Skip to content 
When comfort calls, nothing answers quite like a warm bowl of homemade soup. This classic chicken rice soup recipe delivers hearty satisfaction with every spoonful. It’s a soothing, flavorful dish perfect for chilly evenings or a simple family meal. Best of all, this beginner-friendly recipe is incredibly easy to make, bringing delicious comfort to your table in no time.
Why You’ll Love This Chicken Rice Soup
This isn’t just any soup; it’s a bowl full of warmth and flavor you’ll want to make again and again. Here’s why this particular chicken rice soup recipe will become a household favorite:
- Deliciously Comforting: It’s the ultimate cozy meal, perfect for any weather or mood.
- Simple Ingredients: You’ll find everything you need at your local grocery store, keeping things easy.
- Easy to Make: Our step-by-step guide ensures even beginners can create a perfect batch.
- Healthy & Flavorful: Packed with lean protein and fresh vegetables, it’s a wholesome choice.
- Versatile Dish: Great for meal prep, a nourishing dinner, or even when you need a pick-me-up.
Ingredients
Crafting the perfect chicken rice soup recipe starts with fresh, quality ingredients. We focus on simple items that combine to create incredible flavor.
- 2 tablespoons butter
- 1 small yellow onion (diced)
- ½ cup diced carrots
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried basil
- ½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder
- ¼ teaspoon pepper
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 5 cups chicken broth
- 1 ¼ lb. bone-in chicken breast (see notes)
- 1 ½ cups chicken broth (for cooking rice)
- ¾ cup white long grain rice (uncooked. Or 2 ¼ cups cooked rice.)
- Fresh parsley (to garnish)
Notes & Substitutions
You can easily adapt this chicken rice soup to your pantry and preferences. For the chicken, boneless, skinless chicken breasts or thighs work just as well, simply adjust cooking time. Shredded rotisserie chicken is also a great shortcut; just add it at the end with the cooked rice. For rice, long-grain white rice is classic, but brown rice or wild rice blends offer a nuttier flavor and require longer cooking. You can even try orzo or quinoa for a different grain texture. Feel free to add more vegetables like spinach, peas, or corn during the last few minutes of cooking. Low-sodium chicken broth gives you control over the saltiness, and you can always add more to taste. Don’t be afraid to experiment with seasonings – a pinch of red pepper flakes adds a nice kick!
Equipment
You don’t need fancy gadgets to make this simple chicken rice soup recipe. Here’s what you’ll need:
- Large soup pot or Dutch oven (at least 6-quart)
- Separate medium saucepan (for rice)
- Cutting board and sharp knife
- Measuring cups and spoons
- Two forks (for shredding chicken)
Instructions
This chicken rice soup recipe is designed to be straightforward and rewarding. We cook the rice separately to ensure it maintains its texture and doesn’t absorb too much broth during storage, making leftovers even better. This method also means your soup and rice can be frozen separately for optimal results.
Pro Tip: Measure out all your ingredients ahead of time. The rest of the recipe will fly by!
- Prep Ingredients: Start by dicing your onion, carrots, and celery. Mince the garlic and measure out all your dried spices, soy sauce, and hot sauce. This mise en place makes the cooking process smooth.
- Sauté Aromatics: Melt the butter in your large soup pot over medium heat. Add the diced onions, carrots, and celery. Sauté these vegetables for about 4 minutes until they begin to soften, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for just 1 more minute until it becomes fragrant. Be careful not to burn the garlic.
- Combine Soup Base: Add the dried basil, parsley, oregano, thyme, mustard powder, and pepper to the pot. Stir them in for about 30 seconds to toast slightly. Pour in the soy sauce and hot sauce. Place the bone-in chicken breast into the pot, then pour in the 5 cups of chicken broth.
- Simmer Chicken: Bring the soup to a very gentle bubble, then reduce the heat to low, cover partially, and let the chicken slowly cook through. Avoid a rapid boil, as this can make the chicken tough. Simmer for about 15-20 minutes, or until the chicken is tender and cooked through (internal temperature reaches 165°F).
- Cook Rice Separately: While the chicken simmers, prepare the rice. In a separate medium saucepan, combine the ¾ cup uncooked long-grain white rice with 1 ½ cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the broth is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- Shred Chicken: Carefully remove the cooked chicken breast from the soup. Allow it to cool slightly, then use two forks to shred the meat from the bone. Discard the bones and any skin.
- Return Chicken: Add the shredded chicken back into the soup pot. Stir well to combine the chicken with the flavorful broth and vegetables.
- Combine & Serve: Your delicious chicken rice soup recipe is nearly complete! To serve, ladle the hot soup into individual bowls. Add a scoop of the separately cooked rice directly into each bowl. This keeps the rice from getting mushy if you have leftovers.
- Garnish: Sprinkle each serving with fresh chopped parsley for a burst of color and fresh flavor. Enjoy your homemade comforting meal!
Pro Tips & Troubleshooting
Making this chicken rice soup recipe is simple, but a few tricks can elevate your results.
- Prevent Tough Chicken: Always simmer the chicken gently; a rolling boil can make it dry and tough. Low and slow is key for tender, shreddable chicken.
- Perfect Rice: Cooking rice separately prevents it from becoming overly soft or soaking up too much broth. This ensures ideal texture and makes storing leftovers easier.
