With a mix of seasonal vegetables, chicken, rice and more, this Harvest Chicken and Rice Soup is a comforting Fall recipe that will warm you up from the inside out!
A TASTY FALL SOUP RECIPE
I love soups all year long but when the cooler weather hits, that is when we really rev up our soup making. This Harvest Chicken and Rice Soup has quickly become one of my favorites. It is so colorful and is chock full of vegetables, shredded chicken and rice simmered in broth with seasoning so that you can really taste all the different flavors with every spoonful. You really can't go wrong when you make this recipe. It will send pure comfort to your soul! It is also super easy because everything is made in one pot! If you are wanting the perfect chicken and rice soup - look no further! Make this Harvest Chicken and Rice Soup recipe.
FREQUENTLY ASKED QUESTIONS:
If you would prefer dark meat, you can use boneless skinless chicken thighs in this instead! Chicken thighs are a more affordable substitute as well.
You can use any other smaller potatoes for this recipe. Purple is not necessary. I just used it to bring out a nice color in the soup itself.
Absolutely! You can drain a (15 oz) can of corn and use that instead of an ear of corn. Frozen corn should work also. It can be added right in as it will cook while simmering.
Wild rice is a great substitute for this recipe and really brings out the harvest aspect. My family isn't a fan of wild rice so I just use the regular long grain. However, wild rice goes really well the vegetables and flavors in this soup.
Real lemon juice is a really great ingredient recipe in this. It is not so much for adding lemon flavor but it helps bring out all the flavors of the other ingredients. It's hard to explain but it just brightens and heightens the flavors of the ingredients in the soup. You won't taste it as a separate ingredient. Just make sure you use a real lemon, not the bottled stuff. I suggest you use it, but if you do not want to you do not have to.
Personally we love it with biscuits or rolls. You can dip them in the soup to soak up some of the flavor. Delicious!
Nope! Not for this recipe. The rice will simmer away in the soup and will cook along with the chicken and other vegetables. It's why we use lots of chicken stock.
You've got a couple of options. In this recipe, I am adding in the rice uncooked and I am not cooking this soup for a long period of time. The longer you cook the soup or let it hang out on the stove, the more the rice is going to continue to absorb the liquid.
Or, you can use cooked rice. For example, if you've got some leftover rice from your Chinese take out, it would be great for this. You would need about 2 ½ - 3 cups of cooked rice for this soup. Add it in about the last 5 minutes or so of cooking just so it can get warmed through.
Absolutely! I love creamy soups! Just add about ½ to 1 cup of milk or heavy cream.
If you find you want a much thicker soup, then I would suggest taking about ½ cup of the broth from this soup and adding it to a boil. Whisk in about 1 tablespoon of flour or cornstarch until smooth. Then, add this back into the pot. Turn the heat up to get a gentle boil and you should see it begin to thicken.
Yes, with conditions. Rice tends to get mushy when you freeze or refrigerate chicken and rice soup. So, if you know you want to eat this for a later date, then cook it all up until the point of adding the rice. Then when you are ready to eat, warm the soup up on the stove and then add the rice about 5-10 minutes before serving.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- red pepper
- chicken stock
- purple potatoes
- chicken breast
- white rice
- bay leaves
- lemon juice
HOW TO MAKE HARVEST CHICKEN AND RICE SOUP:
Sauté the onion, carrots, celery and pepper in the butter on medium heat until the onion starts to turn transparent, about 3-5 minutes. Stir in the garlic and continue to sauté until fragrant.
Add in the potatoes, zucchini, corn, chicken, rice and seasonings.
Add in the chicken stock and cover and bring to a boil, reduce to a simmer until chicken is cooked thoroughly (160 degrees), about 20 minutes.
Remove chicken, let rest for several minutes.
Shred chicken and return to the pot.
Squeeze lemon juice over soup to finish.
Serve warm with fresh parsley to garnish.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
HARVEST CHICKEN AND RICE SOUP
- 3 tablespoons salted butter
- 1 medium onion, diced
- 3 carrots, peeled and sliced thin
- 3 stalks of celery, diced
- 1 red pepper, diced
- 2 cloves garlic, chopped
- 64 ounces chicken stock (2) 32 ounce cartons
- 5 small purple potatoes, cut into 1 inch cubes
- 1 zucchini, cut into 1 inch cubes
- 1 ear of corn, cut off the cob
- 2 chicken breasts cut in half
- 1 cup uncooked white rice
- 2 bay leaves
- freshly ground black pepper to taste
- 1 tablespoon freshly squeezed lemon juice, optional
- Sauté the onion, carrots, celery and pepper in the butter on medium heat until the onion starts to turn transparent, about 3-5 minutes. Stir in the garlic and continue to sauté until fragrant.
- Add in the potatoes, zucchini, corn, chicken, rice and seasonings.
- Add in the chicken stock and cover and bring to a boil, reduce to a simmer until chicken is cooked thoroughly (160 degrees), about 20 minutes.
- Remove chicken, let rest for several minutes.
- Shred chicken and return to the pot. Squeeze lemon juice over soup to finish.
- Serve warm with fresh parsley to garnish.
- Wild rice can be used instead of white rice.
- Drained canned corn can be substituted for the fresh corn.
- Any smaller potato will work, you do not have to use purple potatoes.
- Use your favorite fresh vegetables in here to substitute anything you don't like in this soup. Yellow squash is a good substitute for the zucchini. Or just leave out any vegetable you do not want to add. This is a very flexible recipe.