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Easy Chicken and Rice Lunch Soup

Easy Chicken and Rice Lunch Soup

The ultimate comfort food, Easy Chicken and Rice Lunch Soup is a cozy dish packed with tender chicken, hearty rice, and nutritious veggies. This easy weeknight dinner warms you up from the inside out. Make it tonight for a satisfying meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots chopped
  • ½ cup celery chopped
  • ½ teaspoon dried thyme or poultry seasoning
  • 1 leaf bay leaf
  • 64 ounces low sodium chicken stock (2 32-ounce containers)
  • 1 cup water
  • 1 cup long grain white rice
  • 2 cups shredded cooked chicken from a rotisserie chicken

Equipment

  • Soup Pot
  • Thermos

Method
 

  1. In a large soup pot, heat olive oil over medium-high heat. You’ll know it’s ready when it shimmers. This step is crucial as it creates the perfect environment to sauté the veggies.
  2. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir until the veggies are soft, which should take about 5 minutes. Look for the onions to become translucent and fragrant.
  3. Next, pour in the chicken stock and water. Bring the mixture to a boil. The bubbling broth will start to fill your kitchen with enticing aromas!
  4. Once boiling, add the rice and the shredded chicken meat. Stir well to combine everything, ensuring the rice is distributed evenly throughout. This is where the soup starts to become hearty.
  5. Reduce the heat to medium-low and let it cook until the rice is tender, which will take about 25 to 30 minutes. Keep an eye on it; stir occasionally to prevent sticking.
  6. If you want to preheat your thermos, pour boiling water into it while the soup cooks. This step is optional but can help keep your soup hot for lunch!
  7. When the soup is ready, you can heat it again in the microwave or on the stovetop if needed to reach a piping-hot temperature. You want it nice and warm for serving.
  8. Drain the water from the thermos if you preheated it, ensuring it’s empty before filling.
  9. Carefully ladle the very hot soup into the thermos, filling it up. It’s perfect for taking on the go!
  10. Finally, close the thermos container and pack it inside a lunch bag, ready to enjoy later. Nothing beats a hot meal when you’re out and about!

Notes

Here are some helpful tips for making Easy Chicken and Rice Lunch Soup.
  • Storage: The soup can be stored in the refrigerator for up to 3 days in an airtight container. Just reheat it before serving.
  • Freezing: You can freeze the soup for up to 3 months. Just make sure to leave out the rice if you want to avoid mushiness.
  • Pairing: Try serving the soup with a fresh side salad or some crusty bread for a complete meal.
  • Adding Greens: Feel free to add in some fresh spinach or kale during the last few minutes of cooking for added nutrients.
  • Experiment with Spices: Don’t hesitate to experiment with spices like cumin or paprika for an extra flavor kick!
  • Make it Creamy: For a creamier version, stir in a splash of cream or a dollop of sour cream before serving.