Chicken and Rice Soup Recipe: A Comforting Bowl of Homemade Goodness

Looking for a cozy chicken and rice soup recipe​? This hearty homemade classic is packed with tender chicken, fluffy rice, and savory herbs. Perfect for chilly nights, it’s easy to make, family-friendly, and full of comforting flavor in every spoonful.

Hey there, friend! If you’re anything like me, you’ve probably had one of those days when you just want something warm, hearty, and made with love. That’s where this chicken and rice soup recipe​ comes in, just like other cozy favorites such as this hearty southern chicken and rice recipe. It’s one of those go-to meals that never fails to bring comfort—whether you’re fighting a cold, cheering up a gloomy day, or just looking to feed your crew something wholesome and satisfying.

This dish has a little bit of everything: juicy chicken, flavorful broth, cozy herbs, and fluffy rice that soaks up all the deliciousness. And the best part? It’s made with simple pantry staples, so you won’t have to run to the store. Let’s dive into what makes this soup a staple in so many kitchens—including mine!

Main Ingredients for Chicken and Rice Soup Recipe​ (And Why They Matter)

Every ingredient in this chicken and rice soup recipe​ plays its part. Here’s a quick rundown of the essentials:

• Chicken (1 ¼ lb. bone-in breast): Adds rich flavor and tenderness to the soup. Bone-in helps develop a deeper broth.
• Chicken broth (5 cups for soup + 1.5 cups for rice): The base of the soup, providing body and flavor.
• White long-grain rice (¾ cup uncooked): Cooks up fluffy and soaks up the savory broth.
• Butter (2 tablespoons): For sautéing and adding a touch of richness.
• Yellow onion, carrots, and celery: Your classic soup veggies—they build the foundation of flavor.
• Garlic (3 cloves): Brings a lovely aromatic depth.
• Dried herbs (basil, parsley, oregano, thyme): These pantry staples provide warmth and herby flavor.
• Mustard powder & black pepper: A little zing and spice without being overwhelming.
• Soy sauce (1 tsp): Enhances umami.
• Hot sauce (1 tsp): Just a kick—don’t worry, it won’t overpower the soup.

Additional Ingredients (Optional but Wonderful)

Want to add your own spin to this chicken and rice soup recipe​? Here are some optional ingredients and substitutions to consider:

• Boneless chicken thighs: Juicier and cook a little quicker than breasts.
• Brown rice or wild rice: A heartier, nuttier alternative to white rice (just adjust cooking time). If you’re craving something with a nutty bite, check out this flavorful chicken and brown rice recipe for inspiration.
• Spinach or kale: Stir in a handful at the end for added greens.
• Parmesan rind: Toss it in while simmering for a rich, cheesy undertone.
• Lemon juice or zest: A splash of lemon at the end brightens everything up.
• Cream: For a creamy version, add ½ cup of heavy cream after the rice is added.

The beauty of soup is how forgiving it is—so don’t be afraid to make it your own!

Expert Tips from My Kitchen

Over the years, I’ve made more pots of this soup than I can count. Along the way, I’ve picked up a few tricks I’d love to share:

• Cook rice separately: I know it’s tempting to throw everything into one pot, but cooking the rice separately keeps it from getting mushy. Trust me—it’s worth the extra step!
• Use bone-in chicken: Not only does it keep the chicken tender, but it also deepens the broth’s flavor. Just remember to remove the bones before serving!
• Don’t overdo the herbs: It’s easy to get carried away, but a light hand gives you a balanced flavor without overpowering the chicken.
• Let it rest: After simmering, let your soup sit for 10–15 minutes. The flavors mingle and deepen.
• Add garnishes last: A sprinkle of fresh parsley or a grind of black pepper adds brightness and a pop of color.
• Meal prep friendly: Make a double batch and freeze half—just store the rice separately to keep it from soaking up all the broth.
• Adjust to taste: Like it spicier? Add a dash more hot sauce. Prefer it milder? Skip it altogether. This soup is all about comfort, so tailor it to your liking.

Want to try something with a tropical kick? You might enjoy this bold and spicy jerk chicken and rice recipe, another family favorite in our house!

Recommended Techniques for Perfect Chicken and Rice Soup Recipe​

Here are a few techniques that elevate this chicken and rice soup recipe​ from good to great:

• Sweat the veggies (don’t brown them): Cooking onions, carrots, and celery gently brings out their natural sweetness.
• Simmer, don’t boil: Keeps chicken tender and avoids cloudy broth.
• Use a Dutch oven: A heavy-bottomed pot distributes heat evenly and retains warmth.
• Shred the chicken with forks: For that perfect, rustic texture.
• Deglaze the pot: Add a splash of broth after sautéing veggies to lift up those tasty brown bits!

