If you’ve been searching for a heartwarming meal that’s as comforting as a warm hug on a chilly day, this Chicken and Rice Soup Recipe is your next kitchen adventure. It combines tender chicken, fragrant herbs, and perfectly cooked rice in a rich, flavorful broth that feels like homemade love in every spoonful. Whether you’re winding down after a long day or need something soothing to lift your spirits, this recipe brings that cozy magic to your table with ease and flair.
Ingredients You’ll Need
Gathering the right ingredients is the first step to the magic behind this Chicken and Rice Soup Recipe. Each component is simple but essential, contributing layers of flavor, texture, and color that make this soup so irresistible.
- Dried basil (1 teaspoon): Adds an aromatic, slightly sweet herbaceous note that brightens the broth.
- Dried parsley (½ teaspoon): Brings a subtle freshness and depth to the soup’s flavor profile.
- Dried oregano (½ teaspoon): Offers an earthy touch that complements the chicken beautifully.
- Dried thyme (½ teaspoon): Infuses a gentle woodsy aroma, balancing the spices perfectly.
- Mustard powder (½ teaspoon): Introduces a mild tangy warmth that enhances complexity.
- Pepper (¼ teaspoon): Adds a hint of spice to keep things lively without overpowering.
- Butter (2 tablespoons): Creates a silky base for sautéing your veggies and deepening flavor.
- Yellow onion, diced (1 small): Provides sweetness and a savory foundation for the soup.
- Diced carrots (½ cup): Adds natural sweetness and lovely color for visual appeal.
- Celery ribs, diced (2): Contribute a crisp, slightly bitter edge that balances the soup.
- Garlic cloves, minced (3): Packs a punch of savory aroma that makes every bite unforgettable.
- Chicken broth (5 cups + 1 ½ cups): Forms the rich, comforting liquid base that ties all ingredients together.
- Soy sauce (1 teaspoon): Introduces umami depth, enhancing the chicken’s savory flavor.
- Hot sauce (1 teaspoon): Gives a subtle spicy kick to keep your taste buds intrigued.
- Bone-in chicken breast (1 ¼ lb.): The star protein that delivers juicy tenderness and richness to the soup.
- White long grain rice, uncooked (¾ cup): Perfect for absorbing the broth and adding satisfying heartiness.
- Fresh parsley (for garnish): Freshens up the presentation with a pop of green and mild herbal brightness.
How to Make Chicken and Rice Soup Recipe
Step 1: Prepare the Rice
Start by bringing 1 ½ cups of chicken broth to a boil in a medium saucepan. Stir in the uncooked rice, then lower the heat to a gentle simmer. Cover the pot tightly and let the rice cook for 15 minutes. Turning off the heat, keep the rice covered for an additional 10 minutes. This step ensures your rice is perfectly tender and infused with flavor, creating that comforting base your soup needs.
Step 2: Cook the Soup Vegetables
In a large pot over medium heat, melt the butter until silky. Toss in the diced onions, carrots, and celery, and cook them for about 4 minutes until they soften and start to release their natural sweetness. Adding the garlic next, sauté for just another minute, letting its savory aroma fill your kitchen and build the layers of the soup’s flavor.
Step 3: Add Seasonings and Liquids
Sprinkle in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Stir the herbs into the softened veggies to wake up their flavors. Then pour in the chicken broth along with soy sauce and hot sauce. Nestle your bone-in chicken breasts gently into the pot. This mix is where everything starts to come together as the broth deepens with aromas and anticipation.
Step 4: Simmer the Chicken
Bring the soup up to a gentle simmer, partially covering the pot to let some steam escape while cooking the chicken thoroughly and tenderly. After about 15 to 20 minutes, your chicken should be cooked through and wonderfully soft. Carefully remove the chicken, shred it with forks, discarding the bones. Return the shredded meat to the pot, beckoning the soup to become even more substantial.
Step 5: Combine and Serve
Give the broth a taste and add salt if you feel it needs a little extra boost. Divide the cooked rice into bowls, then ladle the hot, fragrant soup right over the top. Finish with a sprinkle of fresh parsley for a burst of color and freshness. Serve this soul-satisfying soup immediately to enjoy the perfect harmony of flavors while everything is warm and inviting.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Don’t underestimate the power of a good garnish! A handful of chopped fresh parsley brightens every bite and adds a lovely green color. If you want a little extra zing, toss on some fresh cracked black pepper or a dash of hot sauce. These small touches elevate the presentation and flavor in ways that make your soup feel restaurant-quality but homemade.
Side Dishes
This soup stands beautifully on its own but pairs wonderfully with crusty bread or warm dinner rolls perfect for dipping. For a more complete meal, consider a crisp green salad with a light vinaigrette to contrast with the richness of the soup. The combination creates a well-rounded meal that’s both filling and fresh.
