If you are searching for a cozy, comforting dish that feels like a warm hug on a chilly day, this Chicken and Rice Soup Recipe is just what you need. It masterfully combines tender shredded chicken, vibrant vegetables, and perfectly cooked rice, all simmered in a flavorful broth that dances with subtle herbs and a touch of heat. The beauty of this recipe lies in its simplicity and heartiness, making it a perfect go-to meal for family dinners or when you want to impress guests with something both nourishing and delicious.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing its unique role to create the harmonious balance of flavors and textures that makes this Chicken and Rice Soup Recipe truly special.
- Dried basil, parsley, oregano, thyme, mustard powder, and pepper: A fragrant blend of herbs and spices that infuse the soup with depth and a touch of warmth.
- Butter: Adds richness and helps soften the aromatic vegetables, building the flavor base.
- Small yellow onion, diced: Provides sweetness and subtle sharpness after sautéing.
- Diced carrots and celery: Classic soup vegetables that contribute crunch, color, and sweetness.
- Minced garlic: Offers a savory kick that complements the herbs beautifully.
- Chicken broth: The heart of the soup, delivering savory umami and fullness.
- Soy sauce and hot sauce: Small additions that intensify the flavors with umami and a gentle spicy note.
- Bone-in chicken breast: Keeps the meat tender and juicy while enriching the broth.
- White long grain rice (uncooked): Cooked separately to keep the perfect texture and prevent it from soaking up too much broth.
- Fresh parsley: A final touch of freshness and color to brighten up the dish when serving.
How to Make Chicken and Rice Soup Recipe
Step 1: Preparing the Flavor Base
Start by melting butter in a large soup pot over medium heat. Toss in the diced onions, carrots, and celery, allowing these vegetables to soften and release their natural sweetness over about four minutes. Then stir in the minced garlic, cooking it for another minute to awaken its aromas without burning it. This step crafts the very foundation of your soup’s incredible flavor.
Step 2: Adding Seasonings and Chicken
Next, sprinkle in the dried basil, parsley, oregano, thyme, mustard powder, and pepper along with a splash of soy sauce and hot sauce. These elements bring complexity and a subtle tang that elevates the broth. Place the bone-in chicken breast into the pot, then pour in the chicken broth. This combination will slowly meld as the chicken gently simmers and infuses the soup.
Step 3: Simmering the Chicken
Bring the soup just to a gentle bubble—avoid boiling so the chicken remains tender. Cover partially and let it cook for 15-20 minutes. Afterward, remove the chicken carefully, discard the bones, and shred the meat using two forks. Return the shredded chicken to the pot to keep all that delicious flavor locked in.
Step 4: Cooking the Rice Separately
While the chicken cooks, prepare the rice in a separate saucepan. Bring 1 ½ cups of chicken broth to a boil, add the rice, and cover tightly. Lower the heat to a simmer and cook for 15 minutes. Turn off the heat and allow the rice to sit, covered, for 10 minutes. This method keeps the rice fluffy and prevents it from soaking up too much soup broth, which is essential for the perfect texture when served.
Step 5: Final Seasoning and Serving Prep
Give the soup a taste and season it with salt if needed. When ready to serve, spoon the cooked rice into bowls and ladle the hot chicken soup on top. Garnish with freshly chopped parsley for a burst of color and fresh flavor that instantly lifts the dish.
How to Serve Chicken and Rice Soup Recipe
Garnishes
A sprinkle of fresh parsley is classic, but feel free to add a squeeze of lemon juice to brighten the flavors or a pinch of crushed red pepper flakes for extra zest. These little touches personalize the soup beautifully.
Side Dishes
This hearty soup pairs wonderfully with crusty bread or a simple side salad. A garlic baguette or warm dinner rolls can be perfect for dipping, turning this meal into a delightful feast.
Creative Ways to Present
For a charming presentation, serve the soup in individual bowls with a sprig of parsley placed on top. You can also ladle it into hollowed-out bread bowls for that rustic, cozy vibe. Layer the rice at the bottom for a layered look before pouring the broth and chicken over it.
