Chicken and Rice Soup Recipe

Introduction

This comforting chicken and rice soup is packed with tender chicken, fresh vegetables, and flavorful herbs. Cooking the rice separately ensures the broth stays rich and prevents it from becoming too thick. It’s perfect for cozy dinners and makes great leftovers.

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
• 1 ½ cups chicken broth (for rice)
• ¾ cups white long grain rice, uncooked (or 2 ¼ cups cooked rice)

Instructions

1. Step 1: Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery. Cook for about 4 minutes until softened, then add minced garlic and cook for 1 more minute.
2. Step 2: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Add soy sauce, hot sauce, bone-in chicken breast, and 5 cups of chicken broth.
3. Step 3: Bring the soup to a very gentle bubble and partially cover the pot. Simmer gently for 15-20 minutes until the chicken is cooked through. Remove chicken, shred it with two forks, discard bones, and return the shredded chicken to the pot.
4. Step 4: While the chicken cooks, prepare the rice: bring 1 ½ cups chicken broth to a boil in a medium saucepan. Add the uncooked rice, submerge it in the liquid, and bring back to a boil.
5. Step 5: Cover the saucepan tightly, reduce heat to a simmer, and cook for 15 minutes. Turn off heat and let the rice sit, covered, for 10 minutes to finish cooking and release any stuck grains.
6. Step 6: Taste the soup and add salt if needed.
7. Step 7: Serve by spooning rice into bowls and ladling soup over it. Garnish with fresh parsley. For leftovers, keep rice and soup separate to avoid sogginess.

Tips & Variations

• Cooking the rice separately prevents it from soaking up all the broth, keeping the soup light and perfect for storing or freezing.
• Use boneless chicken if preferred, adjusting cooking time accordingly for tenderness.
• Add a squeeze of fresh lemon juice or a handful of spinach for a bright, fresh twist.
• Replace white rice with brown rice or quinoa, but adjust cooking times and liquid ratios according to package instructions.

Storage

Store leftover soup and rice separately in airtight containers in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove and microwave or steam the rice separately before combining to serve. Both soup and rice freeze well when stored separately for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked rice instead of cooking it separately?

Yes, you can add 2 ¼ cups of cooked rice directly to the soup before serving. However, cooking rice separately helps maintain the soup’s broth consistency and improves storage.

What can I substitute for bone-in chicken breast?

Boneless, skinless chicken breasts or thighs work well as substitutes. Adjust cooking time to avoid drying out the meat, simmering gently until fully cooked.

Chicken and Rice Soup Recipe

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★★★★★

4.6 from 88 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A comforting and flavorful Chicken and Rice Soup recipe featuring tender shredded chicken cooked gently in a herb-infused broth, with separate fluffy white rice to keep the texture perfect. Ideal for current and leftover servings, this soup freezes well and combines savory herbs, vegetables, and a hint of heat from hot sauce.

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Ingredients

Scale 1x2x3x

Herbs and Spices

• 1 teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon mustard powder
• ¼ teaspoon pepper

Vegetables and Aromatics

• 1 small yellow onion, diced
• ½ cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced

Liquids and Sauces

• 5 cups chicken broth
• 1 ½ cups chicken broth (for cooking rice)
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce

Proteins and Staples

• 1 ¼ lbs bone-in chicken breast
• 3/4 cup white long grain rice (uncooked) or 2 ¼ cups cooked rice
• 2 tablespoons butter

Garnish

• Fresh parsley, chopped

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Instructions

1. Prep the rice and soup pot: Measure out all ingredients ahead of time to ensure a smooth cooking process.
2. Sauté vegetables: In a large soup pot, melt butter over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
3. Add seasonings and liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, and hot sauce. Then add bone-in chicken breasts and 5 cups chicken broth to the pot.
4. Simmer chicken gently: Bring the soup to a very gentle bubble. Partially cover and let the chicken cook slowly for 15-20 minutes, avoiding boiling to keep chicken tender.
5. Shred chicken: Remove chicken breasts from broth, discard bones, and shred the meat using two forks. Return shredded chicken to the soup pot.
6. Cook the rice separately: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add the uncooked white rice, submerge fully, and return to a boil. Cover tightly and reduce heat to a simmer for 15 minutes. Turn off heat and let rice sit covered for 10 minutes to finish cooking and release any stuck grains.
7. Adjust seasoning: Taste the soup broth and add salt if desired.
8. Serve the soup: Spoon cooked rice into serving bowls and ladle the hot chicken soup on top. Garnish with fresh parsley and enjoy. Alternatively, you may add rice directly to the soup if no leftovers are expected.

Notes

• Cooking rice separately prevents it from absorbing too much broth and keeps the soup from becoming overly thick.
• This soup freezes very well; store rice and soup separately to maintain best texture.
• Other rice varieties can be used but will require adjusting liquid amounts and cooking times per package instructions.
• Using bone-in chicken breast enhances the broth’s flavor and moisture.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken soup, chicken rice soup, homemade chicken soup, chicken and rice, comfort food, easy soup recipe