If there is one recipe that brings the perfect balance of comfort, flavor, and simplicity, it has to be this Chicken and Rice Soup Recipe. It’s a heartwarming bowl that combines tender shredded chicken, aromatic herbs, and fluffy rice swimming in a savory broth that warms you from the inside out. Whether you’re feeling under the weather or just craving a cozy meal, this soup delivers every time with rich layers of taste and a satisfying texture that feels like a warm hug in a bowl. Let me take you through everything you need to know to create this beloved classic at home!
Ingredients You’ll Need
The magic behind this Chicken and Rice Soup Recipe lies in its simple yet essential ingredients. Each one plays an important role from building that deep, comforting flavor to adding wonderful texture and color that makes the dish as inviting as it tastes.
- Dried basil: Adds earthy, sweet herbal notes that brighten the broth.
- Dried parsley: Brings a mild bitterness that balances the richness.
- Dried oregano: Offers a slightly peppery depth enhancing the overall aroma.
- Dried thyme: Gives a subtle floral, woodsy flavor that complements chicken beautifully.
- Mustard powder: Adds a gentle tang and complexity to the seasoning mix.
- Pepper: Provides a mild heat that wakes up the palate without overpowering.
- Butter: Creates a silky base for sautéing vegetables, adding richness.
- Yellow onion: Offers sweet, savory flavor and soft texture when cooked.
- Carrots: Brighten the soup both visually and with their natural sweetness.
- Celery: Adds a refreshing crunch and aromatic base note.
- Garlic: Infuses the broth with pungent, savory warmth.
- Chicken broth: The heart of the soup providing a flavorful, comforting liquid.
- Soy sauce: Introduces umami depth and a touch of saltiness.
- Hot sauce: Brings a subtle kick to liven up the flavors.
- Bone-in chicken breast: Ensures juicy, tender meat and imparts richness to the soup.
- Fresh parsley: Used as a garnish to add freshness and vibrant green color.
- White long grain rice: Gives body and heartiness to each serving.
How to Make Chicken and Rice Soup Recipe
Step 1: Prepare the Rice
Start by cooking the rice separately to ensure it turns out tender and fluffy without getting mushy in the soup. Simply bring 1 ½ cups of chicken broth to a boil, stir in the rice, then cover and lower the heat to simmer gently for 15 minutes. After turning off the heat, let it rest covered for another 10 minutes so the rice can fully absorb the broth’s flavor.
Step 2: Saute the Vegetables
While the rice cooks, melt butter in a large pot over medium heat. Toss in diced onion, carrots, and celery, cooking them until they soften and their natural sweetness unfolds, about four minutes. Add in the minced garlic last and cook for one more minute to release its fragrant aroma—this forms the flavorful foundation of your soup.
Step 3: Add Seasonings and Liquids
Now, sprinkle in the dried herbs—basil, parsley, oregano, thyme—along with mustard powder and pepper to infuse the base with layers of flavor. Pour in the remaining chicken broth, soy sauce, and a splash of hot sauce for a gentle zing. Then place your bone-in chicken breasts into the pot, ready to soak up all these wonderful tastes.
Step 4: Cook the Chicken
Bring the soup just to a simmer, partially cover the pot, and let it cook gently for 15 to 20 minutes. This ensures the chicken cooks thoroughly and becomes incredibly tender. Remove the chicken carefully, shred the meat with forks, discarding the bones, then return the shredded chicken back to the pot to meld with the broth.
Step 5: Combine and Serve
Give the broth a taste, seasoning with salt if needed. Spoon the fluffy cooked rice into your serving bowls, ladle the steaming soup over top, and finish with a sprinkle of fresh parsley. This layering technique preserves the rice’s texture so each spoonful is perfectly comforting.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Fresh parsley is the classic garnish here, adding a burst of herbal brightness and vibrant color just before serving. You can also try a squeeze of lemon juice for a fresh zing or a dash of cracked black pepper on top to enhance the fragrance and warmth.
Side Dishes
This soup is wonderfully satisfying on its own, but pairing it with a crusty loaf of bread or a simple green salad elevates the meal. Garlic bread or warm dinner rolls are perfect for dipping into the rich broth, while a crisp salad adds a refreshing contrast.
