Chicken and Rice Soup Recipe

I just finished a bowl of this Chicken and Rice Soup, and it’s the definition of comfort in a bowl.

The broth is so flavorful, the chicken is perfectly tender, and the mix of vegetables and rice is just right.

It’s one of those simple, heartwarming meals that I find myself making again and again.

This recipe is straightforward and always delivers that cozy, homemade taste we all crave. It’s a classic for a reason, and I’m excited to share how I make it.

Ingredients for the Perfect Soup

Here are the simple yet essential ingredients you’ll need to create this comforting soup. Each one plays a role in building a rich, layered flavor that makes the dish truly special.

Seasonings

• 1 tsp dried basil – This adds a sweet, peppery note that complements the chicken.
• ½ tsp dried parsley – For a hint of fresh, clean flavor.
• ½ tsp dried oregano – Provides a robust, slightly earthy taste.
• ½ tsp dried thyme – Adds a subtle, minty-lemon flavor that brightens the broth.
• ½ tsp mustard powder – A secret weapon that adds a tangy depth without being spicy.
• ¼ tsp black pepper – For a mild kick of heat.

Soup

• 2 tbsp butter – Used for sautéing the vegetables to build a rich flavor base.
• 1 small yellow onion, diced – Provides a sweet and aromatic foundation.
• ½ cup diced carrots – Adds a touch of sweetness and vibrant color.
• 2 ribs celery, diced – Offers a savory, slightly peppery flavor and a nice crunch.
• 3 cloves garlic, minced – A must-have for its pungent, aromatic quality.
• 5 cups chicken broth – Use a good quality broth, as it’s the heart of the soup.
• 1 tsp soy sauce – Another flavor enhancer that adds umami without tasting like soy sauce.
• 1 tsp hot sauce – Don’t worry, it won’t make the soup spicy; it just deepens the overall flavor.
• 1 ¼ lb bone-in chicken breast – Cooking chicken on the bone adds immense flavor to the broth.
• Fresh parsley, to garnish – A final touch for freshness and visual appeal.

Rice

• 1 ½ cups chicken broth – Cooking the rice in broth instead of water infuses it with extra flavor.
• ¾ cup long-grain white rice, uncooked – This type of rice holds its shape well in soup.

Note: This recipe makes approximately 8 cups, serving several people.

Variations and Add-Ins

While this classic recipe is fantastic on its own, you can easily customize it to suit your tastes or dietary needs.

• Different Grains: If you’re not a fan of white rice, feel free to substitute it with brown rice, wild rice, or even quinoa or orzo. Just be sure to adjust the cooking liquid and time according to the package directions for your chosen grain.
• Add More Veggies: Feel free to toss in other vegetables you have on hand. Mushrooms, peas, corn, or green beans would all be delicious additions. Add heartier vegetables with the onions and carrots, and quicker-cooking ones toward the end.
• A Touch of Green: Stir in a few handfuls of fresh spinach or kale during the last few minutes of cooking for an extra boost of nutrients and color. The greens will wilt down perfectly in the hot broth.
• Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes with the other seasonings or a few extra dashes of your favorite hot sauce. A finely diced jalapeño sautéed with the onions can also add a pleasant kick.

Cooking Time

This recipe comes together fairly quickly, making it a great option for a weeknight dinner.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Equipment You Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

• Large Soup Pot or Dutch Oven: This is for building the soup, from sautéing the vegetables to simmering the broth.
• Medium Saucepan: You’ll use this to cook the rice separately, which keeps it from getting mushy.
• Measuring Spoons and Cups: For accurately measuring your seasonings, broth, and rice.
• Cutting Board and Knife: Essential for dicing the onion, carrots, and celery.
• Two Forks: These are perfect for shredding the cooked chicken easily.

How to Make Chicken and Rice Soup?

Making this soup is a simple and rewarding process. Following these steps will ensure a delicious and comforting meal every time.

Sauté the Vegetables

Start by melting the butter in your large soup pot over medium heat. Add the diced onion, carrots, and celery. Let them cook for about 4 minutes until they begin to soften and become fragrant. Then, add the minced garlic and cook for one more minute until you can smell its aroma.

