There’s something magically comforting about a bowl of Chicken and Rice Soup. It’s a warm hug in a bowl, packed with tender chicken, aromatic herbs, and perfectly cooked rice, making it a family favorite you’ll return to again and again.
Why You’ll Love This Recipe
- Comforting: This Chicken and Rice Soup is like a warm hug on a cold day, soothing and filling with every spoonful.
- Flavor-packed: With a medley of herbs and simple seasoning tricks, every mouthful is a burst of deliciousness.
- Customizable: Whether you prefer it spicier or creamier, this recipe can be easily adapted to suit your taste buds.
- Family-friendly: It’s easy to whip up and makes enough to feed everyone—and have leftovers for tomorrow’s lunch!
Ingredients You’ll Need
The ingredients for this Chicken and Rice Soup are straightforward and perhaps already in your pantry. Each one plays a vital role, whether it’s adding depth to the broth or color to the bowl.
- Chicken Breast: Bone-in provides richer flavor; boneless works in a pinch.
- Dried Herbs: Basil, parsley, oregano, and thyme perfectly season the broth.
- Rice: White long grain rice ensures the right texture and a nutty background flavor.
- Vegetables: Onions, carrots, and celery add sweetness, crunch, and color.
- Flavor Enhancers: Soy sauce and hot sauce might sound unusual, but they elevate the dish beautifully.
Variations
This Chicken and Rice Soup is a dream to personalize! Adapt it easily according to what you have on hand, or to meet any dietary needs.
- Spicy Kick: Add a pinch of cayenne pepper or a dash more hot sauce if you love a spicy undertone.
- Make It Creamy: Stir in a bit of cream cheese at the end for a richer, creamier soup.
- Vegetable Medley: Toss in some peas or corn for added sweetness and a pop of color.
- Herb Swap: Swap in rosemary or sage for a different herbal note.
How to Make Chicken and Rice Soup
Step 1: Sauté the Vegetables
Melt the butter in a large soup pot over medium heat. Add the onions, carrots, and celery, softening them for about 4 minutes. Then, introduce the garlic, allowing its aroma to gently release by cooking for another minute.
Step 2: Simmer With Chicken and Spices
Incorporate the dried herbs, soy sauce, hot sauce, and chicken into the pot, adding the chicken broth next. Bring everything to a gentle bubble, partially cover, and let the chicken slowly poach to perfection over 15-20 minutes.
Step 3: Prepare the Rice
Meanwhile, in a separate saucepan, bring 1 ½ cups of chicken broth to a boil. Stir in the rice, cover, and reduce to a simmer for 15 minutes. Let it rest off the heat for another 10 minutes for fluffy results.
Step 4: Finish the Soup
Remove the cooked chicken from the broth, shred it, and return it to the pot. Adjust seasonings to taste and sprinkle some fresh parsley on top. Serve by ladling the soup over bowls pre-filled with rice for the perfect texture balance.
Pro Tips for Making Chicken and Rice Soup
- Flavor Boost: Don’t skip the hot sauce and soy sauce even if you’re wary—they won’t overpower but do miracles as flavor enhancers!
- Slow Simmer Success: Remember, gently simmering the chicken keeps it tender and juicy, perfect for shredding.
- Rice Tactic: Cook the rice separately to prevent it from soaking up all the broth when stored.
- Herb Lovers: Fresh parsley added just before serving brings a vibrant touch that brightens each bowl.
How to Serve Chicken and Rice Soup
Garnishes
Add a sprinkle of chopped fresh herbs like parsley or cilantro for added color, or use lemon zest for a citrusy zing that stands out against the richness of the soup.
Side Dishes
Pair this soup with a crusty loaf of sourdough or warm cornbread; their textures play wonderfully against the creamy soup. A light green salad also complements beautifully.
Creative Ways to Present
Consider serving in individual bread bowls for a fun, edible presentation, or layer the rice and soup in clear glass bowls for an appealing contrast of layers.
Make Ahead and Storage
Storing Leftovers
Store the soup and rice in separate airtight containers in the refrigerator. They’ll keep well for about 3 days, letting you savor flavors that meld beautifully over time.
Freezing
Chicken and Rice Soup is freezer-friendly! Freeze the soup and rice separately for up to 3 months. Ensure containers are well-sealed to preserve that freshly made taste.
Reheating
Gently reheat the soup on the stove over low heat, adding a splash of broth if it’s thickened too much. Heat the rice separately and combine before serving.
FAQs
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Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a lovely nutty flavor and chewy texture. Just remember it takes longer to cook, so adjust cooking times accordingly.
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Is this recipe gluten-free?
The recipe itself is gluten-free; however, check your soy sauce and any other sauces to ensure they are gluten-free certified if dietary restrictions apply.
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What’s the best way to shred chicken for this soup?
Use two forks to pull apart the chicken while it’s still warm—this makes the process effortless and ensures a beautifully textured finish.
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Can I make this soup in a slow cooker?
Yes, you can! Cook the veg on the stovetop first, then transfer everything to the slow cooker and let it meld on low for 6 hours. Remember to keep the rice apart.
Final Thoughts
Chicken and Rice Soup is truly a heartfelt dish that nourishes the body and soul. Dive in with a spoon and let its warmth wrap around you like an old, cozy sweater. Happy cooking!
Print
Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 cups (serves about 4-6)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Chicken and Rice Soup is a comforting and hearty dish that features tender shredded chicken simmered in a flavorful broth with vegetables and seasonings. The rice is cooked separately to maintain perfect texture and prevent it from soaking up too much broth, making it ideal for leftovers and freezing. Simple, nutritious, and customizable, it’s perfect for a cozy meal.
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
Soup
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1/2 cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce (e.g., Frank’s)
- 1 1/4 lb. bone-in chicken breast (or chicken thighs)
- Fresh parsley, for garnish
Rice
- 1 1/2 cups chicken broth
- 3/4 cups white long grain rice, uncooked (or 2 1/4 cups cooked rice)
Instructions
- Prepare the rice: In a medium saucepan, add 1½ cups chicken broth and bring to a boil. Add the rice, submerge it in the liquid, bring back to a boil, then cover tightly, reduce heat to low and simmer for 15 minutes. Turn off heat and let it sit, covered, for an additional 10 minutes to finish cooking.
- Cook the vegetables: Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery; cook for about 4 minutes until softened. Then add minced garlic and cook for another minute.
- Add seasonings and liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Pour in soy sauce, hot sauce, chicken broth, and add the chicken breast. Bring to a gentle simmer, cover partially, and cook for 15-20 minutes, allowing the chicken to cook through and flavors to meld.
- Shred the chicken: Remove the chicken from the broth, shred it with two forks, discard bones if applicable, and return the shredded chicken to the soup.
- Finish the rice and soup: Fluff the cooked rice with a fork. Taste the soup and season with salt if needed. To serve, spoon rice into bowls, ladle hot soup over the rice, and garnish with fresh parsley.
Notes
- Bone-in chicken breasts or thighs provide the most flavor, but boneless work fine if needed.
- Cook the chicken over very low heat for a juicier texture and more flavorful broth.
- Leftover cooked chicken can be added at the same point and simmered for 15 minutes for flavor blending.
- For even more flavor, top with ranch oyster crackers.
- This recipe can be made in a crock pot: cook on low for 6 hours, shredding the chicken at the end.
- Refrigerate leftovers in separate containers for up to 3 days; freeze for up to 3 months, keeping rice and soup separate.
- Use any variety of rice (e.g., jasmine, basmati) but cooking times and liquid amounts may vary accordingly.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 50 mg
