If you’re looking for a cozy, soul-satisfying meal that feels like a warm hug in a bowl, this Chicken and Rice Soup Recipe is an absolute winner. Combining tender, juicy chicken with fluffy rice and a medley of herbs and veggies, it offers a perfect balance of flavors and textures. Whether you’re nursing a cold, craving comfort food, or simply want an easy but impressive dish, this soup checks all the boxes. Every spoonful delivers rich, savory broth, bright herbs, and that home-cooked comfort that hugs you from the inside out.
Ingredients You’ll Need
This Chicken and Rice Soup Recipe uses straightforward, pantry-friendly ingredients that work together beautifully to create depth and warmth in every bite. Each component adds its own magic—herbs infuse aromatic layers, the chicken lends richness, and the rice provides that hearty, satisfying texture.
- Dried basil: Offers a sweet, slightly peppery aroma that uplifts the broth.
- Dried parsley: Adds fresh, mild herbal notes that brighten the soup.
- Dried oregano: Contributes earthy depth and complements the other herbs.
- Dried thyme: Delivers subtle minty undertones essential for classic soup flavors.
- Mustard powder: A gentle kick that enhances overall complexity.
- Pepper: Gives just the right amount of heat to balance the mildness.
- Butter: Creates a silky base and helps soften the vegetables perfectly.
- Yellow onion, diced: Foundation for sweetness and depth.
- Diced carrots: Add a slight natural sweetness and lovely color.
- Diced celery: Brings a crisp vegetal crunch that balances the softness.
- Minced garlic: Infuses warmth and savory aroma that’s simply irresistible.
- Chicken broth: The heart of the soup, ensuring it’s rich and flavorful.
- Soy sauce: Offers savory umami that rounds out the broth beautifully.
- Hot sauce: Gives a subtle heat that lifts the whole dish.
- Bone-in chicken breast: Adds juiciness and enhances broth richness as it cooks.
- Fresh parsley (for garnish): Provides freshness and a pop of vibrant green color.
- Uncooked white long grain rice: Fluffs up to tender perfection, soaking in all those savory flavors.
How to Make Chicken and Rice Soup Recipe
Step 1: Prepare the Rice
The secret to perfect rice in this soup is to cook it gently with chicken broth, letting it soak up all the savory goodness. Bring 1 ½ cups of chicken broth to a boil, then stir in the rice. Lower the heat, cover tightly, and simmer for 15 minutes without peeking. After turning off the heat, let it rest, covered, for 10 minutes so every grain becomes tender and flavorful.
Step 2: Cook the Vegetables
Next, it’s all about building flavor in a big pot. Melt butter over medium heat, then toss in the diced onions, carrots, and celery. Cook them until they’re tender and just starting to sweeten—about 4 minutes. Then add the minced garlic and stir for another minute; this step releases those fragrant oils that will infuse the entire soup.
Step 3: Add Seasonings and Liquids
Now, sprinkle in the dried herbs—basil, parsley, oregano, and thyme—plus the mustard powder and pepper. Stir these around to toast their flavors lightly. Pour in the bulk of your chicken broth, along with soy sauce and hot sauce for that delicious umami and a subtle heat punch. Place the bone-in chicken breasts right into the pot to cook gently in the flavorful broth.
Step 4: Cook the Chicken
Bring your soup to a gentle simmer, keeping the pot partially covered. Let the chicken breasts cook for 15 to 20 minutes until they’re perfectly tender and cooked through. Then carefully remove the chicken, shred it with two forks, discarding any bones. Return the shredded chicken back into the pot to mingle with the broth and veggies.
Step 5: Combine and Serve
Before serving, check your soup’s seasoning and add salt if you think it needs a boost. Serve the soup piping hot over your perfectly cooked rice, garnished with a sprinkle of fresh parsley. The contrast of the fluffy rice at the bottom with the rich, herby broth and tender chicken on top makes every bite a little celebration.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Fresh parsley is a natural choice to brighten your Chicken and Rice Soup Recipe, providing a burst of color and fresh herbal taste that complements the deep, savory flavors. You can also sprinkle a little cracked black pepper or a tiny drizzle of good olive oil to add elegance and texture.
