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A Bowl of Cozy Comfort
As the days grow shorter and the air turns crisp, nothing warms the soul like a steaming bowl of soup. Harvest Chicken and Rice Soup brings together the heartiness of tender chicken, wholesome rice, and seasonal vegetables in a savory broth—creating a meal that speaks of home, love, and warmth. This soup is kitchen-tested, family-loved, and perfect for gathering around the table on chilly autumn nights.
What Makes This Soup a Fall Favorite
Balanced & Hearty: Protein from chicken, fiber from veggies, and comforting carbs from rice make it a complete meal.
One-Pot Wonder: Minimal dishes, maximum flavor—perfect for busy weeknights.
Seasonal & Colorful: Bright orange carrots, fresh celery, and herbs bring autumn to your bowl.
Customizable: Move between brown or white rice, mixed veggies, or herbs based on what’s in your pantry.
Comfort Meets Nutrition: Wholesome ingredients that soothe and nourish.
Ingredients You’ll Need
1 tablespoon olive oil or unsalted butter
1 medium onion, diced
3 carrots, peeled and sliced
3 celery stalks, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme (or 2 teaspoons fresh)
2 bay leaves
2 cups cooked shredded chicken (rotisserie or poached)
1 cup uncooked white or brown rice
Salt and freshly ground black pepper, to taste
1 tablespoon freshly squeezed lemon juice (optional, for brightness)
Fresh parsley or chives, chopped for garnish
Step-by-Step Instructions
1. Sauté Aromatics
Heat oil or butter in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened (about 5–7 minutes). Stir in garlic and cook until fragrant.
2. Build the Broth
Pour in chicken broth, then add thyme, bay leaves, and uncooked rice. Bring to a gentle boil.
3. Simmer for Flavor
Reduce heat and simmer until rice is tender—about 20 minutes for white rice, 40 minutes for brown.
4. Stir in Chicken
Add cooked shredded chicken to the pot, simmering just until warmed through.
5. Final Seasoning
Remove bay leaves. Adjust salt and pepper to taste and stir in lemon juice for subtle brightness.
6. Serve and Garnish
Ladle into bowls and sprinkle with fresh parsley or chives. Serve hot with crusty bread or a green salad.
Tips for the Best Results
Rice Choices: Brown rice adds nuttiness and fiber; white rice cooks faster.
Use Leftovers Wisely: Rotisserie or leftover roast chicken works great here.
Adjust Thickness: Use extra broth for thinner soup or simmer longer for a heartier texture.
Herbal Twists: Try sage, rosemary, or basil for variation.
Make-Ahead & Freezer Friendly: Store cooled soup in fridge up to 4 days or freeze for up to 3 months—reheat slowly and stir occasionally.
Nutrition Highlights
Drawing from nutritional data for chicken and rice soups:
Protein & Hydration: Chicken brings about 29 g protein per ¾ cup, helping keep you full and supporting muscle health.
EatingWellVitamins & Electrolytes: This soup is rich in vitamin A from carrots and provides hydration with a balanced sodium range.
freefoodfacts.comFood Struct
Variations to Try
Harvest Wild Rice Plus: Add crunch and fiber by substituting wild or blended rice.
goldnplump.comButternut Squash Twist: Add cubed squash for extra color, sweetness, and nutrition.
chefsbliss.comCreamy Option: Swirl in a splash of cream or coconut milk for a richer finish.
Veggie Boost: Stir in kale or spinach at the end for a nutritional lift and vibrant color.
FAQ
| Question | Answer |
|---|---|
| Can I use leftover rice? | Yes—add it during the last 5 min of warming so it doesn’t turn mushy. |
| Keep rice from getting mushy? | Use brown rice or cook it separately and add before serving. |
| Is it gluten-free? | Yes, naturally—just use GF broth and seasonings. |
| Can I use other proteins? | Absolutely—turkey, chickpeas, or shredded tofu work well. |
Final Thoughts
To me, Harvest Chicken and Rice Soup isn’t just food—it’s autumn comfort in a bowl. Warm, inviting, and filled with wholesome ingredients, it’s ideal for cozy dinners, feeding hungry families, and making memories.
