Chicken and Rice Soup Recipe

If there’s ever been a bowl of pure comfort, it’s homemade Chicken and Rice Soup. Bursting with tender bites of chicken, perfectly cooked rice, and cozy hints of herbs, this soup brings warmth to even the dreariest day. A hug in a bowl, it’s the recipe everyone craves for family dinners or when the sniffles hit.

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Ingredients You’ll Need

Here’s what you’ll need to make this crave-worthy Chicken and Rice Soup. Every ingredient earns its spot in the pot, giving layers of flavor and that perfect cozy texture—don’t skip any, but feel free to swap or adjust as needed for your tastes!

• Butter: Creates a flavorful base by sautéing the vegetables until soft and golden.
• Yellow Onion: Adds sweet, mellow depth as it cooks.
• Carrots: Bring color and sweetness—you’ll love the pop they add!
• Celery: Essential for an aromatic backbone in every classic soup.
• Garlic: Adds an irresistible aroma and savory complexity.
• Dried Basil, Parsley, Oregano, Thyme, Mustard Powder, Pepper: This herb blend delivers the soup’s signature warmth and gentle spice; mustard powder and hot sauce are the secret umami boosts.
• Chicken Broth: Lays the foundation with savory flavor—homemade or store-bought both work wonders.
• Soy Sauce & Hot Sauce: Surprising flavor enhancers; they deepen the broth without overpowering the traditional taste.
• Bone-in Chicken Breast: Simmered directly in the soup, it turns tender and juicy. (Boneless works too—see tips below!)
• Parsley: For that fresh, pretty garnish right before serving.
• White Long Grain Rice: Cooked separately, so it stays fluffy and never mushy in your bowl.

Variations

This Chicken and Rice Soup is a blank canvas—feel free to riff with your favorite flavors, swap in different ingredients, or tweak the recipe for allergies and preferences. It’s so customizable, you’ll never make it the same way twice!

• Swap the Chicken: Try boneless thighs for even more richness or use shredded rotisserie chicken for a super-quick weeknight dinner.
• Go Veggie: Omit the chicken and add chickpeas or white beans for hearty vegetarian comfort.
• Change the Rice: Wild rice, brown rice, or even orzo all work—just adjust cooking times and liquid as needed.
• Pack in Veggies: Add peas, baby spinach, zucchini, or corn for extra color and nutrition (just stir in near the end so they stay vibrant).
• Add Creaminess: Stir in a splash of cream or swirl of coconut milk for a silky twist.

How to Make Chicken and Rice Soup

Step 1: Sauté the Aromatics

Start by melting the butter in a large soup pot over medium heat. Add your diced onions, carrots, and celery, and let them softly sizzle for about four minutes—this brings out their sweetness and lays a super-flavorful base. Add garlic last and cook just until fragrant—it only needs a minute to release its magic!

Step 2: Layer in the Flavors & Simmer Chicken

Sprinkle in your basil, parsley, oregano, thyme, mustard powder, and pepper. Stir in the soy sauce and hot sauce, then nestle those big pieces of chicken right into the pot. Pour in the chicken broth, bring everything to a gentle simmer (don’t let it boil—this keeps the chicken so tender), partially cover, and let it cook through—about 15 to 20 minutes.

Step 3: Shred the Chicken (While the Rice Cooks)

Transfer the chicken to a plate and use two forks to shred it into bite-sized pieces—ditch the bones and pop the shredded meat back into the pot. While the chicken simmers, it’s time to move on to the rice: Bring 1 ½ cups broth to a boil in a separate pan. Add the rice, cover, and let it simmer about 15 minutes. Turn off the heat and let it sit (covered!) for another 10 minutes so the grains get perfectly fluffy and release from the bottom.

Step 4: Taste and Serve

Taste your soup and sprinkle in salt if needed. Spoon the fluffy rice into bowls, ladle the golden broth and chicken mixture over the top, and get ready to be wowed by classic homemade goodness! If you don’t expect leftovers, feel free to stir the rice directly into the pot for a one-pot finish.

How to Serve Chicken and Rice Soup

Garnishes

Add a generous sprinkle of fresh parsley right before serving—its brightness lifts every spoonful. For a little crunch, toss some ranch oyster crackers or homemade croutons on top, or even a squeeze of lemon for a pop of freshness.

Side Dishes

This Chicken and Rice Soup is the star but loves a good supporting role—serve it with warm, crusty bread for dipping, a crisp green salad drenched in vinaigrette, or even cheesy garlic toast for the ultimate cozy meal.

Creative Ways to Present

Ladle the soup into oversized mugs for a snug “soup and blanket” vibe, or serve in shallow bowls with a swirl of cream and extra herbs for dinner party style. For kiddos, create “soup bowls” with hollowed bread loaves—fun and edible!

Make Ahead and Storage

Storing Leftovers

Cool Chicken and Rice Soup completely before stashing in airtight containers—break out the rice and soup into separate containers. It will keep in the fridge for up to 3 days, making for speedy and delicious lunches all week.

Freezing

This soup is a freezer hero! Freeze the rice and soup separately to prevent mushiness; pack them into freezer-safe containers and they’ll last up to 3 months. Defrost overnight in the fridge and enjoy a homemade bowl whenever you need instant comfort.

Reheating

To reheat, gently warm the soup on the stovetop or in the microwave until steaming hot, then add the rice just before serving so it stays fluffy. If the soup thickens after sitting, splash in a little extra broth to loosen it up to your liking.

FAQs

Final Thoughts

There’s nothing quite as soothing or crowd-pleasing as a pot of homemade Chicken and Rice Soup. Whether you’re after a quick weeknight dinner or something soul-warming for a lazy Sunday, this soup promises comfort, flavor, and happy faces all around. I hope you’ll give it a try and make it your own—happy soup-making!

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