Use shredded rotisserie chicken for a quicker version; add it in the last 5 minutes of cooking to heat through without drying out., To avoid mushy rice, cook rice separately and add it to the soup just before serving., Substitute brown or wild rice for a nuttier flavor and chewier texture; cook longer or prepare separately., Swap rice with tiny pasta shapes such as orzo or shells to keep broth soupy; cook separately., Use whole milk for a lighter soup or heavy cream for extra richness. Coconut milk can be used for a dairy-free alternative but will alter the flavor., For gluten-free thickening, substitute all-purpose flour with cornstarch slurry or gluten-free flour blend., Add frozen peas, corn, mushrooms, or fresh baby spinach to vary vegetables., Change herbs by substituting thyme and rosemary with sage or tarragon., Simmer a Parmesan rind in the broth for extra umami, removing before serving., Store leftovers in an airtight container in the refrigerator for up to 4 days., For freezing, leave out dairy and rice; freeze the broth and chicken base separately up to 2 months, then add fresh rice and dairy upon reheating.