Let Me Tell You About This Soup (Yes, Again…)

So, here’s the honest scoop: every time the weather even looks like it’s thinking about being gloomy, I end up making a giant pot of chicken and rice soup. There’s just something about slurping spoonfuls that feels like a wearable blanket—especially on one of those knocked-about Tuesdays when you’re barely holding it all together (or maybe that’s just me?). My mom used to throw this together with whatever chicken was floating around—leftover roast, some “mystery pack” from the freezer, or even deli rotisserie if she was feeling wild. I still remember the time she dropped a whole measuring cup straight into the pot; we fished it out, and yes, we ate the soup anyway.

Why You’ll Love This (Or, At Least, Why I Do)

I make this when I’ve got some chicken that needs using up—and only about 34 minutes of energy left for the day. My family goes absolutely mad for this (especially if I sneak in extra carrots; though my youngest calls them “orange imposters” and launches an investigation every time), and honestly I think it’s the smell wafting from the kitchen that pulls them in. Soup like this somehow just tastes like home, doesn’t it? And I used to get all fussy about shredding the chicken perfectly, but I’ve learned nobody actually notices. Just get it in there.

What You’ll Need (And What You Can Get Away With)

1 tablespoon olive oil – Butter’s good too. Sometimes I run out and just go with plain old canola; no one notices unless you tell them.
1 medium onion, diced – Red onion if that’s all you have, though my grandmother told me the soup gods frown on that. I disagree.
2 ribs celery, chopped – Unless you hate the stuff, in which case, skip it. I sometimes double up if I’ve got sad fridge celery to use.
2–3 carrots, sliced – Or a handful of baby carrots chopped in a panic.
2 cloves garlic, minced – But if you’re a garlic lover (raises hand), go for three.
6 cups chicken broth – Homemade is obviously lovely, but store-bought totally does the trick. My mom swore by the big box from Costco; let’s be honest, it’s fine.
2 cups cooked chicken, shredded or chopped – Leftovers are perfect. I’ve chopped up nuggets in a real pinch; not proud, but it works.
3/4 cup rice – White, brown, or wild rice. Sometimes I use that microwave bag rice if I’m running late. You do you.
1 teaspoon dried thyme – Fresh is nice, but I almost never remember to buy it. I’ve even substituted Italian seasoning—pretty good, actually.
Salt and pepper – To taste. Taste early, taste often.
Optional: splash of lemon juice or sprinkle of parsley – Not essential, but it makes you look like you tried.

How To Throw It All Together (Roughly Speaking)

Grab your biggest pot (mine is older than my first job) and heat the oil over medium. Chuck in the onion, celery, and carrots. Let them sweat for about five minutes while you wonder why onions make you cry. Add the garlic, give everything a quick stir for 30 seconds—smells good already.
Pour in the chicken broth. This is where I usually sneak a tiny taste, just to check the flavor. Sometimes it needs more of something—but usually, I skip the “something” and keep moving.
Toss in the chicken and rice. Season with thyme, salt, and pepper. Now, if your rice is already cooked (say, from yesterday’s dinner), toss it in near the end instead.
Let it all simmer gently for 18 to 25 minutes. Don’t worry if it looks a bit weird at this stage—it always does! The rice will plump up, and everything gets cozy.
Take a quick taste. More salt? More pepper? (Have you ever overdone it? I sure have. You can always dilute with a splash of water or broth.) Squeeze in a bit of lemon juice if you like, or wave some parsley across the top if you want to impress someone.

Random Notes and Soup Secrets

If you use brown rice, give it a head start with the veggies or it’ll take ages (ask me how I know…)
This sometimes thickens up a lot if you leave it sitting; just add a bit more broth next day (or water if you’re feeling thrifty; my dad swears he can’t tell the diff).
Forgot to defrost chicken? I’ve actually poached frozen chicken right in the broth—chop it up once it’s cooked, all in the same pot.
I once tried a can of cream of chicken soup dumped in there—wouldn’t recommend. Unless you like it gloopy, in which case, live your truth!

If You Want To Mix It Up (Or Just Forgot Something)

Use orzo or little pasta shapes—ends up like a whole new dish.
Toss in spinach or kale in the last few minutes if you need to feel virtuous.
Curry powder can be surprisingly nice here, but I once added too much and honestly… it scared the children.
Swap in turkey after the holidays. Or tofu—why not? (Full disclosure: my tofu attempt ended up mushy. Might just be me.)

What If I Don’t Have A Big Pot?

If you only have a medium pot, just don’t overfill it—I mean, I’ve done the stovetop overflow thing way too many times and it’s not a cleaning party. And if all else fails, use a deep frying pan and just go slow. You can even do this in a slow cooker, but then definitely cook the rice separately unless you want rice porridge. Trust me here.

How Does It Hold Up In The Fridge?

Honestly, in my house it never lasts more than a day; but if you have more self-restraint than we do, you can pop it in a sealed container for up to three days. The rice soaks up broth so just splash in extra when reheating. Actually, I think this tastes even better the day after! Or am I just imagining things? (Don’t freeze with the rice in, unless you like it a bit… well, broken down.)

How Do You Serve It Up?

Here’s how we do it: giant mugs, a heap of soup, and a few thick slices of buttered bread (the proper white fluffy loaf if I’m being naughty). Or if someone’s being fancy, a green salad on the side. My cousin insists on crackers in the soup; can’t say I agree, but it’s a free country.

The Stuff I Wish I Knew The First Time (aka: Pro Tips)

I once tried rushing the rice by turning up the heat—whoops. Burned bottom. Don’t do that, just let it simmer gently.
If you add uncooked rice, keep a close eye so it doesn’t stick. Stir or scrape more than you think you need to.
On second thought, shredded chicken really does beat cubes every time. Not that anyone’s judging, but still.

Questions I Actually Get Asked (And Some I Just Made Up)

Can I use leftover rotisserie chicken? – Absolutely! Honestly, sometimes it’s even better. Just toss it in at the end.
Do I have to use rice? – Nope, pasta works fine. Or more veggies and no grains if you’re going rogue.
Can I make it ahead? – Sure thing! See storage above though… the rice will soak up a lot, so you might want to cook it separate and add it right before serving. Or don’t. I’ve done both.
How spicy can I get? – Ooh, go wild! I sometimes add red pepper flakes; just not too much, or you’ll get complaints form the peanut gallery.
Is this freezer friendly? – Kinda. Like I said, best without the rice. Freeze the base, then add fresh rice when you reheat. Pro tip: label the darn container or you’ll be playing “guess the frozen mystery brick” like I always do!

And, since you’re still here, one last thing: if you somehow wind up with too much soup, I’ve been known to just call it “stew” the next day and serve it over mashed potatoes. I’m not saying it’s traditional. I’m just saying it’s good.