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It’s officially soup season! I happen to make and eat soup all year round however, once the temperature drops, my soup pot is almost always on the stove. Change up your typical chicken noodled soup with a few ingredients resulting in a robust, flavorful, healthy Chicken Rice Soup that may just become a new family favorite.
This easy recipe for Chicken Rice Soup is comforting, holds up well, and is a great soup to have around during cold and flu season. Adding rice to the soup makes it satisfying, plus it reheats beautifully. I like to add lots of garlic and often add in ginger to help battle potential cold and flu season illness.
Our grandmothers knew what they were doing, lol! I also add in a “secret” ingredient to make the broth in the Chicken Rice Soup more silky and rich. Any guesses??
My friend Maria is 100% Italian, taught me that adding in a beaten egg or two to thicken soup makes it better and she is right! That is my new normal when I make any type of chicken soup. For this soup, I chose an additional secret weapon – RiceSelect® Jasmati rice which I picked up at my local Walmart. I was able to get all the ingredients I needed for this recipe at Walmart. Gotta love one-stop-shopping! I often use RiceSelect Arborio rice for this soup as well, since Arborio is good for more than risotto. However, this girl…will will never say no to risotto, lol!
I teamed up with RiceSelect for this post. Not only am I a fan of the variety, taste, and texture of RiceSelect, as a mother I love that they are non-GMO Project Certified. Did you know that all of RiceSelect products are natural and clean…free of preservatives and chemicals?
The attention to detail that goes into creating RiceSelect, from grain to packaging, yields some of the finest rice available. Their packaging is even BPA-Free and recyclable…winner!! It’s clear so you can see the quality and resealable large containers win me over every time!
Interested in trying out the RiceSelect® Rice?
Hover over the photo to click through to Walmart.com for purchasing.
You can see and taste the difference!
Anyone who knows me knows just how often I use rice in a variety of ways. From a simple bowl of plain rice to salads, sides, and entrees. Rice is am an amazing vehicle for vegetables, sauces, and proteins. You can easily build layers of flavor using rice, something I love to do.
All RiceSelect products are NON-GMO Verified and Star-K kosher certified, they are recognized worldwide for their outstanding taste, texture and cooking qualities. Varieties include Arborio, Texmati, Jasmati, Basmati, Risotto, Sushi and Royal Blend and various blends like the one I used in today’s recipe. In addition to rice, RiceSelect makes quinoa and award-winning pasta products, including RiceSelect Couscous and Orzo.
Click here to get a $1.00 off coupon for Arborio which is great for soups, paella, stuffing tomatoes or peppers, rice balls, rice pudding, risotto and more.
How Do I Make Chicken Rice Soup?
Making Chicken Rice Soup is a one-pot meal if you have leftover chicken or are using a rotisserie chicken. You begin by sweating your aromatics of carrots, onions, garlic, and celery which build the flavor base. Add in the stock, rice, and seasoning and in about 15-20 minutes your soup is ready. If you love carrots in your soup, add in sliced or chopped carrots with 15 minutes left to go.
What Variations Can I Make to Chicken Rice Soup?
I love adding in a ton of garlic to this soup as well as some ginger paste or chopped ginger. The ginger lends a nice flavor and I swear by the garlic-ginger combo during the colder months for keeping my sicknesses at bay.
How Do I Make Chicken Rice Soup Creamy?
I add in 1 large beaten egg to this soup to make the broth silky and a little thicker. The rice also helps thicken up the broth. You can also take about 1/2 cup of the warm broth from the pot out and place it in a small bowl or glass measure cup and whisk in 1/2 tablespoon of cornstarch. Then return that mixture back to the soup pot, stir it in and bring the soup back to a simmer for a minute or two.
Can I Freeze Chicken Rice Soup?
I am not a fan of freezing soups with rice Or noodles for that matter), it tends to get mushy. You can, however, freeze the soup base (with stock, etc) and add rice after you thaw it.
If you enjoy soup as much as I do, try my Black Bean Soup or my go-to Tomato Detox Soup or our family favorite Tortellini and Spinach Soup which takes just 15 minutes to make and is so full of flavor!
- 2 TBS olive or grapeseed oil
- ¾ cup chopped onion
- ¾ cup chopped carrots
- ⅓ cup chopped celery
- 1 TBS minced ginger
- 3 large cloves of garlic, minced
- Salt and black pepper
- ½ TBS dried Italian seasoning
- 2½ quarts chicken broth (10 cups)
- 1 cup of rice
- 1 large egg, beaten
- 1½ cups shredded chicken (from a rotisserie chicken or homemade)
- Optional 2 TBS fresh chopped parsley
- In a large pot, add the oil and saute the onions, carrots, and celery for 4 minutes over medium-high heat, stirring often.
- Add in the ginger and garlic and season well with salt and pepper. Stirring for 2-3 minutes.
- Add in the Italian seasoning, chicken broth, and rice and bring to a boil.
- Cook 20 minutes or until rice is tender.
- Remove from heat, add in beaten egg and stir until incorporated add in shredded chicken, taste and adjust seasoning.