Creative Ways to Present
If you want to impress friends or family, serve the soup in hollowed-out sourdough bread bowls for that rustic charm. Another fun idea is layering the rice and soup in clear glasses or mugs so everyone can admire the beautiful colors. Topping the soup with a dollop of Greek yogurt or shredded cheese adds creamy texture and unique flavor twists.
Make Ahead and Storage
Storing Leftovers
This Chicken and Rice Soup Recipe keeps very well in the fridge for up to 3 to 4 days. Store it in airtight containers to preserve freshness and prevent the rice from drying out.
Freezing
You can freeze leftover soup, but keep the rice separate if possible to avoid it becoming mushy when reheated. Freeze in portioned containers for up to 3 months—just thaw overnight in the fridge before reheating.
Reheating
Reheat gently over low to medium heat on the stove, stirring occasionally. If the soup seems too thick, add a splash of chicken broth or water to loosen it up. Adding the cooked rice just before serving maintains the best texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring extra richness and stay juicy even after simmering. Just adjust the cooking time slightly until they’re tender.
Is it necessary to cook the rice separately?
Cooking rice separately helps control its texture and prevents it from turning mushy in the soup. However, you can add rice directly to the soup if you’re careful with timing and liquid amounts.
Can I make this recipe vegetarian?
Yes! Replace chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth for a delicious vegetarian version.
How spicy is the soup with hot sauce?
The hot sauce adds just a mild kick to enhance the flavors without overwhelming the soup. You can adjust or omit it depending on your spice preference.
What can I substitute for soy sauce?
If you don’t have soy sauce, tamari or coconut aminos work great as gluten-free alternatives and also add that savory umami depth.
Final Thoughts
I truly hope this Chicken and Rice Soup Recipe becomes your go-to comfort meal for whenever you need something cozy, nourishing, and absolutely delicious. Its simple ingredients come together in perfect harmony to create a soup that’s both satisfying and heartwarming. So grab your pot, gather your ingredients, and dive into one of the most rewarding homemade soups you’ll ever enjoy!
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Chicken and Rice Soup Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This comforting Chicken and Rice Soup combines tender shredded chicken, flavorful herbs, and perfectly cooked rice in a warm, savory broth. Enhanced with aromatic vegetables and subtle heat from hot sauce, this soup is a hearty and satisfying meal perfect for nourishing the soul on chilly days.
Ingredients
Spices and Seasonings
- 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
- 5 cups chicken broth
- 1 ½ cups chicken broth (for rice)
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 2 tablespoons butter
Main Ingredients
- 1 ¼ lb. bone-in chicken breast
- ¾ cups white long grain rice, uncooked
- fresh parsley for garnish
Instructions
- Prepare the rice: Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Stir in the white long grain rice, then reduce the heat to low, cover tightly, and simmer for 15 minutes. After cooking, turn off the heat and let it sit, covered, for 10 more minutes to allow the rice to fully absorb the broth and become tender.
- Cook the soup base: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, cooking for about 4 minutes until the vegetables soften. Then add the minced garlic and cook for an additional 1 minute to release its flavor.
- Add seasonings and liquids: Stir in the dried basil, parsley, oregano, thyme, mustard powder, and pepper to the pot. Pour in 5 cups of chicken broth, soy sauce, and hot sauce. Place the bone-in chicken breasts directly into the pot.
- Cook the chicken: Bring the soup to a gentle simmer, partially cover the pot, and cook for 15 to 20 minutes, or until the chicken is fully cooked and tender. Carefully remove the chicken breasts, shred the meat with two forks, discard the bones, and return the shredded chicken to the soup pot.
- Combine and serve: Taste the broth and adjust seasoning with salt if needed. Divide the cooked rice evenly into serving bowls, ladle the hot soup with shredded chicken over the rice, garnish with fresh parsley, and serve immediately.
Notes
- For a spicier soup, increase the amount of hot sauce according to your preference.
- You can substitute white long grain rice with brown rice; just increase simmering time accordingly.
- To save time, use pre-cooked or rotisserie chicken, adding it in the soup near the end instead of cooking raw chicken breast.
- Leftovers store well refrigerated for up to 3 days; reheat gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
