I absolutely love this Chicken and Rice Soup Recipe because it hits all the cozy comfort food notes—warm broth, tender chicken, and perfectly cooked rice that doesn’t get mushy. When I first tried this recipe, I was amazed at how the flavors melded just right without feeling heavy, making it great for any day you want something nourishing yet light.
You’ll find that it’s incredibly versatile: whether you’re nursing a cold, need a quick weeknight meal, or want to impress guests with something homemade but fuss-free, this soup rises to the occasion. Plus, the fact that the rice is cooked separately means no soggy disappointments, and it makes storing leftovers a breeze.
Why You’ll Love This Recipe
- Balanced Flavors: A blend of herbs and hidden flavor enhancers that don’t overpower but deepen the taste.
- Flexible Cooking: Perfect for stovetop or crock pot with easy swap options for chicken cuts.
- Avoids Soggy Rice: Cooking the rice separately keeps texture just right, even after reheating or freezing.
- Freezer Friendly: Great for meal prep, and the soup freezes well without losing flavor or texture.
Ingredients You’ll Need
The magic of this Chicken and Rice Soup Recipe comes from a mix of fresh veggies, tender chicken, and a flavorful blend of herbs and seasonings. I like to keep basics like carrots and celery diced small so they soften perfectly without turning mushy.
- Dried basil: Adds a sweet, aromatic Italian flavor that pairs well with chicken.
- Dried parsley: Brightens the soup and gives it a fresh garden taste.
- Dried oregano: Brings a slightly peppery, robust note to the broth.
- Dried thyme: Earthy and subtle, it rounds out the herb blend beautifully.
- Mustard powder: A secret flavor booster that adds depth without heat.
- Black pepper: Just enough to give the soup a gentle kick.
- Butter: For sautéing the veggies and adding richness.
- Yellow onion: The soup’s savory base, diced finely for quick cooking.
- Carrots: Diced for a touch of sweetness and color.
- Celery: Provides crunch and aromatic flavor.
- Garlic: Minced fresh for that classic comforting aroma.
- Chicken broth: The soul of the soup, plenty for both cooking the chicken and rice.
- Soy sauce: Adds umami depth without making it taste Asian-style.
- Hot sauce: A hint of heat and tang; don’t worry, it’s super mild here!
- Bone-in chicken breast: Boosts flavor in the broth – but boneless works if that’s what you have on hand.
- Fresh parsley: For garnish to brighten the final bowl.
- White long grain rice: Cooked separately to keep perfect texture.
Variations
I love how adaptable this Chicken and Rice Soup Recipe is! Whether you want to change up the protein, add some veggies, or make it a little spicy, it’s a forgiving recipe that welcomes your creativity.
- Using leftover chicken: I often swap the raw chicken breast for leftover rotisserie chicken. It just needs to simmer a bit to soak up flavors, making weeknight dinners quicker.
- Different rice types: If I’m in the mood for something heartier, I use wild rice—but adjust liquid and cooking times accordingly.
- Vegetarian version: Use vegetable broth and add some mushrooms or tofu for a satisfying plant-based twist.
- Spice it up: A dash more hot sauce or a pinch of cayenne adds a lovely warmth without overpowering the gentle broth.
How to Make Chicken and Rice Soup Recipe
Step 1: Build Your Flavor Base
Start by melting butter in a heavy soup pot over medium heat. Toss in the diced onion, carrot, and celery, cooking them gently for about 4 minutes until softened but not browned. Then stir in the garlic and let it cook for another minute—you want that aroma to fill your kitchen but avoid burning the garlic.
Step 2: Add Seasonings, Chicken, and Broth
Sprinkle in all the dried herbs, mustard powder, and pepper. Pour in the chicken broth along with the soy sauce and hot sauce. Nestle in your bone-in chicken breast gently, cover partially, and bring everything to a very gentle bubble. Avoid a rolling boil—it can toughen the chicken and dull the flavors. Simmer for about 15-20 minutes until the chicken is cooked through.
Step 3: Shred the Chicken and Cook the Rice Separately
Remove the chicken, discard the bones, and use two forks to shred the meat into bite-sized pieces. Return the chicken to the soup pot. Meanwhile, cook the rice on the side: boil chicken broth in a medium saucepan, add the rice, cover, and simmer for 15 minutes, then let it rest covered for 10 minutes off the heat. This keeps the rice fluffy and flavorful without soaking up the soup broth.
Step 4: Final Touches and Serving
Give the soup a taste and season with salt if it needs a little boost. When serving, spoon the rice into bowls first and ladle the soup on top — this keeps the rice from getting soggy if there are leftovers. Sprinkle fresh parsley over each bowl for a pop of green and freshness.
Pro Tips for Making Chicken and Rice Soup Recipe
- Gentle Simmering: Cooking the chicken at a low temperature keeps it juicy and flavors rich instead of tough and dry.
- Separate Rice Cooking: I discovered cooking rice separately prevents it from soaking up all the broth, preserving texture and flexibility with leftovers.
- Hidden Flavor Enhancers: Soy sauce, hot sauce, and mustard powder don’t create heat; they deepen the broth’s taste dramatically.
- Avoid Boiling After Chicken’s In: Keeping it below a boil keeps the broth clear and the chicken tender—avoid cloudy broth and tough meat by gentle heat only.