Make Ahead and Storage
Storing Leftovers
This Chicken and Rice Soup Recipe makes fantastic leftovers. Store the soup and the cooked rice in separate airtight containers in the refrigerator. Keeping them apart preserves the texture of the rice and prevents the soup from becoming too thick.
Freezing
To freeze, allow the soup to cool completely before transferring it into freezer-safe containers. Freeze the shredded chicken soup mixture on its own and the cooked rice separately. This way, you can thaw and reheat without sacrificing quality.
Reheating
When reheating, warm the soup gently on the stove over medium heat, stirring occasionally, until hot. Heat the rice separately, either on the stove or in the microwave, then combine them just before serving to maintain the best texture and flavor.
FAQs
Can I use boneless chicken breasts instead of bone-in?
Yes, you can substitute boneless chicken breasts if you prefer, but using bone-in chicken enriches the broth and helps keep the meat juicy during cooking.
What if I want to use brown rice instead of white rice?
Brown rice can be used; however, it requires a longer cooking time and more liquid. Adjust the cooking time accordingly and follow package instructions for best results.
Is it possible to make this soup vegetarian?
To make a vegetarian version, replace the chicken broth with vegetable broth and omit the chicken. You can add tofu or chickpeas for protein instead.
Can I prepare this soup in a slow cooker?
Yes, begin by sautéing the vegetables on the stove, then transfer everything to the slow cooker with the seasonings, chicken, and broth. Cook on low for 4-6 hours, shredding the chicken before serving and adding cooked rice at the end.
How long does the soup keep in the fridge?
This soup stays fresh for up to 4 days when stored properly in the refrigerator. Keep the rice and soup separate to maintain texture.
Final Thoughts
There is something so wonderfully satisfying about a bowl of homemade Chicken and Rice Soup Recipe, especially when you make it with care and love. This recipe’s ease, vibrant flavors, and comforting qualities make it a winner every time. I can’t wait for you to try it and share it with people you care about—it’s guaranteed to become one of your favorite go-to recipes!
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
A comforting and flavorful Chicken and Rice Soup that features tender shredded chicken simmered in a savory broth with aromatic herbs and vegetables, served over perfectly cooked white rice. The soup is easy to prepare, freezes well, and can be enjoyed as a hearty meal any day of the week.
Ingredients
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
- 2 tablespoons butter
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Condiments
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ½ cups chicken broth (for cooking rice)
Main Ingredients
- 1 ¼ lb bone-in chicken breast
- ¾ cups white long grain rice (uncooked) (or 2 ¼ cups cooked rice)
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Ingredients: Measure out all ingredients beforehand to streamline the cooking process.
- Sauté Vegetables: Melt butter in a large soup pot over medium heat. Add the diced onions, carrots, and celery and sauté for 4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Seasonings and Chicken: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Add soy sauce, hot sauce, the bone-in chicken breasts, and pour in 5 cups of chicken broth.
- Simmer the Soup: Bring the soup to a very gentle bubble and partially cover the pot. Let the chicken cook slowly for 15 to 20 minutes, which prevents the meat from becoming tough.
- Shred the Chicken: Remove the chicken breasts from the pot, discard the bones, and shred the meat using two forks. Return the shredded chicken to the soup.
- Cook the Rice: While the chicken simmers, bring 1 ½ cups chicken broth to a boil in a medium saucepan. Add rice, submerge completely, and return to a boil. Cover tightly, reduce heat to simmer, and cook for 15 minutes. Turn off heat and let the rice sit covered for 10 minutes to finish cooking.
- Season the Soup: Taste and adjust seasoning as needed by adding salt if desired.
- Serve: Spoon the cooked rice into individual bowls and ladle the hot chicken soup over the rice. Garnish with fresh chopped parsley and enjoy.
Notes
- Cooking rice separately prevents it from absorbing too much broth, keeping the soup from becoming thick and allows for better storage of leftovers.
- This soup freezes very well; store the rice and soup separately to maintain texture.
- You can use other rice varieties but adjust liquid and cooking times according to package instructions.
- Use bone-in chicken breasts for richer flavor, but you can substitute boneless if preferred.