Build the Broth

Now it’s time to build the soup’s flavorful base. Add all your seasonings—basil, parsley, oregano, thyme, mustard powder, and pepper—along with the soy sauce and hot sauce. Stir everything together, then place the chicken breast in the pot and pour in the 5 cups of chicken broth.

Simmer and Shred

Bring the soup to a very gentle simmer, then partially cover the pot. Let the chicken cook slowly for about 15-20 minutes. Boiling it rapidly can make the chicken tough, so a slow, gentle cook is key. Once cooked through, remove the chicken from the pot and use two forks to shred the meat, discarding the bones. Return the shredded chicken to the soup.

Cook the Rice

While the chicken is simmering, you can cook the rice. In a separate saucepan, bring the 1 ½ cups of chicken broth to a boil. Add the rice, stir to submerge it, and bring it back to a boil. Cover the pot tightly, reduce the heat to a simmer, and cook for 15 minutes. Once done, turn off the heat and let the rice sit, covered, for 10 more minutes to steam.

Additional Tips for Making This Recipe Better

Over the years, I’ve picked up a few tricks that take this simple soup from good to great.

• Cook the rice separately. I can’t stress this enough. Cooking the rice in the main soup pot causes it to absorb too much broth, leaving you with a thick, porridge-like consistency, especially with leftovers. Cooking it on the side allows you to control the soup’s texture and makes storage much easier.
• Use bone-in chicken. I find that using a bone-in chicken breast or even chicken thighs adds so much more flavor to the broth. The bones release collagen and other compounds that create a richer, more satisfying soup base.
• Don’t skip the “secret” ingredients. The mustard powder, soy sauce, and hot sauce might seem like odd additions, but trust me, they are game-changers. You won’t taste them individually, but they work in the background to enhance all the other flavors and add a wonderful depth to the soup.
• Let the chicken simmer gently. Avoid boiling the soup vigorously when the chicken is cooking. A low, slow simmer keeps the chicken incredibly tender and juicy. Rushing this step can result in dry, tough meat.

How to Serve Chicken and Rice Soup?

To serve, spoon a generous amount of the cooked rice into each bowl. Ladle the hot soup over the rice, ensuring each serving gets plenty of chicken and vegetables. A sprinkle of fresh, chopped parsley on top adds a final touch of color and freshness. For a little extra crunch and flavor, you can also serve it with some crusty bread for dipping or a side of saltine or oyster crackers.

Nutritional Information

Here is an approximate nutritional breakdown per one-cup serving. Please note that this is an estimate.

• Calories: 121 kcal
• Protein: 6g
• Carbohydrates: 16g
• Fat: 4g

Make Ahead and Storage

This soup is perfect for meal prep, and leftovers are just as delicious. Proper storage is key to maintaining its quality.

Storing

To store, allow the soup and rice to cool completely. Store them in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the rice from absorbing all the broth and becoming mushy.

Freezing

This soup freezes beautifully. Pour the cooled soup into freezer-safe containers or bags, leaving a little room at the top for expansion. You can also freeze the cooked rice in a separate freezer-safe container. Both the soup and rice will keep well in the freezer for up to 3 months.

Reheating

To reheat, you can warm the soup on the stovetop over medium-low heat until it’s hot. If you’re reheating from frozen, it’s best to let it thaw in the refrigerator overnight first. The rice can be reheated in the microwave with a splash of water to help it steam.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with this simple, comforting soup.

• Incredibly Flavorful: The combination of herbs, aromatic vegetables, and secret flavor enhancers like soy sauce and mustard powder creates a broth that is surprisingly rich and complex for such a simple recipe.
• Easy to Prepare: With minimal prep and straightforward steps, this soup comes together in under an hour. It’s an accessible recipe for cooks of all skill levels, making it perfect for a busy weeknight.
• Perfect for Meal Prep: The soup and rice store and reheat wonderfully. Making a big batch at the beginning of the week means you have a quick, comforting, and homemade meal ready to go whenever you need it.
• Comfort in a Bowl: There’s something undeniably cozy and healing about a bowl of chicken and rice soup. It’s the perfect meal for a chilly day or when you’re feeling under the weather.