- Flavor Boosters: Don’t be shy about adjusting seasonings. A little extra soy sauce can deepen the umami, while a dash more hot sauce adds a subtle kick to this chicken rice soup.
- Thickening Soup: If you prefer a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the simmering soup at the end and cook for a minute until it thickens.
- Seasoning Check: Always taste your soup before serving. Adjust salt, pepper, or any other seasonings to your preference.
Serving, Storage & Variations
This versatile chicken rice soup recipe is perfect on its own, but also shines with a few additions or changes.
Serving Suggestions
Serve this heartwarming chicken rice soup piping hot. It pairs beautifully with a slice of crusty bread or warm dinner rolls for dipping. A wedge of lemon on the side allows guests to add a bright, fresh zest. For a complete meal, offer a simple green side salad with a light vinaigrette.
Storage
For the best texture, store the cooked soup and the cooked rice in separate airtight containers in the refrigerator for up to 3-4 days. When ready to reheat, combine your desired portions of soup and rice. Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of extra broth or water if needed to thin it out. You can also freeze the soup and rice separately for up to 3 months.
Variations
- Add Vegetables: Stir in a handful of fresh spinach, frozen peas, or corn during the last 5 minutes of cooking. Diced potatoes or sweet potatoes can also be added with the carrots and celery.
- Spice It Up: For those who like extra heat, a pinch of red pepper flakes or an additional dash of hot sauce can transform this comforting chicken rice soup.
- Creamy Version: For a richer, creamy soup, stir in ¼ to ½ cup of heavy cream, half-and-half, or even milk just before serving.
- Grain Alternatives: Instead of white rice, try substituting with orzo pasta, small shell pasta, or even quinoa for a different texture and nutritional profile. Cook these separately as well.
Nutrition
This chicken rice soup recipe offers a wholesome, balanced meal. It’s packed with lean protein from the chicken, complex carbohydrates from the rice, and essential vitamins and minerals from the variety of vegetables. It’s a nourishing and satisfying choice that fuels your body with goodness. Please note that nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
According to research, chicken soup can help alleviate cold symptoms by increasing mucus flow and providing hydration.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 280-320 |
| Protein | 25-30g |
| Fat | 8-12g |
| Carbohydrates | 25-30g |
| Fiber | 2-4g |
Disclaimer: These are estimated values and can vary based on specific brands and preparation methods. Consult a registered dietitian for personalized nutrition advice.
FAQ
- Can I use pre-cooked chicken? Absolutely! If using pre-cooked chicken like rotisserie chicken, shred it and add it to the soup during the last 5 minutes of simmering, just before adding the rice.
- What kind of rice is best? Long-grain white rice is recommended for its texture, but brown rice or wild rice can be used. Remember these take longer to cook, so adjust timing accordingly for your chicken rice soup.
- How do I make it creamier? For a creamier soup, stir in a splash of heavy cream, half-and-half, or even milk during the last step, heating gently until warmed through.
- Can I freeze chicken rice soup? Yes! For best results, freeze the cooked soup and the cooked rice in separate airtight containers. Thaw overnight in the refrigerator and reheat gently.
- Why cook the rice separately? Cooking rice separately prevents it from absorbing all the broth and becoming mushy. This method keeps the rice al dente and allows for better storage of leftovers, maintaining the ideal texture for your delicious chicken rice soup.
Conclusion
There’s nothing quite like a warm bowl of homemade soup to bring comfort and joy. This chicken rice soup recipe is a testament to the power of simple ingredients creating truly satisfying flavors. It’s easy enough for any home cook, quick enough for busy weeknights, and hearty enough to satisfy the whole family. We encourage you to try this classic, comforting dish and make it a staple in your recipe rotation. Enjoy the warmth and deliciousness it brings to your table!
Equipment
- Large soup pot or Dutch oven At least 6-quart size recommended.
- medium saucepan For cooking the rice separately.
- Cutting board
- Sharp knife
- measuring cups and spoons
- Two forks Used to shred chicken.
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 0.5 cup diced carrots
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 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
- 1 tsp soy sauce
- 1 tsp hot sauce
- 5 cups chicken broth
- 1.25 lb bone-in chicken breast
- 1.5 cups chicken broth (for rice)
- 0.75 cup uncooked white long grain rice
- fresh parsley, for garnish
Instructions
- Prep Ingredients: Dice onion, carrots, celery. Mince garlic. Measure out spices, soy sauce, and hot sauce.
- Sauté Aromatics: Melt butter in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 4 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, without burning.
- Combine Soup Base: Stir in dried herbs and pepper for 30 seconds. Add soy sauce, hot sauce, chicken breast, and 5 cups chicken broth.
- Simmer Chicken: Bring soup to a gentle simmer. Cover partially and cook on low heat for 15–20 minutes until chicken reaches 165°F.
- Cook Rice Separately: In a saucepan, cook ¾ cup rice with 1½ cups chicken broth. Bring to a boil, reduce to low, cover and simmer 15–18 mins. Let sit 5 mins.
- Shred Chicken: Remove chicken from soup, let cool slightly, then shred with two forks. Discard bones and skin.
- Return Chicken: Add shredded chicken back into the soup and stir well.
- Combine & Serve: Ladle hot soup into bowls. Add a scoop of cooked rice into each bowl. Stir gently.
- Garnish: Top each bowl with fresh chopped parsley and serve warm.
