Chicken and Rice Soup Recipe

I absolutely love this Chicken and Rice Soup Recipe because it’s the perfect comfort food that feels like a warm hug in a bowl. Whether you’re cozying up on a chilly night or feeling under the weather, this soup delivers soothing flavors and satisfies your soul. The way the tender chicken mingles with the lightly seasoned broth and fluffy rice is just the kind of home-cooked goodness that can brighten any day.

When I first tried this recipe, I was amazed at how simple ingredients come together into something so flavorful without fuss. You’ll find that cooking the rice separately is a game-changer—it keeps the soup broth perfect and lets you store leftovers easily. Plus, it freezes like a charm, making this recipe ideal for busy weeks when you want a wholesome meal ready to go.

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Ingredients You’ll Need

The ingredients in this Chicken and Rice Soup Recipe work together to create a broth that’s comforting and rich, while the vegetables add sweetness and texture. When choosing your chicken, bone-in adds extra flavor, but I’ve found boneless works just fine when that’s what you have on hand.

• Dried basil: Brings a sweet, aromatic touch that complements the chicken broth.
• Dried parsley, oregano, thyme, mustard powder: These seasonings add depth and warmth, creating a balanced herbal profile.
• Pepper: Just enough to add mild heat and complexity.
• Butter: For sautéing veggies; adds richness.
• Yellow onion: Adds sweetness and depth as it softens.
• Carrots: Provide subtle natural sweetness and a pop of color.
• Celery: Adds a classic, savory base flavor and crunch.
• Garlic: Essential for that comforting, aromatic backbone.
• Chicken broth: The heart of the soup; choose a quality one for best flavor.
• Soy sauce: Adds a savory umami boost without tasting soy-heavy.
• Hot sauce: Just a hint for warmth—doesn’t make the soup spicy.
• Bone-in chicken breast: For juicy meat and flavorful broth; you can swap with thighs or leftover cooked chicken.
• Fresh parsley: Garnishes the soup with fresh color and brightness.
• White long grain rice: Cooked separately to keep its texture and prevent the soup from getting too thick.

Variations

I love tweaking this Chicken and Rice Soup Recipe depending on what I have in my fridge or pantry. It’s flexible and forgiving, so you can definitely make it your own with simple swaps or additions.

• Use chicken thighs instead of breasts: I’ve found thighs keep the chicken extra juicy and give the broth a richer flavor.
• Try wild rice or brown rice: These add heartier texture and nuttiness, just remember to adjust cooking times and liquid amounts accordingly.
• Make it spicy: Add a pinch of cayenne pepper or extra hot sauce if you want a kick;
• Vegetable-packed version: Toss in green beans, kale, or peas near the end of cooking for added nutrition and color.
• Crock Pot Method: Perfect for hands-off cooking—just sauté the veggies first, then slow cook everything on low for 6 hours.

How to Make Chicken and Rice Soup Recipe

Step 1: Sauté Your Veggies

Start by melting butter in a large soup pot over medium heat. Add diced onions, carrots, and celery, and let them soften gently for about 4 minutes. This step really builds the flavor base, so don’t rush it. Then toss in the minced garlic and cook for another minute until fragrant—make sure you don’t let the garlic brown, or it’ll turn bitter.

Step 2: Add Seasonings, Chicken, and Broth

Next, sprinkle in your dried herbs—basil, parsley, oregano, thyme—along with mustard powder and pepper. Then, pour in the soy sauce and hot sauce to gently enhance the flavor. Nestle the bone-in chicken breast into the pot and add 5 cups of chicken broth. Bring everything up to a very gentle simmer; you want tiny bubbles, not a rolling boil. This slow cooking method keeps the chicken tender and the broth clear and flavorful. Cover partially and let it cook for 15-20 minutes until the chicken is fully cooked.

Step 3: Cook the Rice Separately

While the chicken is simmering, pour 1 ½ cups of chicken broth into a medium saucepan and bring it to a boil. Stir in the white rice, making sure it’s fully submerged. Bring back to a boil, then cover tightly and reduce the heat to low. Let it simmer gently for 15 minutes, then turn off the heat and let it sit covered for another 10 minutes. This resting period lets the rice fully absorb any remaining liquid and results in fluffy grains that won’t turn mushy once added to the soup.

Step 4: Shred Chicken and Combine

Remove the chicken breast from the pot and use two forks to shred it into bite-sized pieces. Discard the bones (or save them for stock if you want!). Return the shredded chicken to the simmering soup. Taste your broth and add salt if needed—soy sauce already adds a salty boost but some salt sometimes brings everything together.

Step 5: Serve with Rice and Garnish

Scoop the cooked rice into bowls and ladle the hot chicken and vegetable broth over the top. I like serving it this way because it keeps the rice texture perfect, and you can control how much broth you want. Sprinkle fresh parsley on top for that final fresh pop of color and flavor—and if you’re feeling cheeky, some Ranch Oyster Crackers are a fun crunchy addition!

How to Serve Chicken and Rice Soup Recipe

Garnishes

My go-to garnish is freshly chopped parsley because it adds a lovely pop of green and a light herbaceous note. Sometimes, I add a squeeze of fresh lemon for brightness or a handful of crunchy Ranch Oyster Crackers if I want some texture contrast. A sprinkle of freshly cracked black pepper on top works wonders too!

Side Dishes

I love pairing this chicken and rice soup with a crusty warm baguette or a simple mixed green salad dressed with lemon vinaigrette. For a cozy meal, homemade garlic bread or roasted vegetables round it out nicely without competing with the soup’s delicate flavors.

Creative Ways to Present

If I’m hosting a casual dinner, I like to serve the rice in small ramekins alongside the soup bowls so guests can add as much as they want. For a festive twist, spoon the soup into hollowed-out bread bowls or even mini pumpkin shells—perfect for fall gatherings when you want to impress without extra fuss.

Make Ahead and Storage

Storing Leftovers

I always store the soup and rice separately in airtight containers to keep the rice from soaking up all the broth. This method keeps both components tasting fresh when you reheat them. The soup will last about 3 days in the fridge, so it’s perfect for weekday lunches or dinners.

Freezing

This Chicken and Rice Soup Recipe freezes incredibly well—just package the soup and rice in separate freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge. I like freezing in single or family-size portions to make reheating super convenient.

Reheating

To reheat, gently warm the soup in a pot over low heat to keep the flavors bright and the chicken tender. Warm the rice separately in the microwave or on the stovetop with a splash of water or broth to prevent drying. Then, combine and enjoy as if freshly made.

FAQs

Final Thoughts

This Chicken and Rice Soup Recipe holds a special place in my kitchen because it’s reliable, simple, and endlessly comforting. I love that it feels like a nurturing bowl of home, yet comes together without stress or fuss. If you’re looking for a cozy meal that your family will go crazy for and that you’ll want to make again and again, give this one a try. I promise you, it’s worth every spoonful.

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