This Chicken and Rice Soup is the ultimate comfort food. With its creamy, hearty broth and the perfect blend of tender chicken, vegetables, and rice, it’s a meal that satisfies every craving. Easy to make and full of flavor, this recipe is a go-to for cozy nights or any occasion.

Why You’ll Love This Recipe

This easy chicken and rice soup will quickly become one of your favorite go-to meals. The flavorful base created by sautéing vegetables like mushrooms, carrots, and celery adds depth to the soup. The combination of basmati rice and chicken breasts makes it both filling and nutritious. Plus, the homemade roux sauce creates a creamy and velvety texture that makes every bite more comforting. It’s perfect for meal prepping, and with plenty of options for customization, you can make it your own!

Ingredients

• 2 tablespoons olive oil

• 250 g (3 cups) brown mushrooms, washed and chopped

• 200 g (2 cups) celery, chopped

• 150 g (1 cup) carrots, peeled and chopped

• 2 large garlic cloves, minced

• 175 g (1 cup) basmati rice

• 200 g (½ lb) boneless, skinless chicken breasts, diced into 2 cm cubes

• 1.5 liters (6 cups) chicken broth, made with a stock cube

For the Roux Sauce:

• 40 g (3 tbsp) butter

• 35 g (¼ cup) plain flour

• 500 ml (2 cups) milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Mushrooms: Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and cook for 5-7 minutes until golden brown. Remove and set aside.

2. Cook the Vegetables: In the same pan, add the celery, carrots, and onion. Sauté for about 5 minutes until softened. Add the garlic and cook for another 2-3 minutes.

3. Toast the Rice: Stir the basmati rice into the vegetables, coating it with oil, and allow it to toast for 2 minutes.

4. Simmer the Soup: Add the chicken broth and bring to a simmer. Cook for 10 minutes until the rice is almost cooked.

5. Add the Chicken: Add the diced chicken and simmer for another 10 minutes until the rice and chicken are fully cooked.

6. Prepare the Roux Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a paste. Gradually whisk in the milk until smooth, and cook until thickened. Season with salt and pepper.

7. Combine and Serve: Pour the roux sauce into the soup, stirring well. Add the sautéed mushrooms back into the soup and stir to combine. Serve hot.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Rice: Swap the basmati rice for brown rice, wild rice, or quinoa for a different texture and flavor. Adjust cooking time as needed.

• Vegetables: Add other vegetables such as peas, spinach, or bell peppers to enhance the soup.

• Protein: Use rotisserie chicken, turkey, or tofu for a different protein choice.

• Dairy-Free: For a dairy-free version, replace the milk with plant-based milk and use oil or margarine for the roux sauce.

Storage/Reheating

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezer: Freeze the soup in a freezer-safe bag or container for up to 3 months.

• Reheating: To reheat, thaw in the fridge overnight if frozen, and warm it over medium heat, adding some extra milk, stock, or water to restore the consistency.

FAQs

1. Can I use brown rice instead of basmati rice?

Yes, you can use brown rice, but it will take longer to cook. Check the package instructions and adjust the cooking time accordingly.

2. How can I make this soup spicier?

Add red pepper flakes, diced jalapeños, or a bit of hot sauce to the soup to give it a spicy kick.

3. Can I use rotisserie chicken in this recipe?

Yes, rotisserie chicken is a great shortcut. Just shred the chicken and add it in during the last few minutes of simmering.

4. Can I freeze the soup?

Yes, this soup freezes well for up to 3 months. Just make sure to store it in an airtight container or freezer-safe bag.

5. Can I use a different type of protein?

You can substitute chicken with turkey or even tofu for a vegetarian option.

6. How long will the soup last in the fridge?

The soup will last up to 3 days when stored in an airtight container in the fridge.

7. Can I make this soup dairy-free?

Yes, replace the milk with a plant-based alternative (like almond or oat milk) and use oil or margarine for the roux sauce.

8. Can I add more vegetables to the soup?

Absolutely! Feel free to add vegetables like peas, spinach, or bell peppers to increase the nutrition and flavor.

9. What can I serve with this soup?

This soup pairs well with a simple side of crusty bread or a light salad.

10. How can I make the soup thicker?

You can increase the amount of roux or blend a portion of the soup to make it thicker.

Conclusion

This Chicken and Rice Soup is a comforting, versatile meal that’s perfect for any day of the week. With its creamy broth, hearty ingredients, and customizable options, it’s sure to become a family favorite. Whether you’re feeding a crowd or meal prepping for the week, this soup is both satisfying and easy to make.