What are some common mistakes to avoid when making chicken and rice soup?

I think the most common mistake is probably overcooking the soup. And that can result in chicken that is too dry and rice that is too mushy. To avoid that, bring the soup to a near boil. But then reduce the heat so the liquid maintains a low simmer. This helps ensure that the rice is cooked through while the chicken remains tender and moist.

Can I make chicken and rice soup without chicken broth?

Yes, water can be used in place of the chicken broth, but the soup won’t be as flavorful right away. If using water, I suggest doubling the seasonings and/or using some chicken bouillon to season the liquid as it cooks.

Can I make chicken and rice soup in a slow cooker?

To make this soup in the crockpot, place the chicken pieces in the bottom of a 6-quart slow cooker . Add the carrots, onion, celery, garlic, dry seasonings, and bay leaves. Pour the broth around the ingredients and stir gently. Place the lid on the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours. When the cooking time is up, remove and discard the bay leaves. Add the uncooked rice and stir well. Place the lid back on the slow cooker. Then, cook on HIGH for 45 minutes to 1 hour more, until the rice is tender.

Easy Chicken And Rice Soup

Servings: 6 (Makes 9 cups) 1x

Scale

Ingredients

1 tablespoon olive oil
4 medium carrots, thinly sliced (~1½ cups)
½ medium yellow onion, diced small (~1 cup)
3 celery stalks, thinly sliced (~1 cup)
1 ½ lbs boneless, skinless chicken thighs, cut into bite-size pieces
4 garlic cloves, minced
⅔ cup dry long-grain white rice
1 teaspoon dried parsley
1 teaspoon dried thyme
¼ teaspoon dried ground sage
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
6-7 cups low-sodium chicken broth
1 large or 2 small bay leaves
Optional for garnish: Chopped fresh parsley

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Instructions

Place a large pot or Dutch oven over medium-high heat. Once the pot is hot, add the oil and swirl the pot to coat.
To the pot, add the carrots, onion, and celery and cook until the onions just start to become translucent, 5-6 minutes, stirring occasionally.
Add the chicken pieces and garlic to the pot. Continue to cook for another 3-4 minutes, stirring to separate the chicken pieces.
Add the uncooked rice, parsley, thyme, sage, salt, and pepper; stir to combine.
Pour 6 cups of broth over the chicken and vegetables and stir well to combine. Add the bay leaves.
Place the lid on the pot and increase the heat to high. Bring the soup just to a boil.
Once the soup is almost boiling, reduce the heat to low to keep the soup at a low simmer.
Simmer, covered, until the rice is tender, 20-22 minutes.
Remove from the heat and adjust the salt and pepper to taste. If a brothier soup is desired, add the remaining 1 cup of broth. Remove the bay leaves.
Ladle the soup into bowls and, if desired, garnish with chopped fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

Substitutions:
– May substitute white basmati rice or jasmine rice for the long-grain rice
– May use boneless, skinless chicken breast instead of thighs
– May substitute 2 teaspoons herbes de provence for the dried parsley and thyme
– May use poultry seasoning in place of the dried sage
– May use homemade chicken broth in place of store-bought broth

Nutrition Information

Serving Size: ⅙ of the recipe or ~1 ½ cups
Calories: 295
Fat: 8 g
(Sat Fat: 2 g)
Sodium: 419 mg
Carbohydrate: 24 g
(Fiber: 2 g
Sugar: 3 g)
Protein: 29 g
Cholesterol: 107 mg

Dietary

Dairy-Free Egg-Free Gluten-free High Protein Nut-free

Recipe By: Jessica Beacom