If you’ve ever asked about this chicken and rice soup recipe, then I might just start enthusing about how it was such a peerless experience that I had.
Tender, fresh chunks of veggies, together with the rich and nutritious chicken broth – these are the things that will make a good companion for a hearty, creamy and super simple staple. This hearty, comforting chicken and rice soup will not only make you want to have your spoon dunked all the way in, but surely make a perfect dip for breads too.
What kind of rice is best for the soup?
Brown rice or wild rice will be the best choice, though they’d demand a longer cooking time (at least 40 minutes or so for a small batch of brown rice; while with white rice, it’s 20 minutes). So if you don’t have that much time then go for instant rice, which will take you only 5-10 minutes to cook.
Side note: If you’re worrying about not being able to finish the rice before it turns bad with some unpleasant smell, then cook only a small batch of it.
How many calories in chicken and rice soup?
For one single serving of chicken and rice soup, you’ll get 311 calories. This soup is so light and healthy you can find only veggies besides chicken and rice. Sometimes you can go a bit more creative by adding some extra potato chunks or mashed potato flakes to increase the thickness in the soup’s texture.
Can you freeze chicken and rice soup?
Yes, totally. But there will be more than just a few side notes, considering freezing something liquid with rice and veggies.
There are two most common ways of refrigerating a liquid meal: putting it into either a freezer container or a freezer ziploc bag. Both will require you to completely cool the soup down to room temperature before putting to freeze, as a quick temperature shift may cause bad effects on the food safety. Though frozen starch when reheated are still edible and taste just fine like before, it’s still better to leave the starch out. In some cases, it could turn a bit too soft and mushy when put to cook more than once, but there is no huge vex actually.
- For freezer container: The most important thing is to neither overfill nor underfill it. No filling it up to the top and no filling to just half the freezer container or less. Your soup will expand in capacity when put to freeze, but can also bear freeze burn if getting in touch with too much air while leaving it overnight in the fridge. If you’re only freezing a small batch of them, make sure to use a container with corresponding size to prevent the above problem.
- For freezer ziploc bag preservation: Simply fill the bag with the liquid and zip it up. It’ll be wonderful if there’s a vacuum sealer nearby in your kitchen space, otherwise, you’ll be needing some airtight sealing foods skills. Anywayyy, this method will leave you some kind of a “soup brick” the next day you take it out, which will probably make the defrost much less trying. To reheat, just let the “brick” defrost a bit first, then toss it into a saucier on low heat.
Okay so here’s one final dash: please keep in mind that the reheat should also follow the temperature shifting rule as above, which means you should never go straight to high heat in the first place. Instead, turn the stove up on low heat, then increase the heat level bit by bit later on.
Chicken And Rice Soup Recipe
- 10 oz shredded cooked chicken 1.5 medium breasts, can consider rotisserie chicken or turkey if desired
- 4 cup unsalted chicken stock
- 1/2 cup uncooked brown rice
- 3 tsp garlic 2 cloves, minced
- 4 tbsp scallion 2 medium stalks, chopped
- 5.3 oz yellow onion 1 medium, chopped
- 5.6 oz carrot 2 medium, chopped
- 1 tsp dried thyme 4 sprigs
- 2 tsp fresh rosemary 2 sprigs
- 2 bay leaves
Spices and others:
- 1 tbsp extra-virgin olive oil
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- Heat a stock pot over medium heat, pour in the olive oil and garlic, stir.
- Add to the pot successively: scallion, yellow onion and carrot. Stir them for 2 minutes to soften a bit.
- Continue to add thyme, rosemary and bay leaf to the pot. Stir them up for 5 minutes.
- Pour the chicken broth and the shredded chicken breast to the pot, season with salt. Stir a bit, then add in brown rice, finish it up with a pinch of black pepper.
- Cook on medium-low heat for half an hour, stir occasionally.
- Remove from heat and bring the soup to serve while it's still piping hot.
- You can bring leftover chicken to this soup or cook a whole new batch of chicken, all up to you. But cooking the chicken may take about 10 minutes or so (which hasn’t been included in the cooking time mentioned above), so consider this to your time limit, and better not let your table await their meal.
- Chicken broth is available both regular and low-sodium, so please be noted when taking a tour through grocery stores. Also, my recipes have always been with Kosher salt, which has much less saltiness in comparison to common sea salt. So the bottom line is, no matter what kind of broth you’re going for, please keep an eye on the amount of salt when seasoning and be careful not to over-salt your soup.