Chicken rice soup is a wholesome and cozy comfort food perfect for rainy days, sick days, or anytime you need an easy, healthy, and delicious weeknight dinner for your family. Filled with onions, carrots, and celery, customize this yummy soup with different veggies like cauliflower, kale, and leeks, fun garnishes (like cheese!), or by adding whatever leftover scraps are wasting away in your refrigerator. If your family loves chicken noodle soup, they will devour this delicious chicken and rice soup, guaranteed.
Add the chicken to a pot of cold water. Bring to a boil then reduce the heat to low and simmer.
Sauté the onions, celery, and carrots, and add the aromatics. Once softened, add the aromatics and seasonings like garlic, dried herbs, salt, black pepper, and bay leaves.
Remove the chicken pieces and set them aside to cool. Carefully strain the leftover chicken broth into the same pot as the vegetables and bring to a low boil. Shred the chicken.
Once boiling, add the rice. Return to a boil before reducing to a simmer. Cook for approximately 30 minutes before adding the shredded chicken to the pot. Cook for an additional 5-10 minutes.
Season to taste and serve garnished with fresh herbs or shredded cheese, if desired.