A classic soup brightened with fresh flavors and color — perfect for easing colds and sniffles.
I haven’t posted in a while because I’ve been under the weather. After several days of sneezing, congestion and lingering fatigue, I finally gave in and made a big pot of chicken and rice soup. It’s the kind of comfort food that restores appetite and soothes a sore throat.
Summer colds feel especially unfair — you’re bundled under a blanket while the sun shines outside. With a sparse fridge and a sink full of unwashed dishes, I rummaged through the fridge and found a half-eaten rotisserie chicken, a few vegetables, frozen rice and some chicken broth. Thirty minutes later I had a golden, fragrant broth filled with chunky vegetables and tender chicken. A bowl of that soup made me feel noticeably better.
The recipe is simple, forgiving and easy to adapt based on what you have on hand. Below are the ingredients and step-by-step instructions to make this soothing chicken and rice soup.
Chicken and Rice Soup
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- Author: Mila Furman
Description
A comforting classic updated with bright herbs and turmeric for warmth and color. Quick to prepare and great for cold recovery.
Ingredients
Scale
- 1 large onion, diced
- 2 large carrots, peeled and sliced into half-moons
- 2 celery ribs, sliced into half-moons
- 1 large cooked chicken breast, shredded (or use rotisserie chicken)
- 1 cup cooked brown or white rice
- a handful of parsley stems for simmering and some chopped parsley for garnish
- 1 tbsp Better Than Bouillon (or another concentrated chicken base), to taste
- 1 tsp ground turmeric (or 2 tbsp for a stronger color/flavor, adjust to taste)
- 6–7 cups chicken broth (adjust for desired soup thickness)
- Olive oil, salt, pepper, and lemon juice to finish
Instructions
- Dice the onion. If you’re unsure about knife technique, follow a basic how-to on dicing an onion for even pieces.
- Slice the carrots and celery into large half-moons so they hold up while simmering.
- Heat a couple of tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots and celery, season with salt and pepper, and let the vegetables sweat for 5–10 minutes. Cover the pot if you like—no browning is necessary. Add minced garlic if desired.
- Add 6–7 cups of chicken broth and a handful of parsley stems to the pot. Bring the broth to a gentle simmer.
- If using cooked chicken, shred one large breast and set aside. If using raw chicken breasts, add them to the simmering broth now so they cook through with the vegetables. If adding uncooked rice, add it now so it cooks in the broth.
- Let the soup simmer for about 20 minutes, until the vegetables are tender. Taste and adjust salt and pepper.
- Stir in Better Than Bouillon a tablespoon at a time (or another concentrated stock) to deepen the flavor, tasting as you go.
- Add turmeric for color and warmth. Start with 1 teaspoon and increase to taste; about 2 tablespoons will give a vivid yellow color if you prefer a stronger turmeric presence.
- Add the shredded cooked chicken and 1 cup cooked rice to the pot, heating through.
- Squeeze in the juice of one lemon and taste. Adjust seasoning with salt, pepper and more lemon if needed.
- Ladle into bowls, garnish with chopped parsley, and enjoy a comforting, healing bowl of chicken and rice soup.
- Category: Soup
- Cuisine: American
