Chicken and Rice Soup Recipe

I absolutely love this Chicken and Rice Soup Recipe because it’s like a warm hug in a bowl. Whether you’re battling a cold or just craving some cozy comfort food, this soup hits the spot every time with its rich, savory broth and tender chicken. I discovered that cooking the rice separately keeps everything perfectly balanced—no soggy rice soaking up all the broth, which means every spoonful stays delicious and fresh.

You’ll find that this Chicken and Rice Soup Recipe is wonderfully flexible too. It’s great for busy weeknights or lazy weekend lunches, and you can easily make it in a crock pot if you want to set it and forget it. Plus, my family goes crazy for how flavorful it is without feeling heavy, so it’s a win-win for everyone at the table.

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Ingredients You’ll Need

Each ingredient plays a specific role in building a layered, comforting flavor. I always grab fresh veggies and quality chicken broth for the best results, and keeping some staple spices on hand makes this soup a breeze to whip up anytime.

• Dried basil: Adds a hint of sweet, aromatic warmth that complements the chicken beautifully.
• Dried parsley: Brightens the flavor with its subtle herbaceous notes.
• Oregano: Offers a slightly peppery bite that deepens the soup’s complexity.
• Thyme: Earthy and subtle, it blends perfectly with the other herbs.
• Mustard powder: A secret weapon that boosts the overall flavor depth without tasting mustardy.
• Black pepper: For just the right touch of mild heat.
• Butter: Used to soften the vegetables and add richness to the soup base.
• Yellow onion: Essential for a sweet, savory foundation.
• Carrots: Bring natural sweetness and color to the soup.
• Celery: Offers a fresh, crisp flavor that balances the richness.
• Garlic: Adds warmth and a comforting aroma.
• Chicken broth: The heart of this soup, lending savory depth and warmth.
• Soy sauce: Just a splash enhances umami flavors subtly.
• Hot sauce: Used sparingly, it rounds out flavors without making the soup spicy.
• Bone-in chicken breast: My go-to for juicy chicken and a rich broth; you can swap with thighs if preferred.
• Fresh parsley: For a fresh, green garnish right before serving.
• White long grain rice: Cooked separately to keep textures perfect.

Variations

I love encouraging you to make this Chicken and Rice Soup Recipe your own! I often switch up the veggies or chicken cuts depending on what I have, and you’ll find that little tweaks can keep this comforting staple feeling fresh.

• Use leftover or rotisserie chicken: It’s a huge time saver—just add the cooked chicken toward the end to blend flavors, and skip the simmering step.
• Substitute rice types: Try brown rice or wild rice, but remember to adjust cooking time and liquid amounts accordingly.
• Make it vegetarian: Swap chicken broth with vegetable broth and use tofu or chickpeas for protein.
• Spice it up: If you like your soup with a kick, add a bit more hot sauce or fresh chili flakes.

How to Make Chicken and Rice Soup Recipe

Step 1: Sauté Your Base Veggies

First, melt the butter in a large soup pot over medium heat. Toss in the diced onions, carrots, and celery, and let them soften up for about 4 minutes. This step builds the flavor foundation, so don’t rush it—soft, fragrant veggies set the stage perfectly. Then add in the minced garlic and cook for another minute, just until fragrant. Garlic can burn fast, so keep your eyes on it!

Step 2: Add Seasonings, Chicken, and Broth

Sprinkle in the dried basil, parsley, oregano, thyme, mustard powder, and pepper. Then pour in the soy sauce and hot sauce—don’t worry, you won’t actually taste those as spicy but they boost the soup’s depth. Nestle your bone-in chicken breast right into the pot and add 5 cups of chicken broth. Bring everything to a gentle simmer (not a full boil—that toughens the chicken!). Cover it partially and let the chicken poach for 15-20 minutes until it’s cooked through.

Step 3: Shred the Chicken and Prepare the Rice

Remove your chicken from the pot and transfer it to a plate. Use two forks to shred the meat—this is one of those tasks I find oddly satisfying. Discard the bones and return the shredded chicken back to the soup pot. While the chicken simmers, start cooking the rice separately so it stays fluffy and doesn’t soak up all your broth.

Step 4: Cook the Rice Separately

Bring 1 ½ cups chicken broth to a boil in a medium saucepan. Add the rice, ensure it’s submerged, then boil again briefly. Cover tightly, reduce the heat to a simmer, and cook for 15 minutes. Turn off the heat and let it sit covered for 10 minutes to allow the rice to finish steaming and loosen up from the bottom. This method yields perfectly tender rice that won’t mush in the soup or left-overs.

Step 5: Final Seasoning and Serving

Give the soup a taste and add salt if you think it needs a bit more punch. Spoon the cooked rice into bowls and ladle the soup on top. If you’re cooking for a crowd without leftovers, you can stir the rice right into the pot before serving, but I prefer to keep them separate to preserve texture. Finish with a sprinkle of fresh parsley for a pop of freshness and color.

How to Serve Chicken and Rice Soup Recipe

Garnishes

I like to finish my bowls with fresh chopped parsley—it adds a lovely brightness and a little green pop that makes the soup feel fresh. Sometimes I’ll sprinkle on a few Ranch Oyster Crackers for crunch and a bit of nostalgic flavor. A dash of freshly cracked black pepper right before serving also amps up the aroma and taste.

Side Dishes

This soup pairs wonderfully with a simple green salad or some crusty bread for sopping up every last drop of broth. When I want to keep it light, I go with a crisp cucumber salad or warm garlic breadsticks to round out the meal.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls which makes it feel extra comforting and fun. Another favorite is layering the rice and soup in clear glass bowls or mugs to show off the beautiful colors—perfect for impressing guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

I always store leftover soup and rice separately in airtight containers. This keeps the rice from soaking up all the broth and turning mushy in the fridge, so both maintain their best textures. Leftover soup lasts about 3 days refrigerated.

Freezing

This soup freezes beautifully! I freeze the broth and shredded chicken in one container and the rice in another. When thawing, it’s best to warm the soup gently on the stove and reheat the rice separately to avoid overcooking.

Reheating

To reheat, warm the soup gently over medium-low heat and stir occasionally to prevent burning. Heat the rice separately in the microwave or on the stove with a splash of water or broth to keep it fluffy before serving.

FAQs

Final Thoughts

This Chicken and Rice Soup Recipe has become one of my go-to comfort foods, especially when I’m craving something simple but satisfying. It’s the kind of soup that feels like it was made with love, even if you whip it up on a busy weeknight. Trust me, once you try cooking the rice separately and layering the flavors with these seasonings, you’ll wonder how you ever made soup any other way. I really hope you enjoy it as much as my family and I do!

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