If you crave comfort in a bowl, look no further than Chicken and Rice Soup—a timeless favorite that’s downright soothing, satisfying, and so simple to make from scratch! With tender bites of chicken, fresh veggies, and perfectly fluffy rice swimming in herby, aromatic broth, this classic recipe transforms humble pantry staples into pure joy.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Every spoonful brings you a nostalgic, homemade warmth that soothes the soul and fills you up.
- Meal Prep Friendly: Because the rice cooks separately, both the soup and the rice store beautifully for grab-and-go lunches or make-ahead dinners.
- Easy to Customize: Whether you love more veggies, need a gluten-free option, or crave a spicy kick, it’s super simple to tweak to your heart’s content.
- Straightforward, Wholesome Ingredients: This Chicken and Rice Soup recipe comes together with staple items you likely already have on hand—no fancy shopping required!
Ingredients You’ll Need
What I love most about this Chicken and Rice Soup is how each basic ingredient works its magic—layering flavor, color, and delicious texture in every bowl. Here’s what you’ll want on hand, plus a few tips to make every part shine.
- Dried Basil, Parsley, Oregano, Thyme, Mustard Powder, and Pepper: These dried herbs and spices infuse your broth with bright, aromatic notes and depth—no need for fancy blends!
- Butter: Not only does this add a luxurious richness, but it helps the veggies release their sweetest flavors.
- Yellow Onion, Carrots, Celery: The classic trio forms the savory backbone of your soup, giving natural sweetness, color, and a little crunch.
- Garlic: Just a little minced garlic brings the whole soup to life with warmth and aroma.
- Chicken Broth: A well-flavored broth is essential—use homemade if you have it, or pick a good-quality store-bought version.
- Soy Sauce and Hot Sauce: These two secret pantry heroes add subtle umami and a gentle kick. Even if you’re spice-shy, don’t skip the hot sauce—it’s a gentle nudge, not a wallop!
- Bone-in Chicken Breast: Cooking with the bone adds extra flavor and makes for tender, shredable chicken. You’ll discard the bones after simmering.
- White Long Grain Rice: Gentle and fluffy, white rice soaks up the broth beautifully, but won’t get mushy if cooked separately.
- Fresh Parsley: Sprinkled on just before serving, the parsley adds an irresistible, fresh finishing touch.
Variations
This soup is fabulously flexible, so you can really make it your own depending on what’s in your kitchen. Don’t be afraid to experiment—Chicken and Rice Soup is as forgiving and adaptable as home-cooked food gets!
- Swap in Brown Rice or Wild Rice: For nuttier flavor and more fiber, feel free to use brown rice or wild rice—just adjust cooking time as needed.
- Add More Veggies: Stir in chopped spinach, kale, zucchini, or peas in the last few minutes of simmering to bump up the nutrition and color.
- Use Rotisserie Chicken: Have pre-cooked chicken on hand? Simply shred and add it in at the end, letting it heat through in the broth.
- Make it Creamy: For a richer, silky texture, swirl in a splash of cream or half-and-half just before serving.
How to Make Chicken and Rice Soup
Step 1: Sauté the Aromatics
Start by melting butter in a large soup pot set over medium heat. Add your diced onion, carrots, and celery. Sauté them gently for about 4 minutes, stirring occasionally, until everything softens and smells sweet. Toss in the minced garlic and cook for just one minute more—just enough to coax out its fragrance without browning.
Step 2: Build the Broth & Simmer the Chicken
It’s time to add a whole flurry of flavor: stir in all the dried seasonings, soy sauce, hot sauce, chicken breasts, and chicken broth. Bring the pot to a gentle bubble—not a rolling boil—then partially cover and let the chicken simmer slowly for 15 to 20 minutes. This gentle cooking keeps the chicken moist and tender. Once done, lift out the chicken, shred it with two forks, and discard the bones. Pop that juicy chicken right back into your pot and keep everything warm.
Step 3: Cook the Rice Separately
While the soup is simmering, prepare the rice in a separate saucepan. Pour in 1 ½ cups chicken broth and bring it to a boil, then add your rice. Once boiling, cover tightly, reduce to a gentle simmer, and cook for 15 minutes. Turn off the heat and let it rest, still covered, for another 10 minutes—this steam finish ensures fluffy rice every time. Cooking rice separately keeps your soup brothy and stops it from soaking up too much liquid later.
Step 4: Season and Serve
Give your Chicken and Rice Soup a taste—now is the best time to adjust with pinches of salt or a few extra drops of hot sauce if you crave. To serve, add a scoop of rice to each bowl and ladle your golden soup over top. This way, you keep the rice perfectly tender and the broth abundantly flavorful. Top with a generous sprinkle of fresh parsley and dive right in!
