We're at the time of year when it seems like everyone you know has at least one person in their household sick. It coincides with our first snowfall here in my area New Jersey. I couldn't think of a better weeknight to enjoy a chicken soup! This feel better chicken and rice soup is packed with shredded cooked chicken, brown rice, a touch of veggies, and healing turmeric making it an all in one comforting meal.
Ingredients:
- onion, carrots, and celery- the base to all good soups
- minced garlic- you can use the frozen cubes or chopped jarred version for ease.
- yellow curry powder- just a pinch lends for warm and spicy back notes that really kicks the soup up a notch.
- turmeric- long known for it's healing properties, it adds the perfect punch to the soup.
- boneless skinless chicken breast- you can also use pre-shredded chicken if you happen to have that on hand.
- chicken broth- I like to strain my chicken soup and freeze the broth to use in cooking. Store bought works in a pinch!
- short grain brown rice
- parsley and dill- you can use fresh or frozen cubes.
How to make feel better chicken and rice soup:
Add olive oil to a large soup pot over medium-high heat. As soon as the oil is shimmering, add the onion, celery, and carrots. Cook, stirring often, until the onions are turning translucent and begin to soften, about 5 to 7 minutes. Add the garlic, curry powder, turmeric, and a pinch of salt and pepper to taste. Stir constantly for 30 seconds to 1 minute or until very fragrant.
Add in the uncooked chicken and chicken broth. Next, bring the soup to a boil and then stir in the rice. Be sure to press chicken below the liquid. Bring back to a boil then reduce the heat to medium low and cover and simmer for 45 minutes or until rice is pleasantly tender and chicken is fully cooked through. Remove soup from heat. Remove the chicken to a bowl and shred with two forks. Add it back into the soup and add fresh or frozen herbs. Taste for seasoning, ladle into bowls, and enjoy!
Storing and reheating
Store leftover soup in the fridge for 3-5 days or for up to 3 months in the freezer. Add more broth as needed when reheating the soup to reach your desired consistency.
Can I use leftover chicken for feel better chicken and rice soup?
Yes, sure! Simply shred it and add it to the soup at the end of cooking just to rewarm it.
Substitute:
You may substitute Israeli pearl couscous for the rice if you wish! You can use the same amount (1 cup) and add it in at the same time that you would the rice. Adjust the cooking time to 18-23 minutes.
More soup recipes
Hearty Minestrone Soup with Sausage
Feel better chicken and rice soup
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 2 stalks celery thinly sliced
- 2 medium carrots peeled and cut into rounds
- 2 cubes minced garlic
- ½ teaspoon yellow curry powder
- ½ teaspoon ground turmeric
- salt and pepper to taste
- 1 lb boneless skinless chicken breasts
- 6-7 cups chicken broth
- 1 cup short grain brown rice
- 2 teaspoon Fresh chopped parsley or 2 cubes frozen parsley
- 2 teaspoon Fresh chopped dill or 2 cubes frozen dill
Instructions
- Add olive oil to a large soup pot over medium-high heat. Once the oil is shimmering, add the onion, celery, and carrots. Cook, stirring often, until the onions are turning translucent and begin to soften, about 5 to 7 minutes.
- Add the garlic, curry powder, turmeric, and a pinch of salt and pepper to taste. Stir constantly for 30 seconds to 1 minute or until very fragrant. Add in the uncooked chicken and chicken broth.
- Bring soup to a boil and then stir in the rice. Be sure to press chicken below the liquid. Bring back to a boil then reduce the heat to medium low and cover and simmer for 45 minutes or until rice is pleasantly tender and chicken is fully cooked through.
- Remove soup from heat. Remove the chicken to a bowl and shred with two forks. Add it back into the soup and add fresh or frozen herbs. Taste for seasoning, ladle into bowls, and enjoy!
