Chicken and Rice Soup with Cinnamon and Thyme combines shredded chicken, rice, carrots, celery, and herbs simmered in a flavorful broth. A touch of cinnamon adds a unique depth of flavor to this simple homemade soup, making it a great option for cooler days.
This easy soup uses simple ingredients and comes together in one pot. The combination of tender chicken, vegetables, and rice makes it a satisfying meal for lunch or dinner.
Why This Recipe Works So Well
- One-Pot Recipe: Everything cooks together in one pot, making preparation and cleanup simple.
- Uses Cooked Chicken: Rotisserie chicken or leftovers make this recipe quick and convenient.
- Balanced Ingredients: Chicken, rice, and vegetables create a filling and complete meal.
- Unique Flavor: Cinnamon and thyme add a subtle warmth without overpowering the soup.
- Easy to Customize: Add extra vegetables or adjust the seasonings based on your preference.
- Great for Leftovers: The soup reheats well and can be enjoyed the next day.
Ingredient Notes & Helpful Substitutions
- Cooked Chicken: Rotisserie chicken works well, but leftover roasted or boiled chicken can also be used.
- Rice: Jasmine or basmati rice adds a nice texture, but regular white rice can also be used.
- Chicken Broth: Use low-sodium broth to control the salt level.
- Cinnamon: A small amount adds depth and warmth to the broth without making the soup sweet.
- Thyme: Fresh thyme can replace dried thyme if available.
- Vegetables: Carrots and celery add flavor, but you can include peas, spinach, or other vegetables.
Chef’s Tip: If you plan to store leftovers, keep in mind that rice continues absorbing liquid. Add extra broth when reheating to bring back the soup consistency.
Chicken and Rice Soup with Cinnamon and Thyme
This hearty soup combines tender shredded chicken and fluffy rice simmered in a lightly spicy broth infused with cinnamon and thyme. It features a comforting, slightly thickened texture with colorful vegetables and aromatic herbs, resulting in a warm and filling dish perfect for chilly evenings.
Equipment
- Large pot or Dutch oven
- Sharp Knife
- Cutting Board
- Measuring spoons
- Wooden Spoon or Spatula
Ingredients
- 2 cups cooked shredded chicken leftovers or rotisserie chicken works well
- 1 cup uncooked rice preferably white jasmine or basmati
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1 cup chopped carrots about 2 medium carrots
- 1 stalk celery chopped
- to taste Salt and pepper
Instructions
- Heat a large pot over medium heat and add the olive oil. Once shimmering, sauté the chopped onion and celery until translucent and fragrant, about 5 minutes.
- Add the minced garlic and cook for another minute until it releases its aroma and turns slightly golden.
- Pour in the chicken broth and bring the mixture to a gentle boil, then stir in the chopped carrots, cinnamon, and thyme.
- Stir in the uncooked rice, reduce the heat to low, and cover the pot. Let it simmer for about 15 minutes, or until the rice is tender and the broth is slightly thickened.
- Uncover the pot and add the cooked shredded chicken to the soup. Stir well to distribute everything evenly.
- Continue to cook for another 5 minutes, allowing the flavors to meld and the chicken to heat through. Taste and season with salt and pepper as needed.
- Turn off the heat and let the soup sit for a minute before ladling into bowls. The final dish should be piping hot, with tender rice, flavorful broth, and shredded chicken visible throughout.
Notes
For extra depth, garnish with fresh herbs or a squeeze of lemon before serving.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42 g |
| Protein | 25 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 620 mg |
Cooking Tips for Better Results
- Use Cooked Chicken: Adding cooked chicken near the end keeps it tender and prevents overcooking.
- Rinse Rice Before Cooking: Washing rice can help remove excess starch and prevent the soup from becoming too thick.
- Adjust Broth Amount: Add more broth if the rice absorbs too much liquid.
- Cook Vegetables First: Sautéing onions and celery builds more flavor in the base.
- Taste Before Serving: Adjust salt after the chicken and broth are added.
- Rest Before Eating: Letting the soup sit briefly helps the flavors combine.
Creative Ways to Use Leftover Soup
- Add Fresh Greens: Stir in spinach or kale while reheating.
- Make It Creamy: Add a splash of cream or coconut milk for a richer version.
- Turn It Into a Stew: Simmer longer to create a thicker consistency.
- Add More Vegetables: Include peas, corn, or mushrooms.
- Serve With Bread: Pair with toasted bread or dinner rolls.
- Use Extra Chicken: Add more shredded chicken for a protein-packed meal.
More Fall Soup Recipes To Try
- Roasted Pumpkin Soup
- Slow Cooker Tortellini Soup
- Roasted Butternut Squash Soup
- Butternut Squash and Ginger Soup
- Roasted Fennel and Pumpkin Autumn Soup
Storage Guide
| Method | Storage Time | Instructions |
|---|---|---|
| Refrigerator Storage | Up to 4 days | Store cooled soup in an airtight container. |
| Freezer Storage | Up to 3 months | Freeze soup in freezer-safe containers, leaving space for expansion. |
| Reheating | As needed | Warm gently on the stove and add broth if needed. |
| Meal Prep | Up to 3 days ahead | Prepare soup in advance and portion into containers. |
| Freshness Tip | Before Serving | Add extra broth after reheating because rice absorbs liquid over time. |
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes. Brown rice works, but it will need a longer cooking time. - Can I make this soup with raw chicken?
Yes. Cook the chicken in the broth first, then shred it before continuing with the recipe. - Does cinnamon make the soup sweet?
No. A small amount of cinnamon adds warmth and depth without making the soup sweet. - Can I make this soup gluten-free?
Yes. This recipe is naturally gluten-free when using gluten-free broth. - How can I make the soup thicker?
Let it simmer uncovered for a few extra minutes or add more cooked rice. - Why did my rice absorb all the broth?
Rice continues absorbing liquid as it sits. Add extra broth when reheating to adjust the consistency.
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The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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