When the chill of winter sets in and the days grow shorter, there’s nothing quite like a steaming bowl of Chicken and Rice Soup to warm the soul. I discovered this comforting recipe on a particularly frigid evening when all I wanted was something nourishing without spending hours in the kitchen. Enter the Instant Pot, a trusty kitchen companion that turns this heartwarming meal into reality in just 35 minutes!
Picture this: tender chicken thighs simmered with aromatic herbs and fresh vegetables, all enveloped in a savory broth that’ll make your taste buds sing. The best part? You can easily customize this soup to fit your pantry staples or dietary needs, whether you have rotisserie chicken on hand or need to make it gluten-free.
Join me as we dive into a world of flavor and ease with this delightful Chicken and Rice Soup, transform your mealtime routine, and rediscover the joy of homemade cooking!
Why is this Chicken and Rice Soup a must-try?
Quick and Easy: Made in just 35 minutes, this recipe fits perfectly into your busy schedule while delivering a home-cooked feel.
Comforting Warmth: Packed with tender chicken and wholesome veggies, each bowl feels like a cozy hug on chilly evenings.
Versatile and Customizable: Use rotisserie chicken for a faster prep or add vegetables like peas for extra nutrition—adapt it to what you have!
Nutritious Ingredients: This soup boasts a healthy profile without sacrificing flavor, making it suitable for various dietary needs.
Crowd-Pleasing: Perfect for family dinners or cozy gatherings, this dish is sure to satisfy even the pickiest eaters.
Chicken and Rice Soup Ingredients
• Discover the essentials for crafting the perfect Chicken and Rice Soup in your Instant Pot!
For the Soup Base
- Olive Oil – Adds richness and aids in sautéing; substitute with any neutral oil if desired.
- Sweet Onion – Provides a sweet base flavor; use yellow onion if unavailable.
- Carrots – For sweetness and texture; you can use parsnips or bell peppers as substitutes.
- Celery – Contributes crunch and flavor depth; leeks can be a good alternative.
- Garlic – Enhances overall flavor; fresh garlic is preferred, but you can use garlic powder in a pinch.
- Dried Thyme – Offers earthiness; fresh thyme is a great substitution—use three times the amount.
- Dried Rosemary – Adds a robust aromatic note; fresh rosemary can be used as a substitute with an adjusted quantity.
- Sea Salt – For seasoning; adjust according to taste or health needs.
- Black Pepper – Adds a mild heat; white pepper can be used as a milder option.
For the Grain
- Brown Rice – Serves as the hearty grain base; can be replaced with quinoa for a gluten-free option.
For the Protein
- Boneless Chicken Thighs – Main protein, adding richness to the soup; chicken breasts can be substituted, though they may yield a drier result.
For the Liquid
- Low-Sodium Chicken Broth – Base liquid providing flavor; chicken stock can also be used—keep sodium in mind.
For Brightness
- Lemon – Brightens the soup with acidity; lime juice can be an alternative for a different flavor twist.
How to Make Chicken and Rice Soup
-
Heat Oil: Start by heating olive oil in your Instant Pot on the sauté setting. Add diced onion, carrots, and celery. Sauté for about 4-5 minutes, until the onion becomes translucent and fragrant.
-
Add Ingredients: Now, stir in the brown rice, minced garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more to let those flavors meld beautifully.
-
Pour Broth: Pour in the low-sodium chicken broth, then gently place your boneless chicken thighs on top. Close the lid, seal the vent, and set the pot to manual/high pressure for 10 minutes.
-
Release Pressure: After cooking, allow for a natural release for 10 minutes. Then, carefully quick release any remaining pressure to avoid splatter.
-
Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, then stir in the fresh lemon juice to brighten up the flavors. Adjust seasoning as needed for taste.
Optional: Garnish with fresh herbs or a sprinkle of black pepper before serving.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken and Rice Soup
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before sealing to maintain freshness.
Freezer: For longer storage, freeze the soup in a container for up to 3 months. Leave some space at the top for expansion, as liquids can swell when frozen.
Reheating: When ready to enjoy, reheat gently on the stove over low heat, adding more broth if necessary to achieve your preferred consistency. Stovetop reheating preserves the flavors better than a microwave.
Thawing: Always thaw frozen Chicken and Rice Soup in the refrigerator overnight or use the defrost setting on your microwave for quick preparation.
Expert Tips for Chicken and Rice Soup
- Use Quality Ingredients: Opt for fresh vegetables and low-sodium broth to enhance the flavor of your Chicken and Rice Soup without excessive salt.
- Perfectly Cooked Rice: Rinse the brown rice before adding it to remove excess starch, preventing it from becoming too gummy in the soup.
- Rotisserie Chicken Shortcut: For a quicker meal, using pre-shredded rotisserie chicken saves time. Just add it in after cooking the broth and rice.
- Adjust Consistency: If your soup becomes too thick, simply stir in additional broth or water until you reach your desired consistency.
- Don’t Rush the Release: Allowing for a natural pressure release is key to keeping the chicken tender, so patience is essential!
Make Ahead Options
These Instant Pot Chicken and Rice Soup components are ideal for meal prep aficionados! You can chop the vegetables and mix the dried herbs up to 24 hours in advance, storing them in airtight containers in the refrigerator to preserve freshness. If you’re using uncooked chicken, it’s best to marinate it with your seasonings overnight for enhanced flavor. To maintain quality, wait to add the rice until just before cooking, as it tends to absorb too much liquid if prepped too early. On the day you plan to serve, simply sauté the prepared veggies, add the broth, and chicken, then cook on high pressure as directed for a quick, comforting meal that feels homemade!
