Homemade Chicken and Rice Soup
Ingredients
- 1 cup Mahatma® White Rice
- 8 cans (10 ½ oz.) low sodium chicken broth
- 1 onion, chopped
- 1 cup celery, sliced
- 1 cup carrot, sliced
- ¼ cup fresh parsley, snipped
- ½ tsp ground black pepper
- ½ tsp dried thyme leaves
- 1 bay leaf
- 1 ½ cups chicken, cooked and cubed (about ¾ pound)
- chopped green onions
- 2 Tbsp lemon or lime juice
- lemon slices, for garnish
Instructions
We have perfected this homemade Chicken and Rice Soup to give you the ultimate recipe for those days when it’s a bit cold outside, when you’re feeling under the weather or when you just feel the need for a warm cup of soup. The low-sodium broth with a boatload of freshly chopped vegetables, shredded chicken, and lemon will feel nothing short of comfort, no matter what state you’re in.
Step 1
Prepare rice according to package directions.
Step 2
Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven. Bring to a gentle boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 minutes.
Step 3
Add chicken, simmer, uncovered 10 minutes, or until chicken is cooked. Remove and discard bay leaf. Before serving stir in rice and lemon or lime juice. Garnish with green onions.
Recipe Video
Homemade Comfort Food
To all those in favor of homemade soups, we’ve got the soup of all soups for your soul! Made with Mahatma® White Rice, this is the ultimate Chicken and Rice Soup. Now, if you consider yourself a fan of the classics, then you will most likely be sizing up our chicken soup recipe – you read right, forget the noodles! But, let us assure you, there’s no funny business here. As we walk you through our version of this classic, you’ll see that it’s as authentic as it gets.
If temperatures are dropping low and you’re all about warm blankets and cozy socks, pair this incredibly comforting soup with authentic Mexican Rice and finish with a proper dessert: Pumpkin Spice Latte Rice Pudding – hey Fall, is that you?
Storage Tip
To make sure the soup keeps for a longer period of time, place the rice in the individual bowls instead of the pot and serve the soup over the rice.
Ingredient Substitutions
No Mahatma® White Rice? Swap with any variety of Mahatma® Rice.
No chicken broth? Swap with vegetable broth or combine water + bouillon cubes or granules.
No onion? Swap with frozen onions, seasoning blend, mirepoix blend, or shallots.
No celery? Swap with bok choy, fennel stalk, green apple, jicama or celery seed.
No carrot? Swap with canned or frozen carrots.
No parsley? Swap with dried parsley flakes, tarragon, oregano, chives, cilantro, or basil.
No dried thyme? Swap with poultry seasoning or your favorite dried herb.
No chicken? Swap with rotisserie chicken or turkey.
No lemon or lime juice? Swap with apple cider vinegar, dry white wine, reconstituted lemon or lime juice.
Other Meal Inspiration
For something sweet yet savory, take a look at one of our Jasmine Rice recipes or this coconut rice pudding.
