This Chicken and Rice Soup is the ultimate comfort food, combining tender, juicy chicken with flavorful rice, aromatic vegetables, and a perfectly seasoned broth.
The inclusion of lean protein from chicken supports muscle maintenance, while fiber from carrots, celery, and rice aids digestion.
Heart-healthy olive oil or butter adds subtle richness without overpowering the dish.
With low saturated fat and a moderate sodium content, this soup is wholesome and satisfying.
Its simple preparation and adaptability make it ideal for everyday meals, meal prep, or feeding a crowd, while also being freezer-friendly.
Cooking the rice separately ensures the perfect texture for both immediate servings and leftovers.
This cozy, nutrient-rich soup is not only hearty but also versatile, pairing beautifully with crackers, bread, or a side salad for a complete meal.
Must-Have Tools for Perfect Results
Large Soup Pot
Essential for cooking the vegetables, simmering the chicken, and combining the broth. Perfect for soups, stews, and other one-pot meals.
Medium Saucepan
Used to cook rice separately to maintain texture. Versatile for grains, sauces, and reheating small portions.
Chef’s Knife
Ideal for chopping onions, celery, and carrots evenly, ensuring uniform cooking and presentation.
Cutting Board
Provides a safe, stable surface for chopping vegetables and prepping ingredients while protecting countertops.
Slotted Spoon or Tongs
Handy for removing and shredding chicken from the broth while leaving bones behind. Can also be used for serving pasta or vegetables.
Hearty Chicken and Rice Soup
Equipment
- 1 Large Soup Pot
- 1 Medium saucepan
- 1 Chef’s Knife
- 1 cutting board
- 1 slotted spoon or tongs
Ingredients
Seasonings:
- 1 tsp dried basil
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp mustard powder
- ¼ tsp black pepper
Soup:
- 2 Tbsp butter
- 1 small yellow onion diced
- ½ cup diced carrots
- 2 ribs celery diced
- 3 cloves garlic minced
- 5 cups chicken broth
- 1 tsp soy sauce
- 1 tsp hot sauce
- 1 ¼ lb bone-in chicken breast
- 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 Vegetables: Dice the onion, carrots, and celery into small, uniform pieces to ensure even cooking. Mince the garlic finely. These vegetables will form the flavorful base of your soup, creating both aroma and texture.
- Sauté the Vegetables: In a large soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, and sauté for about 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings and Broth: Sprinkle in the dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Stir to combine, then pour in the chicken broth. Add soy sauce and hot sauce to enhance flavor subtly without overpowering the soup.
- Cook the Chicken: Place the bone-in chicken breasts in the soup. Partially cover the pot and let the soup simmer gently over low heat for 15–20 minutes. Avoid boiling to keep the chicken tender and juicy. Remove the chicken and shred it with two forks, discarding the bones, then return the shredded meat to the pot.
- Cook the Rice Separately: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add the rice, cover tightly, reduce to a simmer, and cook for 15 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes to absorb remaining liquid fully.
- Taste and Adjust Seasoning: Before serving, taste the soup and add salt if necessary. This ensures the flavors are balanced and bright without being overly salty.
- Assemble and Serve: Spoon the cooked rice into individual bowls and ladle the hot soup over it. Garnish with fresh parsley for color and flavor. Serve immediately for best texture and warmth, or keep soup and rice separate for storage or reheating later.
Notes
- Use bone-in chicken breasts or thighs for the most flavorful broth.
- Sauté vegetables gently over medium heat to bring out natural sweetness without burning.
- Cook the rice separately to prevent it from soaking too much broth, keeping it fluffy.
- Adjust seasonings at the end, especially salt, since soy sauce adds subtle saltiness.
- Hot sauce and mustard powder enhance depth without making the soup spicy.
- Leftover soup and rice should be stored in separate containers for best texture.
- This soup freezes well for up to 3 months; thaw in the refrigerator before reheating.
Chef’s Secrets For Maximum Flavor
The secret to this soup’s rich, comforting flavor is slow-simmered chicken and perfectly balanced seasonings.
Using bone-in chicken allows the broth to absorb natural juices, making it more flavorful and savory.
Low, gentle heat prevents the chicken from toughening while vegetables release their sweetness gradually.
Cooking rice separately ensures it maintains its structure, whether served immediately or stored for later.
For an extra depth of flavor, let the soup sit for a few hours or overnight; the seasonings continue to meld beautifully.
Serving Suggestions For Cozy Meals
Serve this soup piping hot with freshly chopped parsley on top for freshness and color.
Pair it with warm, crusty bread, soft dinner rolls, or oyster crackers for a classic comforting meal.
It’s ideal as a main course for lunch or dinner, or as a starter for larger family meals.
For a lighter option, add extra vegetables like spinach, zucchini, or peas.
Storage Tips To Maintain Freshness
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep the rice separate to prevent it from absorbing too much liquid. Both the soup and rice freeze well for up to 3 months.
When reheating, gently warm over medium-low heat to prevent the chicken from drying out, stirring occasionally.
Thaw frozen soup overnight in the refrigerator before reheating for best results.
Frequently Asked Questions Answered
1. Can I use boneless chicken?
Yes, boneless chicken works fine but bone-in pieces add more flavor to the broth.
2. Can I use leftover or rotisserie chicken?
Absolutely. Add cooked chicken during the simmering step and let flavors meld for 15 minutes.
3. Can I cook the rice in the soup?
Yes, but the rice will absorb more liquid, making leftovers thicker. Cooking separately keeps it fluffy.
4. How spicy is the soup?
The hot sauce adds subtle depth without making it spicy; you can adjust or omit to taste.
5. Can I freeze the soup?
Yes, freeze soup and rice separately for up to 3 months. Reheat gently for best texture.
This recipe has been adapted and simplified from the original version by thecozycook. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
