This Chicken and Rice Soup is the ultimate comfort food, perfect for chilly days or when you need a hearty and healthy meal. Made with tender shredded chicken, perfectly cooked rice, and a medley of fresh vegetables in a flavorful broth, it’s packed with protein and nutrients. This easy soup recipe is family-friendly, meal-prep friendly, and freezes beautifully. Whether you’re looking for a quick dinner, a warm lunch, or a soothing dish for cold season, this chicken and rice soup is the perfect choice for a comforting and satisfying meal.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder
- ¼ teaspoon black pepper
For the Soup
- 2 tablespoons butter
- 1 small yellow onion (diced)
- ½ cup diced carrots
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (optional, for a subtle kick)
- 1 ¼ lb. bone-in chicken breast (see notes)
- Fresh parsley (to garnish)
For the Rice
- 1 ½ cups chicken broth
- ¾ cups white long-grain rice (uncooked, or 2 ¼ cups cooked rice)
Instructions
Prep Work
- Measure out all ingredients before starting to make the cooking process seamless.
Cook the Soup
- Melt butter in a large soup pot over medium heat. Add the diced onions, carrots, and celery. Sauté for 4 minutes until softened. Add the minced garlic and cook for 1 minute.
- Stir in the dried seasonings, soy sauce, hot sauce, chicken, and chicken broth.
- Bring the soup to a gentle bubble (avoid a rolling boil to keep the chicken tender). Partially cover the pot and cook for 15–20 minutes until the chicken is fully cooked.
- Remove the chicken and shred it using two forks, discarding the bones. Return the shredded chicken to the soup pot.
Cook the Rice
- In a medium saucepan, bring 1 ½ cups of chicken broth to a boil. Add the rice, ensuring it’s submerged in the liquid. Bring to a boil again, then cover tightly and reduce to a simmer.
- Cook for 15 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes to release any grains stuck to the bottom. This yields 2 ¼ cups of rice.
Serve
- Taste the soup and adjust seasoning with salt, if needed.
- To serve, spoon the rice into individual bowls and ladle the soup over it. For leftovers, keep the rice and soup stored separately to prevent the rice from soaking up too much broth. Garnish with fresh parsley and enjoy!
Why You’ll Love This Recipe
- Comforting and Nutritious: A wholesome meal packed with protein, vegetables, and hearty rice.
- Make-Ahead Friendly: Perfect for meal prep and reheats beautifully.
- Customizable: Adjust the seasonings, rice, or vegetables to suit your taste.
Tips
- Cook Rice Separately: To maintain the perfect texture and avoid soggy leftovers, always cook the rice separately.
- Shred the Chicken Easily: Use two forks or a hand mixer to quickly shred the cooked chicken.
- Use Fresh Herbs: Garnish with fresh parsley or cilantro for a burst of flavor and color.
Variations and Substitutions
- Protein: Swap chicken breast with thighs for a richer flavor, or use shredded rotisserie chicken for convenience.
- Grain: Substitute rice with quinoa, farro, or orzo for a different twist.
- Broth: Use vegetable broth for a lighter flavor or bone broth for added nutrients.
- Spice Level: Add more hot sauce or a pinch of cayenne for a spicier kick.
FAQs
Q: Can I freeze this soup?
A: Yes! The soup freezes very well. Store the rice and soup separately to maintain the best texture.
Q: Can I use pre-cooked chicken?
A: Absolutely! Add shredded cooked chicken to the broth after cooking the vegetables, and heat it through.
Q: What other vegetables can I add?
A: Mushrooms, spinach, or peas are great additions for extra nutrition.
Serving
Serve this chicken and rice soup with warm crusty bread, a side salad, or crackers. It’s perfect for cozy evenings or when you need a nourishing pick-me-up.
Suggestions
- Add a squeeze of fresh lemon juice before serving for a bright, tangy finish.
- For a creamier soup, stir in a splash of heavy cream or coconut milk.
- Pair with a hot cup of tea for the ultimate comfort meal.
Chicken and Rice Soup
8
servings10
minutes35
minutesIngredients
Seasonings
1 teaspoon dried basil
½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder
¼ teaspoon black pepper
For the Soup
2 tablespoons butter
1 small yellow onion (diced)
½ cup diced carrots
2 ribs celery (diced)
3 cloves garlic (minced)
5 cups chicken broth
1 teaspoon soy sauce
1 teaspoon hot sauce (optional, for a subtle kick)
1 ¼ lb. bone-in chicken breast (see notes)
Fresh parsley (to garnish)
For the Rice
1 ½ cups chicken broth
¾ cups white long-grain rice (uncooked, or 2 ¼ cups cooked rice)
Directions
- Prep Work
- Measure out all ingredients before starting to make the cooking process seamless.
- Cook the Soup
- Melt butter in a large soup pot over medium heat. Add the diced onions, carrots, and celery. Sauté for 4 minutes until softened. Add the minced garlic and cook for 1 minute.
- Stir in the dried seasonings, soy sauce, hot sauce, chicken, and chicken broth.
- Bring the soup to a gentle bubble (avoid a rolling boil to keep the chicken tender). Partially cover the pot and cook for 15–20 minutes until the chicken is fully cooked.
- Remove the chicken and shred it using two forks, discarding the bones. Return the shredded chicken to the soup pot.
- Cook the Rice
- In a medium saucepan, bring 1 ½ cups of chicken broth to a boil. Add the rice, ensuring it’s submerged in the liquid. Bring to a boil again, then cover tightly and reduce to a simmer.
- Cook for 15 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes to release any grains stuck to the bottom. This yields 2 ¼ cups of rice.
- Serve
- Taste the soup and adjust seasoning with salt, if needed.
- To serve, spoon the rice into individual bowls and ladle the soup over it. For leftovers, keep the rice and soup stored separately to prevent the rice from soaking up too much broth. Garnish with fresh parsley and enjoy!
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