Chicken and Rice Soup

Cozy, Budget-Friendly Comfort Bowl

There are some meals that just feel like home, and this chicken and rice soup is one of those for me. It’s the kind of recipe I turn to when the fridge isn’t fully stocked, the day’s been long, and I just need something warm and comforting without a lot of effort.

Living here in Tucson, I’ve learned how to make the most out of what I already have—especially when it comes to leftovers. This soup came together one night when I had some shredded chicken and leftover Mexican rice sitting in the fridge, and I thought, “Let’s see what we can do with this.” And let me tell you… it turned into something we now make again and again.

It’s simple, it’s filling, and it stretches what you have in such a practical way. It reminds me how God provides, even in the small things we already have on hand. Matthew 14:16 says, “You give them something to eat.” Sometimes it’s not about having more—it’s about using what’s already been given in a meaningful way.

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This Chicken and Rice Soup is cozy, hearty, and made with pantry basics and leftovers you probably already have. The rice naturally thickens the broth, creating a comforting, satisfying bowl that feels like a full meal.

Ingredients:

• About 1 lb cooked and shredded chicken

• 1–2 cups leftover Mexican rice

• 1/2–1 cup frozen onions

• 1–2 tsp minced garlic

• 1–2 chicken bouillon cubes

• 4–6 cups water

• 1 can diced tomatoes

• 1/2 tsp cumin

• 1/2 tsp chili powder

• 1/2 tsp paprika

• 1/2 tsp oregano

• Salt and pepper to taste

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How to Make It:

1. In a large soup pot, sauté the frozen onions and minced garlic until fragrant.

2. Add the spices (cumin, chili powder, paprika, and oregano) and let them bloom for a minute to deepen the flavor.

3. Pour in the water, add the chicken bouillon cubes, and stir in the diced tomatoes. Bring to a gentle simmer.

4. Add the cooked shredded chicken and let everything cook together for a few minutes.

5. Stir in the leftover Mexican rice last, allowing it to thicken the soup naturally.

6. Taste and adjust seasoning with salt and pepper as needed.

If the soup gets too thick, just add a splash of water. If it’s too thin, stir in a bit more rice—it’s very forgiving!

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• This is a perfect “use what you have” recipe—don’t stress about exact measurements.

• Leftover rice works best because it helps thicken the soup beautifully.

• Add extra water as it sits—rice will continue to absorb liquid.

• Tastes even better the next day, so don’t be afraid to make extra.

• Great for stretching your grocery budget without sacrificing comfort or flavor.