What if I don't have smoked paprika?

Regular paprika can substitute, but you'll lose the distinctive smoky depth. Consider adding a few drops of liquid smoke, or simple leaving it out.

How do I prevent the rice from getting mushy?

Use long-grain white rice and avoid overcooking. The rice should be tender but still hold its shape. If reheating leftovers, add fresh liquid to prevent the rice from continuing to absorb all the broth.

Can I use chicken thighs instead?

Yes! Boneless, skinless chicken thighs work well and add even more flavor. They may require an additional 5-10 minutes of cooking time.

Can you make this with brown rice?

Yes! One reader tested this soup with brown rice and it worked with a cook time of 50 minutes: just wait to add the chicken breasts until after the rice has cooked for 20 minutes (to avoid overdone chicken).

Chicken and Rice Soup (Family Favorite!)

Name: Chicken and Rice Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 white onion, diced; 4 medium carrots, peeled and chopped; 4 celery ribs, thinly sliced; 3 garlic cloves, minced; 2 quarts chicken stock; 2 cups water; 2 large boneless skinless chicken breasts (1 1/2 to 2 pounds); 3/4 cup long grain white rice; ½ teaspoon dried oregano; 1 teaspoon garlic powder; 1 ½ teaspoons kosher salt, plus more for serving; Freshly ground black pepper; ½ teaspoon smoked paprika; 1 green onion, minced, for garnish

Chicken and Rice Soup Recipe

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5 from 3 reviews

This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 to 8 1x
Category: Main Dish
Method: Stovetop
Cuisine: Soup
Diet: Gluten Free

Ingredients

Scale

2 tablespoons olive oil
1 white onion, diced
4 medium carrots, peeled and chopped
4 celery ribs, thinly sliced
3 garlic cloves, minced
2 quarts chicken stock
2 cups water
2 large boneless skinless chicken breasts (1 1/2 to 2 pounds)
3/4 cup long grain white rice
½ teaspoon dried oregano
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more for serving
Freshly ground black pepper
½ teaspoon smoked paprika
1 green onion, minced, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6 to 7 minutes. Add the garlic and sauté for 1 minute until fragrant.
Add the chicken stock, water, whole chicken breasts, rice, oregano, garlic powder, and kosher salt. Bring to a boil, then reduce to a simmer. Cover loosely and cook until the chicken is cooked through, 20 to 25 minutes, or until the chicken registers at least 165°F when tested with a food thermometer.
Remove the chicken breasts to a cutting board and let rest for 5 minutes, then shred the chicken using two forks or your fingers to pull it into bite-sized pieces (or use a stand mixer with paddle attachment to shred the chicken.
To finish the soup, stir in the shredded chicken and smoked paprika. Taste and add the up to an additional ½ teaspoon kosher salt and fresh ground black pepper to taste. Turn off the heat and let stand for 5 minutes to allow the flavors to meld.
Serve warm, garnished with green onions. Store leftovers refrigerated for up to 3 days. Note that the rice will continue to absorb liquid as it sits; when reheating, you may need to add additional water or stock and adjust seasonings.

Notes

For meal prep, you can make the soup without the rice, then add cooked rice just before serving. This prevents the rice from becoming overly soft in leftovers.

Brown rice variation: The overall cook time with brown rice is 50 minutes. Use brown basmati rice, and wait to add the chicken breasts until after the rice has cooked for 20 minutes (to avoid tough chicken).

Find it online: https://www.acouplecooks.com/chicken-and-rice-soup-recipe/