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Nothing beats a warm bowl of soup, especially when it’s homemade. This chicken rice soup recipe offers pure comfort in every spoonful. It’s hearty, packed with flavor, and incredibly easy to prepare, making it a perfect meal for any day of the week. Get ready to enjoy a classic that brings warmth and satisfaction to your table.
According to Health.com, chicken soup is known for its immune-boosting properties and can help ease cold and flu symptoms. Discover the health benefits of chicken and vegetable soup.
Why You’ll Love This Chicken Rice Soup
- Deliciously Comforting: It’s the ultimate bowl of warmth, perfect for chilly evenings or a day when you need a pick-me-up.
- Simple Ingredients: You’ll find most items already in your pantry, making this a go-to meal with minimal fuss.
- Easy to Make: This recipe is designed with beginners in mind, featuring straightforward steps for a successful outcome.
- Healthy and Flavorful: Loaded with wholesome chicken and vegetables, it offers a balanced meal without sacrificing taste.
- Versatile and Customizable: Easily adjust ingredients to suit your preferences or what you have on hand.
Ingredients
Gathering your ingredients is the first step to creating this delicious chicken rice soup recipe. Each component plays a vital role in building its rich, comforting flavor. You’ll use tender chicken, fresh vegetables, fragrant herbs, and the essential rice for a truly satisfying meal.
- Chicken: 1 1/4 lb. bone-in chicken breast (see notes)
- Broth: 5 cups chicken broth, plus 1 ½ cups for cooking rice (low-sodium recommended)
- Vegetables: 1 small yellow onion (diced), ½ cup diced carrots, 2 ribs celery (diced), 3 cloves garlic (minced)
- Rice: 3/4 cups white long grain rice (uncooked. Or 2 ¼ cups cooked rice.)
- Butter/Oil: 2 tablespoons butter
- Seasonings: 1 teaspoon dried basil, ½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder, ¼ teaspoon pepper
- Flavor Boosters: 1 teaspoon soy sauce, 1 teaspoon hot sauce
- Garnish: Fresh parsley
Notes & Substitutions
You have flexibility with many ingredients for this soup. For chicken, boneless breasts or thighs work well; adjust cooking time as needed. A rotisserie chicken is also a fantastic shortcut – just shred and add at the end. While long-grain white rice is classic, feel free to use brown rice, wild rice, or even small pasta like orzo for a different texture. When it comes to vegetables, feel free to add spinach, peas, or corn during the last few minutes of cooking. Use homemade chicken broth for the richest flavor, or a good quality store-bought low-sodium version. Adjust seasonings to your taste; add a pinch of red pepper flakes for heat or a bay leaf for extra depth.
Equipment
Having the right tools makes cooking this soup a breeze.
- Large soup pot or Dutch oven: Essential for simmering the soup base.
- Separate medium saucepan: For cooking the rice perfectly.
- Cutting board and sharp knife: For preparing your vegetables and chicken.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Two forks: Ideal for easily shredding the cooked chicken.
Instructions
Creating this comforting chicken rice soup recipe is straightforward and enjoyable. Follow these simple steps for a delicious meal. Remember, cooking the rice separately is key to avoiding mushy texture and allowing for better storage of leftovers.
Note: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.
Pro Tip: Measure out the ingredients ahead of time. The rest of the recipe will fly by!
- Prep Ingredients: Start by dicing your yellow onion, carrots, and celery. Mince the garlic cloves. 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 or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Cook them, stirring occasionally, for about 4 minutes until they begin to soften.
- Add Garlic: Stir in the minced garlic with the softened vegetables. Continue cooking for just 1 more minute until it becomes fragrant. Be careful not to let the garlic burn.
- Combine Soup Base: Add the measured dried basil, parsley, oregano, thyme, and mustard powder to the pot. Stir in the pepper, 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 and cover partially. Allow the chicken to slowly cook through for about 15-20 minutes. Avoid a rapid boil, as this can make the chicken tough.
For food safety, the USDA recommends cooking chicken to an internal temperature of 165°F (74°C). Check the safe minimum internal temperature chart for poultry.
- Cook Rice Separately: While the chicken simmers, prepare the rice. In a separate medium saucepan, combine the 3/4 cup white long-grain rice with 1 ½ cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or according to package directions, until the liquid is absorbed and rice is tender.
- Shred Chicken: Once the chicken is cooked through, carefully remove it from the soup using tongs. Place it on a cutting board. Once slightly cooled, use two forks to shred the chicken meat from the bones. Discard the bones and any skin.
- Return Chicken: Add the shredded chicken back into the soup pot. Stir it gently to combine with the fragrant broth and vegetables.
- Combine & Serve: You have two options here: either add the cooked rice directly to the main soup pot if serving immediately, or add a scoop of rice to individual serving bowls and ladle the hot soup over it.
- Garnish: Sprinkle each serving with fresh chopped parsley just before enjoying. This adds a burst of fresh flavor and a vibrant color.
Pro Tips & Troubleshooting
Achieving the perfect bowl of soup is easy with these simple tips.
- Prevent Tough Chicken: Always cook your chicken at a gentle simmer, never a rolling boil. This keeps the meat tender and juicy, ensuring a delightful texture in your chicken rice soup.
- Perfect Rice: Cooking rice separately is crucial for maintaining its texture and preventing it from becoming mushy. It also ensures your soup doesn’t get overly thick if you have leftovers.
