Flavorful and creamy Italian Chicken And Rice Soup made in one pot, and it comes together in no time! It's so comforting on rainy and cold days!
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Italian Chicken And Rice Soup
I learned this recipe from an Italian friend a long time ago, and since then, I made it at least twice in each winter season. My family and I enjoy it so much, especially on rainy days.
This Soup Recipe Is
- Comfort Food: A delicious, cozy, hot bowl of soup is indeed a comfort on a cold day.
- Customizable: I usually keep carrots, onions, and garlic in hand, so that's what I used in this soup; however, you may use sweetcorn, peas, celery or kale.
- Easy to Make: Easy, simple and ready in just 45 minutes.
- One-Pot Recipe: I used only one pot to cook this soup which makes the cleanup pretty minimal.
Rice
I prefer using long-grain white rice, such as basmati or jasmine rice in this recipe. However, if you would like to use brown rice, be aware that it will take more time to cook fully.
I don't recommend using cooked rice; it will get mushy at the end of the cooking process, and it won't taste as good.
Chicken
I used boneless, skinless chicken breasts in making this creamy chicken and rice soup because they are leaner and easy to cook.
How To Cut The Chicken: I also like to cut the chicken breasts into bite-size pieces; however, you may cut them into bigger size pieces if you like.
Other Cuts Of Chicken: The only cut that you can use instead of chicken breast is chicken thighs; however, you need to use boneless, skinless chicken thighs.
You can use any leftover cooked chicken you have in the fridge; however, since it's already cooked, add it during the last 3-4 minutes.
What You’ll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Chicken breasts: I use 500 g chicken breasts, but chicken thighs work well, too.
Vegetables: I use 2 large carrots and 1 large onion but you can use whatever vegetables you have on hand.
Rice: I use 1 ½ cup of uncooked jasmine rice.
Garlic: To flavor the soup.
Seasonings: Salt, thyme and ground black pepper.
Heavy cream: I like to add a little bit of heavy cream to the soup to make it creamy and rich. You may skip it if you want or replace it with a handful of Parmesan cheese.
Vegetable oil: I used vegetable oil; you can use any cooking oil you have at home, such as sunflower oil or olive oil.
Other ingredients I use: Mushrooms, lemon juice and zest, ginger and chicken broth.
How to Make Italian Chicken And Rice Soup
One: Heat the oil in a pot, add the chicken, and cook on medium heat for 2-3 minutes, stirring occasionally.
Two: Add the garlic and ginger, cook for 2 minutes. Then add mushrooms, salt, black pepper, and thyme, stir and cook for 1 minute. Next, add the onions and carrots, stir.
Three: Add the rice and chicken broth and bring to a boil. Lower the heat and cook until the rice is fully cooked (about 30-35 minutes).
Four: Next add the heavy cream and lemon juice and zest, stir then turn off the heat.
Five: Garnish with some chopped parsley and serve.
Expert Tips
- Watch out while the rice is cooking because you may need to add more broth if it is a bit dry.
- To save time making this soup, use pre-chopped veggies from the store.
- You can control the soup's consistency by adding more or less broth and cream to it towards the end of cooking.
- Don't forget to taste the soup and adjust the seasonings.
Serving Ideas
Personally, I prefer to serve this dish as is; it is a whole meal which includes grains, vegetables and protein.
However, if you like to serve it with a side dish, I recommend garlic bread, Gyro Bread - Greek Pita Bread or your favorite salad recipe.
Storage
To Store: Leftovers can be stored in a sealed container in the fridge for about 2-3 days. However, I don't recommend freezing this soup.
Reheating: Reheat in the microwave or on the stovetop; however, you may need to add some broth or water because, usually, the rice absorbs all the broth.
More Chicken And Rice Recipes
Easy Soup Recipes
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Recipe Card
Italian Chicken And Rice Soup
Ingredients
- 500 g chicken breast , boneless, cut into small pieces
- 150 g mushrooms , sliced
- 1 onion , chopped
- 3 cloves garlic , minced
- 1 ½ cups jasmine rice , or any long grain white rice
- 6 cups chicken broth
- 2 carrots , chopped
- 1 teaspoon salt
- 1 teaspoon thyme
- ½ teaspoon ground black pepper
- 1 teaspoon fresh ginger , chopped
- 1 cup heavy cream
- 2 tablespoon vegetable oil
- 1 teaspoon lemon zest
- 1 tablespoon parsley , chopped, to garnish
Instructions
- Heat some oil in a pot, add the chicken, and cook on medium heat for 2-3 minutes, stirring occasionally.2 tablespoon vegetable oil, 500 g chicken breast
- Add the garlic and ginger, cook for 2 minutes. Then add mushrooms, salt, black pepper, salt and thyme, stir and cook for 1 minute. Next, add the onions and carrots, stir.150 g mushrooms, 1 onion, 3 cloves garlic, 2 carrots, 1 teaspoon thyme, ½ teaspoon ground black pepper, 1 teaspoon fresh ginger, 1 teaspoon salt
- Add the rice and chicken broth and bring to a boil. Lower the heat and cook until the rice is fully cooked (about 30-35 minutes).1 ½ cups jasmine rice, 6 cups chicken broth
- Next add the heavy cream and lemon zest, stir then turn off the heat.1 cup heavy cream, 1 teaspoon lemon zest
- Garnish with some chopped parsley and serve.1 tablespoon parsley
Notes
- You can control the soup's consistency by adding more or less broth to it towards the end of cooking.
- Watch out while the rice is cooking because you may need to add more broth if it is a bit dry.
- I don't recommend freezing this soup.
Lora says
I love this chicken soup; it is so comforting.