This Old Fashioned Chicken And Rice Soup is healthy, creamy, and loaded with chicken, veggies, mushrooms, and rice. It is so simple and delicious that all your family will love it.
This chicken and rice soup is one of my favourite soup recipes ever. I use carrots, onions, and garlic in this recipe, but you can add any veggies you want such as: sweetcorn, peas, or kale.
Why make this Old Fashioned Chicken And Rice Soup recipe?
This soup is perfect for cold weather or when you or anyone in your family has the flu; having a warm bowl of this chicken and rice soup will really make you feel better.
What's in this Old Fashioned Chicken And Rice Soup recipe?
- Chicken breasts, boneless, cut into small pieces
- Mushrooms, sliced
- Onion, chopped
- Garlic, minced
- Rice, long grain
- Chicken broth
- Carrots, chopped
- Salt
- Thyme
- Ground black pepper
- Lemon zest
- Fresh ginger, chopped
- Heavy cream
- Cooking oil
How to make this easy Chicken and rice soup recipe?
- Heat some oil in a pot, add the chicken, and cook on medium heat for 2-3 minutes, stirring occasionally.
- 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.
- 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).
- Next add the heavy cream and lemon zest, stir then turn off the heat.
- Garnish with some chopped parsley and serve.
Top Tips:
- Watch out while the rice is cooking because you may need to add some water.
- Don't skip adding the lemon zest; it really adds a nice flavour to this dish.
- Seasonings: I used thyme, ginger, and lemon zest, which added a lovely flavour to this dish along with salt and pepper. However, rosemary, sage, oregano, or dill can be an excellent alternative to thyme.
What kind of rice to use in making this recipe?
I prefer using long-grain white rice or basmati in this recipe. However, if you like to use brown rice, the rice will take more time to fully cooked.
Can I use chicken thighs instead of breasts?
Yes, you can, both chicken thighs and breasts will go well in this recipe.
More chicken recipes:
- Grilled chicken kofta
- Chicken stew with veggies
- One-pot chicken and rice
- Creamy mushroom chicken
- Crispy fried chicken recipe
Old Fashioned 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 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 cooking oil
- 1 teaspoon lemon zest
Instructions
- Heat some oil in a pot, add the chicken, and cook on medium heat for 2-3 minutes, stirring occasionally.
- 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.
- 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).
- Next add the heavy cream and lemon zest, stir then turn off the heat.
- Garnish with some chopped parsley and serve.
Notes
- Watch out while the rice is cooking because you may need to add some water.
- Don't skip adding the lemon zest; it really adds a nice flavour to this dish.
- Seasonings: I used thyme, ginger, and lemon zest, which added a lovely flavour to this dish along with salt and pepper. However, rosemary, sage, oregano, or dill can be an excellent alternative to thyme.
Nutrition
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Lora
I love this chicken soup; it is so comforting.