This one-pot 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.
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Why make this chicken and rice soup?
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 chicken and rice soup?
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 Chicken and rice soup?
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 use thyme, ginger, and lemon zest, which add 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
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 tsp salt
- 1 tsp thyme
- ½ tsp ground black pepper
- 1 tsp fresh ginger , chopped
- 1 cup heavy cream
- 2 tbsp cooking oil
- 1 tsp 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.
Nutrition
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