Chicken and Rice Soup Recipe
Cozy up with this heartwarming Chicken and Rice Soup
That’s the ultimate comfort meal for busy nights.
With juicy chicken, tender rice, and a rich blend of savory spices, this soup feels like a warm hug in a bowl.
Whether you’re craving something satisfying for dinner or need leftovers for the week, this easy-to-make recipe delivers big flavor with minimal effort.
Perfect for any night, it’s the cozy meal your kitchen’s been missing!
For Chicken and Rice Soup
- Chicken – Bone-in chicken breast or thighs will provide the best flavor to the broth. You can use boneless chicken if preferred.
- Butter – For sautéing the vegetables and adding richness to the soup.
- Onion – A small yellow onion, diced, for a savory base.
- Carrots – Diced carrots for a slight sweetness and texture.
- Celery – Adds freshness and crunch to the soup.
- Garlic – Fresh garlic, minced, for a flavorful kick.
- Chicken Broth – The base of the soup. Use low-sodium broth if preferred.
- Soy Sauce – Enhances the soup’s umami flavor.
- Hot Sauce – Adds a subtle layer of heat (Frank’s hot sauce works great).
- Fresh Parsley – For garnish and a burst of color.
For Rice
- Chicken Broth – To cook the rice and add extra flavor.
- White Long Grain Rice – Uncooked white rice is used to keep the texture of the soup balanced. Alternatively, cooked rice can be added directly to the soup.
Chicken and Rice Soup Recipe
Craving a bowl of warmth and comfort? This Chicken and Rice Soup is the perfect dish to satisfy your hunger and soul.
Print
Pin
Servings: 8 cups
Calories: 121kcal
Ingredients
Seasonings:
- 1 tsp dried basil
- ½ tsp each: dried parsley, oregano, thyme, mustard powder
- ¼ tsp pepper
Soup:
- 2 tbsp butter
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 tsp soy sauce
- 1 tsp ]hot sauce
- 1 ¼ lbs bone-in chicken breast (or chicken thighs)
- Fresh parsley for garnish
Rice:
- 1 ½ cups chicken broth
- ¾ cup white long-grain rice (uncooked) or 2 ¼ cups cooked rice
Instructions
Prepare the Soup:
-
In a large soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 4 minutes until softened. Add garlic and cook for another 1 minute.
-
Stir in the seasonings (basil, parsley, oregano, thyme, mustard powder, pepper), soy sauce, hot sauce, chicken, and chicken broth.
-
Bring the soup to a gentle simmer (avoid boiling to keep the chicken tender) and cover partially. Let it cook for about 15-20 minutes until the chicken is fully cooked. Remove the chicken, shred it with two forks, and discard the bones. Return the shredded chicken to the pot.
Cook the Rice:
-
In a separate medium saucepan, bring 1 ½ cups of chicken broth to a boil. Add the rice, submerge it in the liquid, and bring back to a boil.
-
Cover tightly, reduce the heat to a simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
-
The rice will yield about 2 ¼ cups. If you’re using pre-cooked rice, add it directly to the soup instead of cooking separately.
Assemble and Serve:
-
Taste the soup and add salt if needed.
-
Spoon the rice into bowls and ladle the soup on top. If you prefer, you can add the rice directly to the soup pot.
-
Garnish with fresh parsley and serve hot.
Notes
- Chicken: Bone-in chicken breast or thighs work best for adding flavor to the broth. Boneless chicken can also be used.
- Slow Cooker Method: For a hands-off approach, cook the soup in a slow cooker on low for 6 hours. Shred the chicken at the end and stir it back in.
- Storage: Store soup and rice separately in airtight containers. The soup lasts in the fridge for up to 3 days and can be frozen for up to 3 months. Rice also freezes well on its own.
Nutrition
Calories: 121kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Cholesterol: 17mg | Sodium: 803mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
Save
- Can I use rotisserie chicken instead of raw chicken?
Yes, absolutely! If you have leftover rotisserie chicken, it’s a huge time-saver. Simply shred about 2 cups of cooked chicken and add it to the soup after simmering the vegetables and broth.
- Is it necessary to cook the rice separately from the soup?
Cooking the rice separately helps prevent it from absorbing too much broth, keeping the soup from becoming too thick. Plus, it allows you to store the soup and rice separately if you have leftovers.
- Can I use frozen vegetables instead of fresh ones?
Yes, frozen vegetables can easily be swapped in for fresh ones. They’re already chopped and ready to go, just throw them in and adjust cooking time accordingly.
- How can I make the soup spicier without altering the recipe too much?
If you like it spicy, simply add more hot sauce, a pinch of cayenne pepper, or some chopped fresh chili. Start small, taste as you go, and adjust the heat to your liking!
- Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables first and then add everything to the slow cooker. Cook on low for 6 hours or high for 4 hours, then shred the chicken and return it to the soup. Don’t forget to cook the rice separately on the stovetop!
