absorbs too much liquid, you can add more chicken broth to reach your desired consistency.

Nutrition