Nourishing, savory, and super brothy, Chicken Rice Soup is perfect for littles and adults! Treat yourself during cold weather (and cold) season to a bowl of this hearty soup.
Tips
You could use short-grain brown rice or white rice here if that's all you have, though I'm partial to slipping in whole grains whenever possible. I cook the rice separately but some recipes have you cook the rice in the broth and that sounds like it'd work nicely. You can also omit the spinach if it's not to your taste or experiment with a little chopped fresh parsley.
Sierra came down with a rather wicked cold last week: fever, cough, sniffles, all of it. There's not much sadder than a sick baby toddler? 16-month-old - you can cuddle her, wipe her nose, give her all the water she cares to drink, and tell her she'll feel better soon but does she truly understand? This week she finally seems on the mend but we've been laying low and eating lots of soup (and cake for the grown-ups because why not?).
To help, I made a pot of chicken rice soup. Chock full of silky basmati brown rice, shredded bits of roast chicken, and chopped spinach, it's the perfect mid-winter meal for when you want something comforting, lasting, and dare I even say 'healthy' ... for both little and big appetites.
Chicken rice soup is a classic example of something lovely out of the simplest ingredients. Onion and garlic are sauteed in olive oil, then chopped carrots and celery are tossed in, then broth and chicken and rice and spinach if you're so inclined and there's a lot of lunches set for days ahead. I add some dried herbs but you don't have to; the straightforward, homey flavors of rice, vegetables, and chicken are all you need.
Chicken Rice Soup
Ingredients
Make separately
- 1 cup brown basmati rice make according to package directions
- 2 chicken breasts roasted until well done and chopped/shredded once cooled (I do mine rubbed in a bit of olive oil, salt and pepper, and dried basil on 375 F for 30-40 minutes depending on thickness)
For the soup
- 2 tablespoons olive oil
- 1 large yellow onion , diced
- 3 cloves garlic , thinly sliced
- 2 medium carrots , peeled and diced
- 2 ribs ribs celery , thinly sliced
- 4-5 cups vegetable , or chicken broth, or water
- 3 cups baby spinach , or spinach, coarsely chopped
- 1 teaspoon dried herbs: basil, oregano, herbs du Provence , optional
- Salt and pepper , to taste
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onion and sautee about 5 minutes, until soft. Add the garlic and sautee a few minutes more. Sprinkle with a little salt and add the carrots and celery; cook for about a minute.
- Add the vegetable or chicken broth and raise the heat. Add the chopped spinach and cook until wilted. Lower heat and add the cooked brown rice and the shredded chicken. Add dried herbs if using and salt and pepper to taste. I like to let the soup simmer for about 20 minutes to let the flavors blend though at this point everything is cooked and you can dig in whenever you like.
helen says
Beautiful post with lovely imagery and great recipe!
Laurie says
Sierra looks as though she's loving the soup! Although I'm strictly vegetarian, I do enjoy seeing recipes that aren't overly meaty. Besides, you have to nourish your baby. My son loved chicken, so chicken it was. She looks like a good little eater (which is quite a relief and should make your life easier). Anxious to try some recipes from your cookbook. Be well.