WHY I LOVE THIS RECIPE?
- The comforting aroma of cinnamon and thyme makes my kitchen feel like a cozy autumn lodge.
- It’s a practical way to turn leftover roasted chicken into something extraordinary.
- The combination of tender rice and chicken in a slightly spicy broth sparks nostalgia.
- Perfect for busy weeknights when I crave something warm and filling, fast.
- Each spoonful offers a depth of flavor that’s surprisingly sophisticated for a humble soup.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to stir the soup? It stuck to the bottom—simply scrape and add a splash of broth.
- DUMPED too much salt into the broth? Rinse the chicken, add more water, and balance with lemon.
- OVER-TORCHED the chicken? Shred it gently to avoid any burnt bits in your soup.
- FORGOT to add the rice early? Simmer a few extra minutes—grain will soften and absorb flavors.
QUICK FIXES THAT SAVE YOUR DAY
- When the broth’s too salty—splash in some extra water and add fresh herbs for brightness.
- Patch blandness by stirring in a spoonful of miso or a dash of soy sauce.
- Shield overcooked rice with a squeeze of lime and a handful of chopped cilantro.
- If veggies aren’t tender—simply extend simmering time until they release aroma and color.
- Drop in a bay leaf if the soup needs a richer, layered scent—let it crackle quietly while simmering.
As the days grow shorter and the air turns crispy, this soup brings a sense of calm and fulfillment. The simple act of ladling it into a bowl makes a chilly evening feel a little more special. It’s a meal that celebrates both practicality and warmth in a season that’s all about transition.
Let this soup be your cozy companion as you settle into autumn’s slower pace. With every bite, you’ll taste the essence of home and the promise of brighter, cooler days ahead.
Chicken and Rice Soup with Cinnamon and Thyme
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
This Hearty Chicken and Rice Fall Soup is more than just a meal; it’s a ritual for cooler evenings. Its layered flavors remind us that comfort can come in many forms—simple, nourishing, and full of heart. As the leaves turn and the nights grow longer, it’s the kind of dish that makes you slow down and savor each spoonful.
Nothing fancy here, just honest ingredients and a touch of seasonal magic. It’s the perfect way to warm up both your kitchen and your spirit, turning everyday ingredients into a story worth sharing over and over again.