Pro Tips for Making Chicken and Rice Soup
- Gentle Simmer Saves the Day: Always simmer chicken gently—if it boils too hard, the meat can turn rubbery instead of lusciously tender.
- Cook the Rice Separately for Best Texture: This avoids mushiness and gives you perfectly fluffy, distinct grains in every bite.
- Flavor Boost with Soy and Hot Sauce: Don’t skip these! Just a teaspoon of each adds secret depth to the broth without overwhelming spice.
- Batch and Store Smart: Store rice and soup in separate containers if you’re meal prepping, so leftovers stay brothy for days.
How to Serve Chicken and Rice Soup
Garnishes
Fresh chopped parsley is classic, but you can also brighten your bowl with a twist of cracked black pepper, a wedge of lemon, or even a drizzle of good olive oil. For extra coziness, sprinkle a little grated Parmesan or a few finely sliced green onions on top just before serving.
Side Dishes
Pair your Chicken and Rice Soup with a hunk of crusty bread, a simple green salad, or some buttered crackers for the ultimate comfort meal. Homemade biscuits or a grilled cheese sandwich are never out of place alongside a steaming bowl, either!
Creative Ways to Present
Serve this soup in big, cozy mugs for an easy lap dinner, or ladle it into shallow bowls and top each serving with a swirl of herb oil for an elegant touch. For a make-ahead lunch, fill heat-proof jars with rice and soup, then layer in extra veggies for a colorful, portable meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Chicken and Rice Soup (without the rice mixed in) in airtight containers in the refrigerator for up to 4 days. Keep the cooked rice in a separate container—this keeps the texture just right when you reheat.
Freezing
This recipe freezes beautifully! Spoon the soup and rice into separate freezer-friendly containers, leaving a bit of room for expansion, and freeze for up to 3 months. When you’re ready for a cozy meal, thaw overnight in the fridge for the freshest taste.
Reheating
To reheat, gently warm the soup on the stove or microwave until hot and steaming. Add the rice just before serving—if the soup has thickened, simply stir in a bit of extra chicken broth to loosen it back up to your preferred consistency.
FAQs
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Can I use boneless chicken breasts instead of bone-in?
Absolutely! Boneless chicken breasts work just fine—you may want to simmer them a little less (around 12–15 minutes) to avoid overcooking, since the bone adds moisture and flavor but isn’t strictly necessary for delicious results.
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What’s the best type of rice for Chicken and Rice Soup?
Long grain white rice is my go-to for its fluffiness and neutral taste, but you can use brown rice, wild rice, or even a leftover cooked rice—just keep in mind that different varieties may require different cooking times and liquid amounts.
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How do I prevent the rice from getting mushy in the soup?
The secret is cooking the rice separately and adding it to each bowl when serving. This keeps the grains fluffy and stops them from soaking up too much broth or turning mushy.
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Can I make Chicken and Rice Soup in advance?
Absolutely! Prepare the soup and rice up to 3 days ahead. Store them in separate containers, then combine and reheat just before serving for fresh-tasting results.
Final Thoughts
If you’re longing for a bowlful of warmth that’s as nourishing as it is delicious, Chicken and Rice Soup is the answer—especially when you’re sharing with those you love. I hope you’ll give this recipe a try, experiment with your favorite add-ins, and make it a regular in your cozy kitchen rotation!
Print
Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Category: Stovetop
- Method: Stovetop
Description
A comforting and hearty Chicken and Rice Soup recipe that is perfect for chilly days. This soup is packed with tender shredded chicken, aromatic vegetables, flavorful seasonings, and fluffy white rice, all simmered together in a savory broth.
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
Soup
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1/2 cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 1/4 lb. bone-in chicken breast
- Fresh parsley, to garnish
Rice
- 1 1/2 cups chicken broth
- 3/4 cups white long grain rice, uncooked (Or 2 1/4 cups cooked rice)
Instructions
- Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth. Bring the soup to a very gentle bubble and cover partially. Allow the chicken to slowly cook through for about 15-20 minutes. Remove the chicken, shred it, and return it to the soup.
- Cook the Rice: Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Add the rice, bring back to a boil, cover, reduce to a simmer, and cook for 15 minutes. Let it sit for 10 minutes covered. Fluff with a fork.
- Taste the soup and season with salt if desired. Spoon rice into serving bowls and ladle soup on top. Garnish with parsley and serve!
Notes
- The rice is cooked separately to prevent it from soaking up too much broth in the soup.
- This soup freezes well, and rice can be stored separately to maintain texture.
Nutrition
- Serving Size: 1 serving
