If you have a craving for something comforting, wholesome, and just downright soul-satisfying, this Chicken and Rice Soup Recipe is exactly what you need. It’s the kind of dish that wraps you up in warmth with every spoonful, featuring tender shredded chicken, fragrant herbs, and perfectly cooked rice all swimming in a rich, flavorful broth. Whether you’re looking for a quick weeknight dinner or a meal to soothe you after a long day, this soup promises not just nourishment but a heartfelt hug from the inside out.
Ingredients You’ll Need
This Chicken and Rice Soup Recipe keeps things simple yet amazing by using ingredients that bring color, flavor, and texture to the bowl. Each component plays a vital role in building layers of taste—from the fragrant herbs to the hearty chicken and fluffy rice.
- Dried basil: Adds a sweet, slightly peppery aroma perfect for poultry dishes.
- Dried parsley: Brightens the flavor and adds a subtle earthiness.
- Dried oregano: Offers a warm, slightly bitter note that complements savory soups.
- Dried thyme: Brings a woodsy, minty character that elevates the broth.
- Mustard powder: Gives a gentle tang and depth without overpowering.
- Pepper: Adds mild heat and sharpness to balance the richness.
- Butter: Provides creaminess and helps soften the veggies, creating a silky base.
- Yellow onion, diced: Builds foundational sweetness and aroma.
- Carrots, diced: Introduce a touch of natural sweetness and vibrant color.
- Celery, diced: Adds crunch and a refreshing herbal note.
- Garlic, minced: Lends a robust punch of flavor that perks up the whole pot.
- Chicken broth: The heart of the soup; rich and savory, it ties all flavors together.
- Soy sauce: Gives umami depth and subtle saltiness.
- Hot sauce: Adds a gentle kick, balancing the mellow ingredients.
- Bone-in chicken breast: Ensures juicy, tender meat and extra flavor in the broth.
- Fresh parsley: A bright, fresh garnish that adds a burst of color and herbaceousness.
- White long grain rice, uncooked: Fluffy and light, it soaks up the broth perfectly for comforting mouthfuls.
How to Make Chicken and Rice Soup Recipe
Step 1: Cook the Rice
Start by bringing 1 ½ cups of chicken broth to a gentle boil in a medium saucepan. Stir in the uncooked white rice, turn the heat down low, cover, and let it simmer for 15 minutes. Then, turn off the heat and keep it covered for 10 more minutes so the rice can fully absorb the flavorful broth and become tender without getting mushy. This step ensures every grain is infused with savory goodness.
Step 2: Sauté the Vegetables
While the rice is cooking, melt butter in a large pot over medium heat. Toss in the diced onions, carrots, and celery, and cook until they begin to soften—about 4 minutes. Then add garlic and stir for another minute, allowing those scents and flavors to bloom. This colorful veggie trio is essential to adding sweetness and texture, making the soup well-rounded and inviting.
Step 3: Build Your Broth
Next, sprinkle in all the dried herbs: basil, parsley, oregano, thyme, mustard powder, and pepper. Stir well then pour in 5 cups of chicken broth, soy sauce, and hot sauce. Nestle the bone-in chicken breasts carefully into the pot, where they will gently release flavor as they cook. This mix of herbs and seasonings brings layers of complexity that make this Chicken and Rice Soup Recipe unforgettable.
Step 4: Simmer and Shred
Bring your soup to a gentle simmer and cover partially. Let it cook for 15 to 20 minutes until the chicken is cooked through and incredibly tender. Remove the chicken carefully, shred it with two forks, discarding the bones, and then return the shredded meat to the pot. This step unlocks the real magic—the chicken’s juicy texture perfectly marrying with the broth.
Step 5: Assemble and Serve
Give the soup a taste and add salt if you feel it needs a boost. Spoon the fluffy cooked rice into bowls, ladle the hot chicken soup over the top, and finish with a sprinkle of fresh parsley. This presentation not only looks beautiful but also allows each bite to be a harmonious mix of rice soaked in rich broth and tender chicken.
