Cozy Chicken and Rice Soup

This Chicken and Rice Soup is the ultimate comfort food!

Tender chicken, flavorful broth, and perfectly cooked rice come together for a warm, hearty meal.

Whether you need a quick weeknight dinner or something soothing on a chilly day, this soup is sure to hit the spot.

Your family will love how delicious and satisfying it is, and you’ll love how easy it is to make—perfect for meal prep or freezing for later!

For Chicken and Rice Soup

Chicken – Bone-in chicken breast or thighs add the most flavor, but boneless works great too. You can also use rotisserie or leftover chicken.
Butter – Adds richness and helps sauté the vegetables.
Onion – A small yellow onion, diced, gives a mild sweetness to the soup.
Carrots – Adds natural sweetness and color to the broth.
Celery – A classic soup ingredient that enhances flavor and texture.
Garlic – Fresh minced garlic deepens the flavor.
Chicken Broth – The base of the soup, giving it rich, savory depth.
Soy Sauce – Enhances umami flavor without making the soup taste like soy sauce.
Hot Sauce – Adds a subtle depth of flavor without making the soup spicy.
Fresh Parsley – A garnish for freshness and color.

For the Rice

Chicken Broth – Cooking the rice in broth makes it more flavorful.
White Long-Grain Rice – Stays light and fluffy, perfect for soaking up the broth.

For the Seasonings

Dried Basil – Adds an earthy, slightly sweet flavor.
Dried Parsley, Oregano, Thyme – A mix of herbs that enhances the depth of flavor.
Mustard Powder – Boosts the savory taste without overpowering.
Black Pepper – Gives a mild heat and balances the flavors.

Chicken and Rice Soup Recipe

This Chicken and Rice Soup is packed with flavor, featuring tender chicken, perfectly seasoned broth, and hearty vegetables. It’s the ultimate comfort food that tastes like it came straight from grandma’s kitchen!

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Course: Main Course, Soup

Cuisine: American

Keyword: Chicken and Rice Soup Recipe

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Notes

Ingredients

Seasonings

1 teaspoon dried basil
½ teaspoon each: dried parsley, oregano, thyme, mustard powder
¼ teaspoon black 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
1 ¼ lb. bone-in chicken breast (see notes)
Fresh parsley for garnish

Rice

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

Instructions

1. Prepare the Soup

Melt the butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 4 minutes, then add the garlic and cook for another minute.
Stir in the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
Bring the soup to a gentle simmer and partially cover the pot. Let the chicken cook slowly for about 15-20 minutes until fully cooked. Avoid boiling to keep the meat tender.
Remove the chicken, shred it using two forks, and discard the bones. Return the shredded chicken to the soup.

2. Cook the Rice

In a separate saucepan, bring 1 ½ cups of chicken broth to a boil.
Add the rice, stir, and bring back to a boil. Cover tightly, reduce heat, and simmer for 15 minutes.
Turn off the heat and let the rice sit, covered, for 10 minutes to absorb any remaining moisture.

3. Assemble and Serve

Taste the soup and adjust salt as needed.
Spoon rice into serving bowls and ladle the hot soup over the top.
Garnish with fresh parsley and serve warm.

Cooking Tips & Variations

Best Chicken Cuts: Bone-in chicken breast or thighs provide more flavor, but boneless works well too.
Slow Cooking Option: Simmer the chicken on very low heat for longer to enhance the broth's flavor.
Using Cooked Chicken: Substitute 2 cups of rotisserie or leftover chicken. Add it when the chicken breast would be added in the recipe and simmer for 15 minutes to blend flavors.
Flavor Enhancers: The soy sauce, hot sauce, and mustard powder don’t make the soup spicy but enhance the overall taste.

Crockpot Method

Melt butter in the slow cooker and toss in the onions, carrots, celery, and garlic.
Add all seasonings, soy sauce, hot sauce, chicken, and chicken broth.
Cook on low for 6 hours (or high for 4 hours). Shred the chicken at the end and return it to the soup.
Cook the rice separately and serve with the soup.

Storage & Freezing

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze soup and rice separately for up to 3 months.

Nutrition

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1. Should I cook the rice before adding it to the soup?
No, it’s best to add uncooked rice directly to the simmering broth. This allows the rice to absorb the soup’s flavors as it cooks, resulting in a more cohesive and tasty dish.

2. How can I prevent the rice from becoming mushy in the soup?
To avoid mushy rice, cook it separately and add it to individual servings just before eating. This prevents the rice from overcooking and absorbing too much broth while stored.

3. Can I use pre-cooked or leftover chicken in this recipe?
Yes, you can use pre-cooked or leftover chicken. Simply shred or dice the cooked chicken and add it to the soup during the last few minutes of cooking to heat it through without overcooking.

4. What type of rice works best for Chicken and Rice Soup?
Long-grain white rice is commonly used for its ability to remain tender without becoming overly soft. However, wild rice or brown rice can also be used, keeping in mind they may require longer cooking times.

5. How can I add more flavor to my Chicken and Rice Soup?
Enhance the soup’s flavor by adding fresh herbs like dill or parsley, a splash of lemon juice for brightness, or additional spices such as thyme and bay leaves. Sautéing the vegetables before adding the broth can also deepen the overall flavor.