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Chicken and Rice Soup Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 44 minutes
Servings 8 cups
Calories 121
Craving a bowl of warmth and comfort? This Chicken and Rice Soup is the perfect dish to satisfy your hunger and soul.

Ingredients

Seasonings:

  • 1 tsp dried basil
  • ½ tsp each: dried parsley, oregano, thyme, mustard powder
  • ¼ tsp pepper

Soup:

  • 2 tbsp butter
  • 1 small yellow onion, diced
  • ½ cup diced carrots
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 5 cups chicken broth
  • 1 tsp soy sauce
  • 1 tsp ]hot sauce
  • 1 ¼ lbs bone-in chicken breast (or chicken thighs)
  • Fresh parsley for garnish

Rice:

  • 1 ½ cups chicken broth
  • ¾ cup white long-grain rice (uncooked) or 2 ¼ cups cooked rice

Instructions 

Prepare the Soup:

  • In a large soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 4 minutes until softened. Add garlic and cook for another 1 minute.
  • Stir in the seasonings (basil, parsley, oregano, thyme, mustard powder, pepper), soy sauce, hot sauce, chicken, and chicken broth.
  • Bring the soup to a gentle simmer (avoid boiling to keep the chicken tender) and cover partially. Let it cook for about 15-20 minutes until the chicken is fully cooked. Remove the chicken, shred it with two forks, and discard the bones. Return the shredded chicken to the pot.

Cook the Rice:

  • In a separate medium saucepan, bring 1 ½ cups of chicken broth to a boil. Add the rice, submerge it in the liquid, and bring back to a boil.
  • Cover tightly, reduce the heat to a simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
  • The rice will yield about 2 ¼ cups. If you’re using pre-cooked rice, add it directly to the soup instead of cooking separately.

Assemble and Serve:

  • Taste the soup and add salt if needed.
  • Spoon the rice into bowls and ladle the soup on top. If you prefer, you can add the rice directly to the soup pot.
  • Garnish with fresh parsley and serve hot.

Notes

  • Chicken: Bone-in chicken breast or thighs work best for adding flavor to the broth. Boneless chicken can also be used.
  • Slow Cooker Method: For a hands-off approach, cook the soup in a slow cooker on low for 6 hours. Shred the chicken at the end and stir it back in.
  • Storage: Store soup and rice separately in airtight containers. The soup lasts in the fridge for up to 3 days and can be frozen for up to 3 months. Rice also freezes well on its own.
Calories: 121kcal
Course: Soup
Cuisine: American
Keyword: Chicken and Rice Soup