Cozy Winter Chicken Rice Soup

Cozy Winter Chicken and Rice Soup is the ultimate warming, one-pot meal. Featuring tender shredded chicken, fluffy rice, and aromatic vegetables, this dish is perfect for chilly nights when you are seeking comfort and simplicity in the kitchen.

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This American classic is a staple for a reason. By simmering the chicken breasts directly in low-sodium chicken broth with dried thyme, rosemary, and bay leaves, you create a deeply flavorful base that pairs beautifully with the long-grain white rice and fresh vegetables.

Ingredients

• Poultry: 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
• Vegetables & Aromatics: 2 tablespoons olive oil, 1 large yellow onion (diced), 3 carrots (peeled and sliced), 3 celery stalks (sliced), 3 garlic cloves (minced)
• Rice: 3/4 cup (140 g) long-grain white rice, rinsed
• Broth & Seasoning: 8 cups (2 liters) low-sodium chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 2 bay leaves, 1 teaspoon salt (or to taste), 1/2 teaspoon black pepper (or to taste)
• Finishing Touches: 2 tablespoons fresh parsley (chopped), juice of 1/2 lemon (optional)

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Instructions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.

Step 2

Stir in minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.

Step 3

Add the chicken breasts, chicken broth, bay leaves, salt, and pepper. Bring to a boil.

Step 4

Add the rinsed rice, reduce heat to a simmer, and cover. Cook for 20–25 minutes, until the chicken is cooked through and the rice is tender.

Step 5

Remove chicken breasts from the pot, shred with two forks, and return the meat to the soup.

Step 6

Discard bay leaves. Stir in fresh parsley and lemon juice (if using). Adjust seasoning as needed.

Step 7

Ladle into bowls and serve hot.

Zusatztipps für die Zubereitung

Using a large pot or Dutch oven ensures even cooking. For the best results, have your sharp knife and cutting board ready for the vegetable prep, and use two forks to easily shred the chicken breasts once they have reached tender perfection.

Varianten und Anpassungen

You can swap chicken breasts for thighs for a deeper flavor profile or use brown rice for added fiber, though this will increase the cooking time. For extra richness, add a splash of cream at the end of the cooking process.

Serviervorschläge

Ladle this hot soup into deep bowls and serve immediately. It pairs exceptionally well with crusty bread for dipping and a light white wine to complement the savory broth.

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Whether you are looking to meal prep for a busy week or simply want a nutritious dinner that the whole family will love, this Cozy Winter Chicken and Rice Soup is a reliable and delicious choice. Enjoy your homemade comfort in a bowl!

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Recipe FAQ

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and provide a deeper, richer flavor. The cooking time remains the same, and they shred just as easily.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so add extra broth when reheating if needed.

→ Can I make this in a slow cooker?

Absolutely. Add all ingredients except rice and parsley to the slow cooker. Cook on low for 6-7 hours. Add rice during the last 30-40 minutes, then shred chicken and stir in parsley before serving.

→ What can I substitute for white rice?

Brown rice, wild rice, or even quinoa work well. Note that brown rice requires 40-45 minutes of cooking time instead of 20-25 minutes.

→ How can I make this soup creamier?

Stir in 1/2 cup of heavy cream, half-and-half, or coconut milk during the last few minutes of cooking for a richer, creamier texture.

→ Can I freeze this soup?

Yes, but rice can become mushy when frozen. For best results, freeze the soup before adding rice, then cook fresh rice when reheating. Freezes well for up to 3 months.