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The recipe starts with sautéed onion, carrot, celery, and garlic, then adds dried herbs and seasoning before simmering with chicken broth and chicken until the rice turns tender. Shredded chicken returns to the pot with optional spinach, finished with fresh parsley and lemon juice for bright flavor. Storage notes include fridge-friendly leftovers and guidance for making ahead by cooking rice separately.",{"@graph":69,"@context":127},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/easy-chicken-and-rice-soup-comfort-food-recipe/403150/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/easy-chicken-and-rice-soup-comfort-food-recipe/403150.png","ImageObject",300,407,{"name":92,"@type":93},"lugxt","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-04","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",13,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119,123],{"name":110,"@type":111,"acceptedAnswer":112},"How long does it take to make the soup?","Question",{"text":113,"@type":114},"The main version is ready in under an hour. After simmering, the shredded chicken is added back and the soup is warmed with optional spinach for a few minutes.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What cooking steps help improve flavor and texture?",{"text":118,"@type":114},"Use a deep, heavy pot with a lid to trap flavor during simmering. Shred the cooked chicken before stirring in the rice for better texture.",{"name":120,"@type":111,"acceptedAnswer":121},"Can the soup be made ahead and how should leftovers be stored?",{"text":122,"@type":114},"For best results, cook the rice separately and add it just before serving to prevent excessive broth absorption. Refrigerate leftovers up to four days; freeze up to three months (though the dish may disappear quickly).",{"name":124,"@type":111,"acceptedAnswer":125},"Is there a shortcut if using rotisserie chicken?",{"text":126,"@type":114},"Yes. Rotisserie chicken can reduce cooking time by about 10 minutes—add the shredded chicken during the last five minutes of cooking.","https://schema.org",{"og:url":83,"og:type":129,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":131,"canonical":83},"index,follow",{"doc_id":133,"site_id":62},403150,1790649578,{"code":4,"msg":5,"data":136},{"doc_id":133,"user_id":137,"nickname":92,"user_avatar":138,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":139,"file_id":140,"file_url":141,"file_type":142,"file_size":143,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":39,"language":144,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":145,"faqs":146,"seo_title":147,"seo_description":67,"update_tm":148,"read_time":46,"preview_page_count":4},3985747862600,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Easy Chicken And Rice Soup  \nEasy Chicken And Rice Soup  \nThis post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you . For more information read my disclosure policy.  \nSoup season is here—one of my absolute favorite times of year! And nothing hits the spot quite like a warm bowl of homemade easy chicken and rice soup .  \nThis week, we were lucky to get a rain front here in California—liquid gold for us! And around here, rain means one thing: it’s time to celebrate with a big pot of comforting, soul-warming soup .  \nLet’s hear it for the ultimate comfort food… classic chicken soup . Cozy, nourishing, and made for days like these .  \nMost households grew up with comforting bowls of mom’s chicken soup—and mine was no different . This easy chicken rice soup isone of the most heartwarming meals from my childhood . Every Saturday morning, my mom would put on a pot while she cleaned the house . By the time the floors were sparkling and the laundry was folded, lunch was ready: a fragrant, cozy bowl of  \nhomemade chicken and rice soup .  \nWhile hers took most of the morning, my version is a little faster—ready in under an hour! It’s still rich in flavor and filled with that same homemade goodness.  \nPro Tip: Use a deep, heavy stock pot with a lid when simmering soup . It helps trap in flavor and makes a big difference . And for best texture, shred your cooked chicken before stirring in the rice .  \nThis simple chicken rice soup is quick, nourishing, and family-approved . I love serving it in oven-to-table soup bowls—they’re perfect for easy reheating and look beautiful on the table too .  \nWhether you’re making a big batch for meal prep or a cozy weeknight dinner, this soup delivers every time . It keeps wellin the fridge for up to three days, and while I don’t recommend freezing it—the pot always seems to disappear before I even have the chance!  \nWhen the temperatures dip, nothing beats a steaming bowl of hearty chicken rice soup . Pair it with a green salad and crusty bread, and you’ve got a complete, comforting meal that’s perfect for the family—or even guests .  \nIf you try this soup, I’d love to hear what you think—leave a comment and don’t forget to tag me on Instagram. That’s always my favorite part!  \nEasy Chicken and Rice Soup  \n2 tbsp olive oil  \n 1 tbsp unsalted butter  \n 1 medium onion, diced  \n 2 carrots, peeled and diced  \n 2 celery stalks, diced  \n 3 cloves garlic, minced  \n 1 tsp dried thyme  \n 1 tsp dried parsley (or 1 tablespoon fresh parsley)  \n ½ tsp dried oregano  \n Salt and freshly ground black pepper, to taste  \n 8 cups chicken broth  \n 1 lb boneless, skinless chicken breasts or thighs  \n 1 cup uncooked long-grain white rice  \n 2 cups fresh spinach (optional)  \n 2 tbsp chopped fresh parsley  \n 1 tbsp fresh lemon juice (optional)  \n1. Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat .  \n2. Add the onion, carrots, and celery . Cook for 5–7 minutes , stirring occasionally, until the vegetables begin to soften .  \n3. Stir in the garlic, thyme, parsley, oregano, salt, and black pepper . Cook for 30 seconds , until fragrant.  \n4. Pour in the chicken broth and bring to a gentle boil .  \n5. Add the chicken breasts (or thighs) and the uncooked  \nrice . Reduce the heat to a simmer, cover, and cook for 20–25 minutes , or until the chicken is fully cooked and the rice is tender .  \n6. Remove the chicken from the pot and shred it into bitesized pieces using two forks .  \n7. Return the shredded chicken to the soup . Stir in the spinach, if using, and cook for 2–3 minutes , until wilted .  \n8. Stir in the fresh parsley and lemon juice, if desired . Taste and adjust the seasoning with additional salt and black pepper .  \n9. Ladle into bowl s and serve hot with crusty bread or crackers .  \n10. Use rotisserie chicken to reduce the cooking time by about 10 minutes—simply add the shredded chicken during th","cbCain6n99C1B8ih","https://ap.wps.com/l/cbCain6n99C1B8ih","pdf",59134,"English","# Ingredients\n## Instructions\n## Pro Tips and Storage","[{\"question\":\"How long does it take to make the soup?\",\"answer\":\"The main version is ready in under an hour. After simmering, the shredded chicken is added back and the soup is warmed with optional spinach for a few minutes.\"},{\"question\":\"What cooking steps help improve flavor and texture?\",\"answer\":\"Use a deep, heavy pot with a lid to trap flavor during simmering. Shred the cooked chicken before stirring in the rice for better texture.\"},{\"question\":\"Can the soup be made ahead and how should leftovers be stored?\",\"answer\":\"For best results, cook the rice separately and add it just before serving to prevent excessive broth absorption. Refrigerate leftovers up to four days; freeze up to three months (though the dish may disappear quickly).\"},{\"question\":\"Is there a shortcut if using rotisserie chicken?\",\"answer\":\"Yes. Rotisserie chicken can reduce cooking time by about 10 minutes—add the shredded chicken during the last five minutes of cooking.\"}]","Easy Chicken And Rice Soup - Comfort Food Recipe | PDF",1790537656]