Creative Ways to Present
Try serving the soup in individual crocks or rustic bread bowls for an extra cozy vibe. For a bit of playful elegance, garnish with a lemon wedge on the side to squeeze in just before eating, adding a delightful brightness. You can also layer the rice in the bowl first and ladle the soup over, letting the rice soak up the broth right at the table—pure comfort food magic!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Chicken and Rice Soup Recipe in airtight containers and refrigerate for up to 3 days. The flavors meld beautifully overnight, making your next meal even tastier. Just be sure to keep the rice and soup together to maintain the perfect texture.
Freezing
This soup freezes well if you want to save some for later. Use a freezer-safe container, leaving a little space at the top for expansion. Keep in mind that rice can sometimes become a bit soft after freezing, so you might want to slightly undercook the rice if freezing is planned.
Reheating
To reheat, warm your soup gently over low heat on the stove, stirring occasionally. This helps maintain the delicate flavors and keeps the chicken tender. If the soup has thickened too much, add a splash of broth or water to loosen it up, ensuring it’s comforting and smooth with every spoonful.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add even more richness and staying power because of their higher fat content. Just be sure to adjust cooking times accordingly, as thighs can take a bit longer to cook through.
Is it possible to make this soup gluten-free?
Yes, just ensure your soy sauce is gluten-free or substitute it with tamari. The rest of the ingredients are naturally gluten-free, making this a great option for anyone with sensitivities.
Can I use brown rice instead of white rice?
You can, but brown rice takes longer to cook and needs more liquid. It’s best to cook the brown rice separately and add it to the soup just before serving to avoid overcooking.
What can I substitute if I don’t have hot sauce?
You can use a pinch of cayenne pepper or chili flakes for heat, or omit it altogether if you prefer a milder soup. The soup’s herbs and mustard powder still deliver plenty of flavor on their own.
Is this soup freezer-friendly if I add cooked rice before freezing?
It’s better to freeze the soup without the cooked rice to maintain texture. Add freshly cooked rice when you reheat the soup for the best experience.
Final Thoughts
I can’t recommend this Chicken and Rice Soup Recipe enough—it’s the kind of dish you’ll find yourself craving again and again. With its comforting broth, tender chicken, and perfectly cooked rice, every spoonful feels like a warm embrace. Whether you’re serving it for family dinner or a cozy solo meal, this recipe is sure to become a beloved staple in your kitchen. Give it a try and experience that homemade comfort your heart and taste buds will thank you for.
Print
Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Rice Soup recipe combines tender shredded chicken, perfectly cooked rice, and a flavorful blend of herbs and spices in a warm, savory broth. The soup is prepared on the stovetop with a simple simmering technique, making it an easy yet satisfying meal for any day.
Ingredients
Soup Ingredients
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 2 tablespoons butter
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ¼ lb. bone-in chicken breast
- fresh parsley for garnish
Rice
- 1 ½ cups chicken broth
- ¾ cups white long grain rice, uncooked
Instructions
- Prepare the rice: In a medium saucepan, add 1 ½ cups of chicken broth and bring it to a boil over medium-high heat. Stir in the uncooked white long grain rice, reduce the heat to low, cover tightly, and let it simmer for 15 minutes.
- Let the rice rest: After simmering, turn off the heat and keep the saucepan covered. Allow the rice to sit undisturbed for 10 minutes so it can absorb the flavors and fully cook through.
- Sauté the vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion, carrots, and celery, cooking for about 4 minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn’t burn but releases its aroma.
- Add seasonings and liquids: Incorporate the dried basil, parsley, oregano, thyme, mustard powder, and pepper into the pot and stir well. Pour in 5 cups of chicken broth along with 1 teaspoon of soy sauce and 1 teaspoon of hot sauce. Place the bone-in chicken breasts into the pot.
- Simmer the soup: Bring the contents of the pot to a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes until the chicken is fully cooked and tender.
- Shred the chicken: Carefully remove the chicken breasts from the pot. Using two forks, shred the meat off the bones, discard the bones, then return the shredded chicken to the soup pot.
- Season and assemble: Taste the broth and add salt as needed. Divide the cooked rice into individual bowls, ladle the hot soup with shredded chicken and vegetables over the rice, garnish with fresh parsley, and serve immediately.
Notes
- Using bone-in chicken breasts adds extra flavor to the soup, but you can substitute boneless if preferred.
- The rice is cooked separately in chicken broth to ensure it is fluffy and well-flavored before adding to the soup bowls.
- Adjust the amount of hot sauce to your taste preferences or omit for a milder flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