What to Serve with Instant Pot Chicken and Rice Soup?
Enhance your dining experience by pairing this soul-soothing soup with delightful accompaniments that will make your meal truly unforgettable.
- Crusty Bread: Perfect for dipping, a warm, crusty loaf complements the soup’s creamy texture and adds satisfying crunch.
- Fresh Garden Salad: A light salad with mixed greens and a citrus vinaigrette brings a refreshing contrast to the hearty soup.
- Garlic Bread: Buttered and toasted with a hint of garlic, this savory side provides a deliciously rich balance to the soup’s flavors.
- Roasted Veggies: Seasonal roasted vegetables can add extra nutrients and vibrant flavors, making your meal even more wholesome.
- Cheese Toasties: Grilled cheese sandwiches provide gooey goodness that pairs perfectly with the warm soup, making every bite indulgent.
- Herb-Infused Rice: Serve a side of fluffy, herb-infused rice for a delightful textural contrast and to enhance the comforting vibes.
- Wine Pairing: A light white wine, such as Sauvignon Blanc, complements the soup beautifully, enhancing its savory notes.
- Lemon Bars: For dessert, zesty lemon bars offer a sweet, tangy finish, brightening the palate after the comforting soup.
- Chai Latte: Enjoying a warm chai latte alongside brings a cozy, spiced drink option that harmonizes with the meal’s heartiness.
Chicken and Rice Soup Variations
Elevate your cooking experience by personalizing your Chicken and Rice Soup with these delightful twists!
- Rotisserie Chicken: Use pre-shredded rotisserie chicken for a quicker preparation—delicious and time-saving.
- Vegetable Medley: Toss in frozen peas, sweet corn, or fresh spinach for a pop of color and nutrition. These additions brighten up the dish while adding extra vitamins.
- Jasmine Rice: Swap brown rice for aromatic jasmine rice for a lighter texture and floral notes that complement the savory broth.
- Quinoa: Go gluten-free by replacing brown rice with quinoa, adding a nutty flavor and an extra protein punch. Quinoa cooks quickly and absorbs the soup’s flavors beautifully.
- Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for some heat; a spicy twist brings an exciting depth to the comforting soup.
- Herb Infusion: Experiment with fresh herbs like cilantro or parsley to garnish the soup, adding freshness and a lovely aroma that enhances every spoonful.
- Creamy Twist: For a creamier soup, stir in a splash of heavy cream or coconut milk at the end for added richness. This smooth addition transforms the texture and flavor.
- Lemon Zest: Boost the citrus notes by adding lemon zest along with the juice; this extra touch heightens the delicious flavors and provides a delightful aroma.
Chicken and Rice Soup Recipe FAQs
What type of chicken is best for this Chicken and Rice Soup?
I recommend using boneless chicken thighs for their rich flavor and tenderness. If you prefer, chicken breasts can be used, but keep in mind they may lead to a slightly drier texture in the soup. If you’re in a hurry, pre-shredded rotisserie chicken is a fantastic shortcut that still delivers on flavor.
How do I select the best vegetables for my soup?
When choosing vegetables like carrots and celery, look for fresh, vibrant colors. Carrots should be firm with no dark spots or soft spots. Celery should feel crisp; if it’s wilting, it’s best to pass on that one. You can easily substitute any vegetables you have on hand to make the soup truly your own!
How should I store leftover Chicken and Rice Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Ensure the soup is completely cooled before sealing the container. If you want to extend its shelf life, you can freeze the soup for up to 3 months. Just remember to leave space in the container for expansion as the liquid freezes!
Can I freeze Chicken and Rice Soup, and how do I do it?
Absolutely! To freeze, allow the soup to cool completely, then pour it into a freezer-safe container or zip-top bag. Lay the bag flat in the freezer for easy storage. When ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stove, adding extra broth if needed to recapture that perfect texture.
What should I do if the soup is too thick after cooking?
If you find the soup has thickened too much, don’t worry! Simply stir in a bit more low-sodium chicken broth or water until it reaches your desired consistency. This way, you can still enjoy all the comforting flavors without it becoming too dense.
Is this Chicken and Rice Soup suitable for gluten-free diets?
Yes, you can make this soup gluten-free by substituting brown rice with quinoa, which works well and maintains a pleasant texture. Additionally, ensure that your chicken broth is certified gluten-free to keep the entire dish compliant with gluten-free dietary needs.
Chicken and Rice Soup Made Easy in Your Instant Pot
Ingredients
Equipment
Method
- Start by heating olive oil in your Instant Pot on the sauté setting. Add diced onion, carrots, and celery. Sauté for about 4-5 minutes, until the onion becomes translucent and fragrant.
- Now, stir in the brown rice, minced garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more to let those flavors meld beautifully.
- Pour in the low-sodium chicken broth, then gently place your boneless chicken thighs on top. Close the lid, seal the vent, and set the pot to manual/high pressure for 10 minutes.
- After cooking, allow for a natural release for 10 minutes. Then, carefully quick release any remaining pressure to avoid splatter.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, then stir in the fresh lemon juice to brighten up the flavors. Adjust seasoning as needed for taste.