Side Dishes
This soup pairs wonderfully with simple crusty bread or soft dinner rolls that let you soak up every last bit of that delicious broth. A light, crisp green salad with vinaigrette balances the heartiness of the soup, making for a well-rounded meal any time of year.
Creative Ways to Present
For a fun twist, serve your Chicken and Rice Soup Recipe in bread bowls or hollowed-out mini pumpkins during cooler months. You can also layer the rice at the bottom of clear glass bowls and pour the broth over it tableside, giving your guests a little interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chicken and Rice Soup Recipe in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. The flavors deepen and improve as it sits, making it a great reheatable option.
Freezing
This soup freezes beautifully, but to avoid the rice becoming mushy, you might want to freeze the broth and shredded chicken separately from the rice. When ready to serve, reheat broth and meat thoroughly and stir in freshly cooked rice for best texture.
Reheating
Warm your soup gently over medium-low heat to prevent it from scorching. Stir frequently until heated through, then add fresh herbs and a squeeze of lemon juice if desired to revive those bright, fresh flavors.
FAQs
Can I use boneless chicken breast instead of bone-in?
Yes, boneless chicken works fine, though bone-in adds a bit more richness to the broth. If using boneless, just adjust cooking time slightly as it will cook faster.
Is this Chicken and Rice Soup Recipe suitable for freezing?
Definitely! Just remember rice tends to soften further when frozen, so freezing broth and chicken separately from rice helps maintain the best texture upon reheating.
Can I use brown rice instead of white rice?
You can, but brown rice takes longer to cook and has a chewier texture. Cook it separately and add it to the soup just before serving for best results.
What if I don’t have all the dried herbs listed?
The beauty of this soup is its flexibility. Use whatever herbs you have on hand, such as just thyme and parsley, and it will still be tasty. Fresh herbs can be substituted too, just add them later in cooking.
How spicy is the soup with the hot sauce?
The hot sauce adds just a gentle warmth to balance flavors, not overwhelming heat. You can always adjust the amount to suit your heat preference or omit it entirely.
Final Thoughts
This Chicken and Rice Soup Recipe is truly one of those dishes that feels like a warm embrace after a long day. Its approachable ingredients and straightforward method make it perfect for weeknights, meal prepping, or sharing with loved ones. I hope you dive in and enjoy every comforting spoonful as much as I do!
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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
This comforting Chicken and Rice Soup recipe combines tender shredded chicken, aromatic vegetables, and flavorful herbs in a savory broth, served over perfectly cooked white rice. Ideal for a cozy meal, this soup is easy to prepare in under an hour and yields hearty servings for the whole family.
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
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ½ cups chicken broth (for rice cooking)
Protein
- 1 ¼ lb. bone-in chicken breast
Others
- 2 tablespoons butter
- ¾ cups white long grain rice, uncooked
- Fresh parsley for garnish
Instructions
- Prepare the rice: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Stir in the uncooked white rice, reduce the heat to low, cover tightly, and simmer for 15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes to absorb all the liquid and finish cooking.
- Cook the vegetables: In a large pot, melt the butter over medium heat. Add diced onion, carrots, and celery, cooking for about 4 minutes until they become softened and fragrant. Add minced garlic and cook for another minute to enhance the aromatic base.
- Add seasonings and liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Pour in 5 cups of chicken broth along with soy sauce and hot sauce for flavor. Place the bone-in chicken breasts into the pot.
- Simmer the soup: Bring the mixture to a gentle simmer, partially cover the pot, and cook for 15 to 20 minutes until the chicken breasts are thoroughly cooked and tender.
- Shred the chicken: Carefully remove the chicken breasts from the soup. Using two forks, shred the chicken meat, discarding the bones. Return the shredded chicken back into the pot to combine with the soup.
- Combine and serve: Taste the broth and adjust seasoning with salt if needed. Divide the cooked rice into serving bowls and ladle the hot chicken and vegetable soup over the rice. Garnish each bowl with fresh parsley and serve immediately.
Notes
- For extra depth of flavor, consider using homemade chicken broth.
- You can substitute bone-in chicken breasts with boneless, but cooking time may vary slightly.
- If you prefer a thicker soup, add some of the cooking rice water back into the broth.
- Adjust the hot sauce amount to your preferred spice level.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
