Why You’ll Love Souper Simple Chicken and Himalayan Red Rice Soup Recipe

I enjoy how quickly this soup comes together while still tasting like something I simmered all afternoon. The vegetables stay vibrant, the rice adds heartiness, and the chicken makes it filling without being heavy. I also appreciate how customizable it is depending on what vegetables or herbs I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 prepared rotisserie chicken
8 cups low-sodium chicken broth
1/2 cup onion
1 cup celery
1 cup carrots
1/2 cup Himalayan Red Rice
2 tablespoons chopped scallion
2 tablespoons finely chopped fresh parsley

Directions

1. I remove the chicken from the bones and chop it into bite-sized pieces, measuring out 4 cups for the soup.

2. I pour the chicken broth into a large stock pot and bring it to a boil.

3. I add the rice and cook it for about 15 minutes; it should still be slightly firm at this stage.

4. I chop the onion and slice the celery and carrots, then add them along with the chicken to the pot.

5. I let everything simmer for another 10–15 minutes until the rice is tender.

6. I sprinkle the soup with parsley and scallion just before serving.

Servings and Timing

Servings: 6–8
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 35–40 minutes

Variations

I sometimes add garlic or a bay leaf for extra depth. When I want more vegetables, I stir in spinach or kale at the end. I also enjoy adding a squeeze of lemon for brightness or a pinch of red pepper flakes for gentle heat. Any long-grain wild-type rice works well if I don’t have Himalayan red rice.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. The rice holds its texture nicely, but if it thickens the soup too much, I add a splash of broth when reheating. This soup also freezes well; I portion it into containers and freeze for up to 3 months.

FAQs

Can I use homemade chicken instead of rotisserie?

Yes, I simmer cooked chicken or leftover roasted chicken with great results.

Why not use white rice?

White rice softens too quickly and turns mushy, so I stick with firmer long-grain varieties.

Can I cook the rice separately?

Yes, cooking it separately gives me more control over texture.

Can I add more vegetables?

Absolutely—mushrooms, corn, peas, or greens work well.

Can I make this soup ahead of time?

Yes, it reheats beautifully and stays flavorful.

What if I don’t have scallions?

I use extra parsley or a bit of chives.

Can I use vegetable broth?

Yes, the flavor will be lighter but still delicious.

How do I keep the chicken tender?

I avoid simmering it too long; it only needs to heat through.

Can I add noodles instead of rice?

Yes, but I cook them separately so they don’t over-soften.

Can I freeze the soup with rice in it?

Yes, this rice holds up better than white rice, but I still thaw gently and reheat slowly.

Conclusion

I love how this Souper Simple Chicken and Himalayan Red Rice Soup gives me warmth, comfort, and satisfying flavor with barely any work. It’s a dependable, cozy meal I turn to whenever I want something wholesome and easy.