Step-by-Step Instructions

1. Cook the rice: Bring 1.5 cups of broth to a boil, stir in the rice, cover, and simmer until tender (about 15 minutes). Set aside.
2. Sauté veggies: In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes, stirring often. Add garlic and cook for 1 more minute.
3. Add broth and seasonings: Pour in 5 cups of broth, then add soy sauce, hot sauce, and all your herbs and spices.
4. Simmer chicken: Add the chicken breasts. Bring everything to a boil, then reduce heat and simmer for 25–30 minutes, or until the chicken is cooked through.
5. Shred the chicken: Remove it from the pot, shred with two forks, and discard bones. Return shredded meat to the soup.
6. Combine and serve: Stir in the cooked rice, garnish with parsley, and ladle into bowls. Cozy up and enjoy!

Additional Guide

This soup’s a classic, but that doesn’t mean you can’t have a little fun with it:

• Mexican-style: Add cumin, a can of diced tomatoes, and swap rice for corn.
• Asian-inspired: Use ginger, a splash of sesame oil, and garnish with green onions. Or take it up a notch with this savory japanese chicken fried rice recipe if you’re in the mood for a stir-fried twist.
• Creamy twist: Stir in a bit of cream or coconut milk for a richer version.
• Slow cooker method: Dump everything (except rice) into a slow cooker and cook on low for 6–7 hours. Shred chicken and stir in rice at the end. Prefer set-it-and-forget-it meals? This forgotten chicken and rice recipe is another easy one-pot winner.
• Leftover-friendly: Toss in any extra veggies or protein you’ve got on hand—waste not, want not!

FAQs About Chicken and Rice Soup Recipe​​

Conclusion

There you have it—a heartwarming, flavor-packed chicken and rice soup recipe​ that’s as nourishing as it is nostalgic. Whether you’re serving it to your kids after a chilly soccer game, or ladling it into a thermos for lunch, it’s a meal that says, “I care.”

From my Florida kitchen to yours, I hope this recipe brings warmth and comfort to your table, just like it has to mine. If you give it a try, don’t be shy—leave a comment, share a photo, or pass it along to someone who could use a big ol’ bowl of goodness.

And hey, if you liked this soup, don’t miss my comforting puerto rican chicken soup recipe, it’s packed with Caribbean flavor and just as soul-warming.

Stay cozy and keep cookin’,

Chicken and Rice Soup Recipe

This hearty homemade classic is packed with tender chicken, fluffy rice, and savory herbs. Perfect for chilly nights, it’s easy to make, family-friendly, and full of comforting flavor in every spoonful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 6 bowls

Calories 350 kcal

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

Seasonings

• 1 tsp dried basil
• 0.5 tsp dried parsley
• 0.5 tsp dried oregano
• 0.5 tsp dried thyme
• 0.5 tsp mustard powder
• 0.25 tsp black pepper

Soup

• 2 tbsp butter
• 1 small yellow onion diced
• 0.5 cup carrots diced
• 2 ribs celery diced
• 3 cloves garlic minced
• 5 cups chicken broth
• 1 tsp soy sauce
• 1 tsp hot sauce
• 1.25 lb bone-in chicken breast

Rice

• 1.5 cups chicken broth
• 0.75 cups white long grain rice uncooked
• fresh parsley to garnish

Instructions

 

• In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
• Stir in minced garlic, dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Cook for 1 minute until fragrant.
• Pour in 5 cups of chicken broth, soy sauce, and hot sauce. Add the bone-in chicken breast to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until chicken is cooked through.
• While the soup simmers, in a separate saucepan, combine 1.5 cups of chicken broth and 0.75 cups of white long grain rice. Bring to a boil, then reduce heat, cover, and simmer until rice is tender, about 15-20 minutes. Set aside.
• Remove the cooked chicken from the soup. Let it cool slightly, then shred the meat, discarding the bones. Return shredded chicken to the pot.
• Stir in the cooked rice. Simmer the soup for an additional 5 minutes to meld flavors. Adjust seasoning with salt and pepper if needed.
• Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Notes

For a creamier texture, add ½ cup of heavy cream after adding the rice. To brighten the flavor, a splash of lemon juice can be added just before serving.

Keyword Chicken Soup, Comfort Food, Easy Recipe

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