How to Serve Chicken and Rice Soup Recipe
Garnishes
Fresh parsley is a classic, lemon zest can brighten the flavor, or a dash of crushed red pepper flakes can add an exciting heat. These little touches take the soup from lovely to show-stopping and add both visual appeal and a pop of freshness.
Side Dishes
Pair this soup with warm crusty bread or garlic knots to dunk into the broth, a crisp side salad for freshness, or roasted vegetables for an extra veggie boost. Such pairings round out the meal without overshadowing the main star—the soup.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bread bowls or individual mini cocotte pots for an elegant touch. You can also layer the rice and soup in clear glass mugs to showcase the colorful layers, making it perfect for casual gatherings or cozy dinners.
Make Ahead and Storage
Storing Leftovers
This Chicken and Rice Soup Recipe tastes even better the next day when flavors have melded more deeply. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it easy to enjoy a comforting meal on busy days.
Freezing
To freeze, let the soup cool completely, then transfer it to freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. For best texture, store chicken and rice separately or add freshly cooked rice when reheating to avoid mushiness.
Reheating
Reheat gently on the stove or in the microwave, stirring occasionally until heated through. If you froze rice separately, add it after warming the broth. A splash of broth or water can refresh the soup if it’s thickened too much during storage.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a richer flavor and stay tender and juicy. Just adjust cooking time slightly as thighs may cook faster or slower depending on size.
Is it necessary to use bone-in chicken breast?
Using bone-in chicken adds more depth to the broth, but boneless chicken breast or thighs will work as well for convenience, though the broth might be slightly less intense.
Can I substitute brown rice for white rice?
Brown rice can be used but requires longer cooking time and more liquid, so prepare it separately and adjust cooking times accordingly to avoid undercooked grains.
How spicy is the hot sauce in this recipe?
The hot sauce adds just a gentle warmth that complements the flavors without overwhelming the dish. You can adjust the amount or omit it based on your spice preference.
What can I use instead of soy sauce?
If you need a soy-free alternative, try coconut aminos or a pinch of salt; these options will preserve the savory depth without adding soy.
Final Thoughts
This Chicken and Rice Soup Recipe is the kind of dish you’ll want to return to again and again. Its simple ingredients come together to create a bowl full of comfort, goodness, and homemade love. Sharing it with friends or family is just a bonus because, honestly, this soup speaks for itself—warm, hearty, and utterly satisfying. Give it a try and let it become your go-to feel-good meal.
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Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This comforting Chicken and Rice Soup recipe combines tender shredded chicken, flavorful herbs, and perfectly cooked rice in a savory broth. A wholesome, easy-to-make dish perfect for cozy meals that satisfy both body and soul.
Ingredients
Herbs and Spices
- 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 and Sauces
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ½ cups chicken broth (for cooking rice)
Main Ingredients
- 2 tablespoons butter
- 1 ¼ lb. bone-in chicken breast
- ¾ cups white long grain rice, uncooked
- fresh parsley for garnish
Instructions
- Cook the Rice: Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Stir in the uncooked rice, reduce the heat to low, cover tightly, and simmer for 15 minutes. Once done, turn off the heat and keep it covered for another 10 minutes to allow the rice to fully absorb the broth and flavors.
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add diced onions, carrots, and celery. Cook for about 4 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Herbs and Liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Then pour in 5 cups of chicken broth, soy sauce, and hot sauce. Place the bone-in chicken breasts into the pot, submerging them in the broth.
- Simmer the Soup: Bring the soup to a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes, or until the chicken is cooked through and tender. Carefully remove the chicken breasts from the pot, shred the meat using two forks, discard the bones, and return the shredded chicken to the soup.
- Season and Serve: Taste the soup broth and add salt if desired. Divide the cooked rice into serving bowls, ladle the hot chicken soup over the rice, garnish with fresh parsley, and serve immediately for a comforting meal.
Notes
- Bone-in chicken breasts add extra flavor to the broth, but boneless can be used for convenience.
- Adjust hot sauce to your preferred spice level or omit if you prefer a milder soup.
- Leftover soup stores well in the refrigerator for 3-4 days or can be frozen for up to 3 months.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Stir the rice gently after cooking to avoid it becoming mushy before serving.
