Chicken and Rice Soup – Ever have a recipe that feels like a warm hug? That’s what this Chicken and Rice Soup is for me. I can’t even count how many times this soup has saved the day. Whether it’s a cold winter evening or I’m just feeling under the weather, this is the soup I turn to.
I remember the first time I made it. It wasn’t even my recipe back then—just a random idea I pulled together with leftover chicken and some rice I had in the pantry. But something clicked. Maybe it was the smell of the broth simmering on the stove or the way it felt like pure comfort in a bowl. Either way, it became a staple in my kitchen.
Now, it’s one of those recipes that I tweak depending on the mood. Want a little spice? Toss in more hot sauce. Feeling indulgent? Add a splash of cream. That’s the beauty of this soup—it’s always there for you, no matter what. Sound like something you’d love too?
Why You’ll Love This Chicken and Rice Soup Recipe?
- The Rice Stays Perfect: Cooking the rice separately keeps it from turning mushy. (You know what I’m talking about!)
- Big Flavor, Little Effort: Soy sauce, hot sauce, and herbs give it so much depth, yet it’s ridiculously easy to make.
- Quick but Cozy: It’s done in under an hour, but it tastes like it’s been simmering all day. Magic, right?
- Endlessly Customizable: Add more veggies, swap the rice, or spice it up. This soup is a chameleon.
- Perfect for Leftovers: It reheats beautifully and freezes like a dream.
Ingredient Notes:
Every ingredient in this Chicken and Rice Soup plays a part. Let’s take a closer look:
- Chicken: Bone-in chicken breast adds so much richness to the broth.
Pro Tip: Shredding chicken is oddly therapeutic—just don’t forget to toss the bones! - Carrots, Celery, and Onions: The classic trio. They’re like the backbone of every great soup.
Pro Tip: Dice them small enough that they cook evenly but still give a satisfying bite. - Seasonings: Basil, thyme, oregano, parsley, mustard powder—you don’t need much, but they make a difference.
Pro Tip: Don’t stress if you’re missing one or two; this soup forgives everything. - Rice: Long-grain white rice is my go-to, but honestly, you could use whatever you’ve got. Brown rice? Wild rice? Go for it.
Pro Tip: Cook it separately, or you’ll end up with risotto (and not the good kind). - Chicken Broth: The heart of the soup. A good-quality broth makes all the difference.
Pro Tip: Taste your broth before adding—it’s the base, so it needs to shine! - Soy Sauce and Hot Sauce: These two are the secret weapons. They add that extra something-something.
Pro Tip: Go easy on the hot sauce at first—you can always add more later.
How To Make Chicken and Rice Soup?
Let’s Make Some Comfort Food
- Start with the Veggies
Melt butter in a big soup pot over medium heat. Toss in the onions, carrots, and celery, and sauté them for about 4 minutes. They’ll soften up and start smelling amazing—it’s a good sign you’re on the right track. Add the garlic and cook for another minute. - Season and Simmer
Stir in the basil, oregano, parsley, thyme, mustard powder, soy sauce, hot sauce, chicken breasts, and chicken broth. Bring the soup to a gentle simmer (gentle is key—no one likes rubbery chicken). Partially cover and let it cook for 15–20 minutes, or until the chicken is cooked through. - Shred the Chicken
Remove the chicken from the pot and place it on a cutting board. Shred it with two forks—don’t worry about being perfect here. Discard the bones and toss the shredded chicken back into the soup. - Cook the Rice
While the soup’s simmering, cook the rice. Bring 1 ½ cups of chicken broth to a boil in a medium saucepan. Stir in the rice, cover, and reduce to a simmer. Let it cook for 15 minutes, then turn off the heat and let it sit, covered, for another 10 minutes. Fluff it with a fork, and it’s ready to go. - Taste and Adjust
Taste the soup and adjust the seasoning if needed. A little extra salt? More hot sauce? Make it yours. - Bring It All Together
When serving, spoon some rice into each bowl and ladle the soup over the top. Garnish with fresh parsley, and you’re done.
Storage Options:
This soup was made for leftovers. Store the soup and rice in separate containers in the fridge to keep the rice from soaking up all the broth. They’ll stay good for up to 4 days. Planning to freeze it? Leave the rice out—it freezes better on its own. When you’re ready to reheat, just warm the soup on the stove and cook fresh rice.
Variations and Substitutions:
Feel like switching it up? Here are a few ideas:
Want To Save This Recipe?
- Switch the Grain: Use quinoa, farro, or even cauliflower rice for a low-carb twist.
- Add More Veggies: Throw in spinach, kale, or diced zucchini for a veggie boost.
- Make It Creamy: Stir in a splash of heavy cream or coconut milk for a richer soup.
- Kick Up the Heat: Add more hot sauce or a pinch of cayenne if you’re feeling spicy.
What to Serve with Chicken and Rice Soup?
This soup is pretty perfect on its own, but if you’re looking to round out the meal:
- Crusty Bread: Because dunking is non-negotiable.
- Simple Salad: A fresh green salad with a tangy vinaigrette balances the richness of the soup.
- Grilled Cheese: Who doesn’t love a gooey sandwich with their soup?
Frequently Asked Questions:
Can I use rotisserie chicken?
Absolutely! Just shred it and toss it in at the end. It’s a great shortcut.
What’s the best way to reheat leftovers?
Warm the soup on the stove over medium heat and microwave the rice separately to keep the texture perfect.
Can I freeze the soup?
Yep! Freeze the soup without the rice and cook fresh rice when you’re ready to eat—it’ll taste just as good as the day you made it.
There’s something about this Chicken and Rice Soup that just hits the spot every time. Whether you’re curled up on the couch on a rainy day or sharing a cozy meal with family, it’s one of those recipes that feels like home. Give it a try—I’d love to hear what you think or how you make it your own!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken and Rice Soup
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Soup Ingredients
- 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 lbs bone-in chicken breast
- Fresh parsley for garnish
Rice Ingredients
- 1 ½ cups chicken broth
- ¾ cup uncooked long-grain white rice or 2 ¼ cups cooked rice
Instructions
Prepare the Vegetables
- Dice the onion, carrots, and celery evenly to ensure consistent cooking. Mince the garlic and set aside.
Sauté the Vegetables
- Melt the butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté for approximately 4 minutes until softened and aromatic. Add the minced garlic and cook for an additional minute.
Add Seasonings and Broth
- Stir in the dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Add the soy sauce, hot sauce, chicken breasts, and chicken broth.
Simmer the Soup
- Bring the mixture to a gentle simmer over medium heat, avoiding a boil to prevent toughening the chicken. Partially cover the pot and cook for 15–20 minutes, or until the chicken is fully cooked.
Shred the Chicken
- Remove the chicken breasts from the soup and transfer to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Discard the bones and return the shredded chicken to the soup pot.
Cook the Rice
- In a separate medium saucepan, bring 1 ½ cups of chicken broth to a boil. Stir in the uncooked rice, ensuring it is fully submerged. Reduce the heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for an additional 10 minutes before fluffing with a fork.
Adjust Seasoning and Serve
- Taste the soup and adjust salt or seasonings as needed. To serve, spoon the cooked rice into individual bowls and ladle the soup over the top. Garnish with fresh parsley and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
