How to Incorporate Rice Into Your Favorite Soups

Rice has a remarkable ability to absorb flavors and add heartiness to dishes, so why wouldn’t it be used in soups?

It’s true that the grain typically serves as a side dish, but it can actually elevate a simple soup into a comforting meal.

Namely, rice pairs well with broths, spices, and many other ingredients that typically find themselves in any soup.

Rice in Brothy Soups A warm, brothy base is essential is essential for any serious soup and rice can complement the foundation with texture and substance.

When it comes to picking the right rice variety, focus on the soup’s style. E.g., short-grain rice is a good choice for creamy soups, while long-grain rice or wild rice is preferred for more robust broths.

Here are some rice soup recipes to help you fuel your imagination (and culinary skills besides!).

Chicken and Rice Soup

Ingredients:

1 cup long-grain white rice

1 whole chicken or 4 chicken thighs, bone-in

8 cups chicken broth

1 medium onion

2 carrots, sliced

2 celery stalks

4 cloves garlic

2 teaspoons dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Juice of 1 lemon (optional)

Instructions:

Combine chicken and broth in a pot. Bring to a simmer over medium heat, skimming off any foam that rises to the surface.

Once the chicken is cooked through (ca. 30 minutes), remove it from the pot and let it cool slightly. Shred the meat and discard the skin and bones.

In the same pot, add onion, carrots, and celery. Sauté until the vegetables are tender.

Stir in garlic, thyme, and bay leaf. Cook for another minute until fragrant.

Add the rice and shredded chicken back into the pot. Continue to simmer until the rice is cooked through, 15 minutes.

Season with salt, pepper, and lemon juice (optional). Garnish with fresh parsley before serving.

Rice and Mushroom Creamy Soup

Ingredients:

1 cup arborio rice (or another short-grain rice variety)

1 pound mushrooms, sliced (cremini, shiitake, or button)

1 medium onion

4 cloves garlic

4 cups vegetable broth

2 cups heavy cream (or coconut milk for a dairy-free option)

1 teaspoon dried thyme

1 tablespoon olive oil

Salt and pepper to taste

Fresh chives or parsley for garnish

Instructions:

Heat olive oil in a pot over medium heat. Sauté the onion until translucent; add garlic and cook for another minute.

Add mushrooms. Sauté until they are golden brown and have released their moisture, 10 minutes.

Stir in Arborio rice, allowing it to toast slightly for 2 minutes.

Add vegetable broth gradually, stirring occasionally. Bring the mixture to a simmer and let it cook until the rice is tender, 20 minutes.

Reduce the heat and stir in heavy cream. Season with thyme, salt, and pepper and cook just until heated through.

Serve hot, garnished with fresh chives or parsley.

Vietnamese Pho With Rice

Ingredients:

1 cup jasmine rice

8 cups beef or chicken broth

1 pound beef (sirloin or brisket), thinly sliced

1 onion, halved

1 piece of ginger (2-inch), sliced

2 star anise pods

4 cloves

1 cinnamon stick

Fish sauce, to taste

Fresh basil leaves

Bean sprouts

Lime wedges

Sliced jalapeños (optional)

Instructions:

Combine broth, onion, ginger, star anise, cloves, and cinnamon sticks in a large pot. Bring it to a gentle simmer for ca. 30 minutes.

Remove onion and ginger, and strain the broth. Season with fish sauce to taste.

Cook jasmine rice according to package instructions.

To serve, place a portion of cooked rice in each bowl and ladle hot broth over the top.

Top with thinly sliced beef, which will cook gently in the hot broth, along with fresh basil, bean sprouts, lime wedges, and jalapeños.

Mexican Rice and Bean Soup

Ingredients:

1 cup long-grain rice

1 can (15 oz) black beans, rinsed and drained

4 cups vegetable or chicken broth

1 medium onion

2 cloves garlic

1 red bell pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 can (14 oz) diced tomatoes

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions:

Heat olive oil over medium heat. Add onion and bell pepper. Sauté until softened.

Stir in garlic, cumin, and chili powder. Cook for another minute until fragrant.

Add diced tomatoes, black beans, and broth. Bring the mixture to a simmer.

Stir in the rice and cook until tender, ca. 15-20 minutes.

Season with salt and pepper. Garnish with fresh cilantro and serve with lime wedges.