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My homemade chicken rice soup is a favorite around here—especially when we need something comforting.
It’s easy to make and doesn’t take long from start to finish. In fact, dinner can be ready and on the table within an hour.
I’ve always found comfort in soups of all types. Not only do I like this homemade chicken and rice soup, I also enjoy this homemade bean soup.
Another one I like that’s a bit spicier is this delicious Instant Pot taco soup.
Since I grew up in mostly warmer climates, I never thought of soup as being a cold-weather food. However, I understand why people enjoy coming in from the cold and having fresh, hot soup.
This soup is also good to serve when someone doesn’t feel well. According to the Cleveland Clinic, chicken soup contains some compounds that help fight colds and flu.
What to Serve with Homemade Chicken Rice Soup
A sandwich is the first thing that comes to mind when I think of what to eat with soup. In fact, one of my favorite sandwiches is made with this pimento cheese spread.
Another thing I like to serve with soup is this tomato cucumber corn salad.
Or if you prefer a more traditional food, try this bacon lettuce and tomato salad.
I also enjoy peanut butter sandwiches. If you want everything homemade, try making this peanut butter from scratch. It’s easier to make than the soup—if that’s even possible.
Of course, you’ll need chicken and rice to make homemade chicken rice soup. You’ll also need some chopped carrots, celery, chicken broth, and Worcestershire sauce.
If you want extra seasoning, include some salt and pepper.
You’ve probably noticed that I use chicken bone broth. According to Medical News Today, bone broth is nutritious, helps to reduce inflammation, is good for the joints, and may help with sleep.
How to Make Homemade Chicken Rice Soup
Making this soup is easy and doesn’t take long at all. I like to cut the chicken and vegetables before I start putting everything into the pot.
First, combine all of the ingredients except the rice in a medium-size pot.
Cook on medium heat until the carrots and celery are tender. Add the rice and continue cooking until the rice is tender.
Finally, taste the soup to make sure it’s like you want it.
Ladle it into individual bowls and serve with crackers, bread, or a sandwich.
Another dessert you might enjoy is this mug cake that you can make in any flavor you want.
More Wonderful Recipes
If you’re like me and enjoy discovering new recipes, you’ll love what you see on Meal Plan Monday at Julia’s Simply Southern, Weekend Potluck at South Your Mouth, and Full Plate Thursday at Miz Helen’s Country Cottage.
- 1 cup of cooked, chopped chicken (baked, rotisserie, or canned)
- 4 cups of chicken broth
- 1/2 cup of chopped carrots
- 1/2 cup of chopped celery
- 3/4 cup of white rice
- 1 tablespoon of Worcestershire sauce
- Salt and pepper to taste
- In a medium saucepan, combine all of the ingredients except the rice. Cook on medium heat for approximately 15 minutes, until the carrots and celery are tender.
- If you want to add salt and pepper, do it now.
- Add the rice and cook on medium heat for another 10 minutes, until the rice is done.
- Ladle into soup bowls and serve with your favorite crackers or bread.
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Amount Per Serving Calories 141 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 3g Cholesterol 37mg Sodium 1092mg Carbohydrates 13g Net Carbohydrates 0g Fiber 1g Sugar 3g Sugar Alcohols 0g Protein 11g