How to Serve Chicken and Rice Soup Recipe
Garnishes
My go-to garnish is fresh chopped parsley because it adds a lovely brightness and color contrast. Sometimes, I sprinkle a few crunchy Ranch Oyster Crackers on top for a little nostalgic flavor boost that my family goes crazy for.
Side Dishes
I like pairing this soup with rustic crusty bread or a simple green salad lightly dressed with lemon vinaigrette for a complete, satisfying meal. A warm grilled cheese sandwich is also an easy favorite that complements the soup beautifully.
Creative Ways to Present
For a cozy dinner party, I serve the soup in rustic stoneware bowls with a sprinkle of fresh herbs and a drizzle of good olive oil. You can also ladle soup into hollowed-out mini bread bowls for a fun, edible presentation that always wows guests.
Make Ahead and Storage
Storing Leftovers
I always store leftover soup and rice separately in airtight containers to keep them from getting mushy or watery. The soup stays fresh in the fridge for about 3 days, perfect for reheating during busy weekdays.
Freezing
This Chicken and Rice Soup Recipe freezes wonderfully! Just freeze the soup base and rice in separate containers. When you thaw it, the soup tastes just like fresh, and the rice maintains its texture without becoming gummy.
Reheating
I reheat the soup gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. I warm the rice separately and then combine in bowls just before serving, which keeps everything tasting fresh and texturally perfect.
FAQs
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Can I use boneless chicken instead of bone-in for this soup?
Absolutely! While bone-in chicken breasts add extra flavor to the broth, boneless chicken works just fine and cooks a bit faster. Just be sure to adjust cooking time so the chicken remains juicy and not overcooked.
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Why do you cook the rice separately?
Cooking rice separately ensures it retains its texture and doesn’t soak up all the broth. This means when you store leftovers or freeze the soup, the rice won’t turn mushy or thick, keeping every bowl delicious.
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Can I make this soup in a slow cooker?
Yes! Follow the crock pot method by sautéing the veggies first, then adding all ingredients except rice and cooking on low for about 6 hours. Add cooked rice just before serving to maintain the perfect texture.
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What can I use as a garnish besides parsley?
If you want to switch it up, fresh chopped cilantro or a squeeze of lemon add lovely brightness. Crumbled crispy bacon or a sprinkle of grated Parmesan also brings excellent savory notes.
Final Thoughts
This Chicken and Rice Soup Recipe holds a special place in my kitchen because it’s so reliably comforting and simple to make, no matter the season. I love sharing it with friends and family, knowing it’s a warm hug in a bowl. Give this recipe a try—you’ll enjoy how the flavors come together so effortlessly, and I bet it’ll become one of your go-to soup recipes just like it did for me.
Print
Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Rice Soup combines tender shredded chicken, flavorful vegetables, and aromatic herbs in a savory broth with perfectly cooked rice served separately to maintain texture. Ideal for a cozy meal, this soup is easy to prepare, freezer-friendly, and versatile with options for stovetop or slow cooker methods.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
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 (such as Frank’s)
- 1¼ lb bone-in chicken breast
- Fresh parsley, for garnish
Rice
- 1½ cups chicken broth
- ¾ cup white long grain rice, uncooked (or 2¼ cups cooked rice)
Instructions
- Prepare the vegetables: Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery and soften for about 4 minutes. Then add minced garlic and cook for 1 more minute to release its aroma.
- Add seasonings and chicken: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Add the soy sauce, hot sauce, bone-in chicken breast, and 5 cups chicken broth.
- Simmer the soup: Bring the soup to a very gentle bubble, not a boil, and cover partially. Let the chicken cook slowly for about 15-20 minutes until fully cooked and tender.
- Shred the chicken: Remove the chicken breast from the pot and discard the bones. Use two forks to shred the meat finely. Return the shredded chicken to the soup pot.
- Cook the rice separately: In a medium saucepan, bring 1½ cups chicken broth to a boil. Add the uncooked rice, submerge it in the broth, bring back to a boil, then cover tightly, reduce heat to a simmer, and cook for 15 minutes. Turn off heat and let the rice sit covered for 10 minutes. This yields about 2¼ cups cooked rice.
- Season and serve: Taste the soup and add salt if needed. Spoon cooked rice into serving bowls, ladle the hot soup on top, garnish with fresh parsley, and serve immediately. Alternatively, the rice can be added directly to the soup if no leftovers are expected.
Notes
- Bone-in chicken breast or chicken thighs provide the most flavorful broth, but boneless chicken works fine too.
- Simmer the chicken over low heat for longer if time allows to make the meat extra juicy and broth more flavorful.
- Leftover rotisserie or cooked chicken (about 2 cups) can be used by adding it to the soup and simmering for 15 minutes to blend flavors.
- The soy sauce, hot sauce, and mustard powder acts as subtle flavor enhancers without imparting strong individual flavors.
- Adding Ranch Oyster Crackers on top enhances the flavor and adds crunch.
- For a convenient option, this soup can also be made in a slow cooker by adding all ingredients except rice, cooking on low for 6 hours, shredding chicken, and then serving with separately cooked rice.
- Store soup and rice in separate airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 16 g
- Cholesterol: 55 mg