- Flavor Boosters: Taste your soup before serving. Adjust the soy sauce and hot sauce to your preference. A squeeze of fresh lemon juice at the end can brighten all the flavors.
- Thickening Soup: If you prefer a thicker soup, you can create a slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water, then whisk it into the simmering soup until it reaches your desired consistency. This is entirely optional.
- Seasoning Check: Always taste and adjust seasonings just before serving. Salt levels can vary by broth and personal preference.
Serving, Storage & Variations
This versatile soup is wonderful on its own, but also pairs beautifully with other dishes.
Serving Suggestions
Serve this heartwarming chicken rice soup recipe piping hot. A slice of crusty bread or warm cornbread is perfect for dipping into the flavorful broth. Offer lemon wedges on the side for a bright, citrusy finish, or an extra sprinkle of fresh herbs like dill or chives. For a complete meal, pair it with a simple green salad dressed with a light vinaigrette.
Storage
For the best texture and longevity, store the cooked soup and the cooked rice in separate airtight containers in the refrigerator. They will keep fresh for up to 3-4 days. When reheating, combine the desired portions of soup and rice. For freezing, store both the soup and rice separately in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Variations
- Add Vegetables: Enhance your soup with extra nutrients by stirring in spinach, peas, corn, or diced potatoes during the last 10 minutes of cooking.
- Spice It Up: If you love a little heat, add a pinch of red pepper flakes along with the other seasonings, or an extra dash of hot sauce.
- Creamy Version: For a richer, creamier texture, stir in a splash of heavy cream, coconut milk, or a dollop of Greek yogurt just before serving.
- Grain Alternatives: Instead of white rice, try small pasta shapes like orzo, ditalini, or even quinoa for a different twist. Cook them separately following package directions.
Nutrition
This chicken rice soup is a truly wholesome and balanced meal, packed with lean protein from the chicken and essential vitamins from the array of fresh vegetables. It’s naturally comforting and contributes to a nutritious diet. Enjoying a bowl provides energy and helps you feel satisfied.
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 |
| Total Fat | 8-12g |
| Saturated Fat | 3-5g |
| Cholesterol | 60-80mg |
| Sodium | 600-800mg |
| Total Carbs | 25-35g |
| Dietary Fiber | 2-4g |
| Total Sugars | 3-5g |
| Protein | 20-25g |
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients, preparation methods, and portion sizes. This is not medical or dietary advice.
FAQ
- Can I use pre-cooked chicken? Absolutely! Shred about 2 cups of pre-cooked chicken (like rotisserie chicken) and add it back to the soup with the shredded vegetables at the end, just before serving, to warm through.
- What kind of rice is best? Long-grain white rice is traditional, but brown rice, wild rice, or even small pasta like orzo work well. Just be sure to cook them separately according to their package directions.
- How do I make it creamier? For a creamier chicken rice soup, stir in a quarter cup of heavy cream or a splash of evaporated milk during the last few minutes of cooking.
- Can I freeze chicken rice soup? Yes, you can! For best results and to prevent mushy rice, freeze the soup and the cooked rice in separate airtight, freezer-safe containers. Thaw overnight before reheating gently.
- Why cook the rice separately? Cooking rice separately prevents it from absorbing too much broth and becoming overcooked or mushy. It also ensures the soup doesn’t thicken excessively during storage, preserving its optimal texture.
Conclusion
This homemade chicken rice soup recipe truly embodies comfort and simplicity. With its nourishing ingredients and straightforward steps, it’s a perfect choice for busy parents and beginner cooks alike. Enjoy the deeply satisfying flavors and warmth it brings, making any day a little brighter. We encourage you to try this classic; it’s sure to become a cherished favorite in your kitchen.
Equipment
- Large soup pot or Dutch oven For making the soup base.
- medium saucepan Used to cook rice separately.
- Cutting board
- Sharp knife
- measuring cups and spoons
- Two forks To shred chicken after cooking.
Ingredients
- 1.25 lb bone-in chicken breast
- 5 cups chicken broth (plus 1.5 cups for rice)
- 1 small yellow onion, diced
- 0.5 cup diced carrots
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 0.75 cup white long grain rice, uncooked
- 2 tbsp butter
- 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
- fresh parsley, for garnish
Instructions
- Prep Ingredients: Dice onion, carrots, and celery. Mince garlic. Measure all seasonings, sauces, and broth.
- Sauté Aromatics: Melt butter in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 4 minutes until soft.
- Add Garlic: Stir in garlic and cook for 1 minute, until fragrant. Don’t let it brown.
- Build Soup Base: Add basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, and hot sauce. Stir well. Add chicken breast and 5 cups broth.
- Simmer Chicken: Bring to a gentle bubble, reduce heat to low, cover partially, and simmer for 15–20 minutes until chicken reaches 165°F.
- Cook Rice Separately: In a saucepan, combine ¾ cup rice with 1.5 cups broth. Bring to boil, cover, and simmer 15–20 minutes until tender. Let rest 5 minutes.
- Shred Chicken: Remove chicken from soup, cool slightly, and shred with two forks. Discard bones and skin.
- Return Chicken: Add shredded chicken back to pot. Stir well to combine with broth and veggies.
- Combine & Serve: Add rice to individual bowls and ladle soup over it. This keeps rice from getting mushy in leftovers.
- Garnish: Sprinkle with fresh parsley and serve hot.
