chicken and rice soup recipe

Chicken and rice soup is a staple in my kitchen, but this version is about the little extras that make it sing. I love adding a splash of citrus and a dash of sesame oil—simple touches that lift the dish from everyday to something special. It’s the kind of soup that feels familiar yet invigorating, perfect for those days when you need comfort and a little brightness.

Why This Soup Keeps Calling Me Back

It’s simple, comforting, and versatile. The citrus and sesame add a surprising brightness that lifts the usual chicken and rice. It’s quick enough for a weeknight but rich enough for weekend leftovers. Plus, it’s the kind of dish you can tweak endlessly—more lemon, less rice, extra veggies—making every bowl a little different.

Breaking Down the Staples

• Chicken broth:: The backbone of the soup—rich, savory, and essential. Use homemade or store-bought, but go for low sodium so you control the salt.
• Cooked chicken:: Shredded rotisserie or boiled chicken adds heartiness. If using leftovers, it’s even easier.
• Rice:: Short or medium grain works best—creamy when cooked and tender in the broth. Substitute with cauliflower rice for a low-carb version.
• Lemon:: Brightens everything with its sharp, zesty aroma. Skip if you prefer a milder, more subdued flavor.
• Sesame oil:: Nutty, toasted, adds a final layer of flavor. Use sparingly to avoid overpowering the broth.
• Vegetables:: Carrots and celery—crisp, sweet, and aromatic—provide texture and depth.
• Scallions:: Fresh, crisp, and mildly pungent, sprinkle on top for a burst of freshness.

Tools of the Trade for a Flawless Soup

• Large heavy-bottomed pot: To evenly simmer the broth and cook rice without scorching.
• Sharp knife: For chopping vegetables and shredding chicken.
• Cutting board: Provides a stable surface for prep.
• Ladle: For serving and tasting.
• Measuring spoons and cups: To measure seasonings and liquids accurately.

How to Make It: Step-by-Step for a Bright, Comforting Soup

Step 1: Gather your ingredients and tools before starting, so everything’s within reach.

Step 2: In a large pot, sauté diced onions and garlic in a splash of oil until fragrant and translucent, about 5 minutes.

Step 3: Add chopped carrots and celery, cook until they soften slightly, about 4 minutes.

Step 4: Pour in chicken broth and bring to a gentle simmer, about 10 minutes.

Step 5: Stir in shredded cooked chicken and rice, let it simmer until everything is heated through and rice is tender, about 15 minutes.

Step 6: Taste and adjust seasoning with salt, pepper, and a squeeze of lemon for brightness.

Step 7: Finish with a drizzle of sesame oil and a sprinkle of chopped scallions for a fresh, nutty aroma.

Cooking Checks to Keep You on Track

• Soup should be steaming hot but not boiling vigorously when adding rice, to avoid sticking.
• Rice should be tender but not mushy. Test by tasting after 15 minutes.
• The lemon juice should brighten the broth without overpowering, so add gradually.
• Sesame oil should shimmer and smell toasted but not burned. Watch your heat.

Common Mistakes and How to Fix Them

• Overcooked rice in the soup.? Add rice too early → Add rice later in the simmer to prevent overcooking and mushiness.
• Lemon making the broth too tart.? Pour in too much lemon → Add lemon in stages, tasting to avoid overpowering the broth.
• Sesame oil burning and turning bitter.? Burned sesame oil → Add sesame oil at the end, just before serving, over low heat.
• Weak, bland broth.? Not simmering enough → Let the broth simmer gently to develop flavor.

This chicken and rice soup isn’t just a quick fix; it’s a bowl of nostalgia with a bit of zest. The citrus cuts through the richness, while sesame oil adds a toasted depth that keeps me coming back. It’s a meal that feels like a warm hug but with a little twist to keep things lively. I love how adaptable it is—throw in leftover veggies or herbs—whatever makes it feel like yours.