There’s nothing quite like a warm bowl of homemade soup to bring comfort and nourishment. This chicken rice soup recipe is your answer for a simple yet incredibly satisfying meal. It features wholesome ingredients and a rich, deeply flavored broth, ensuring a cozy dish everyone will love. Forget complicated steps; we focus on quick preparation without sacrificing taste. Get ready to enjoy a truly delightful and easy-to-make soup.
Why You’ll Love This Chicken Rice Soup
You’ll cherish this chicken rice soup for its comforting qualities and straightforward approach.
- It’s a deeply comforting and nourishing meal perfect for chilly days or when you need a gentle pick-me-up.
- The recipe is easy and quick to prepare right on your stovetop, making it ideal for busy weeknights.
- You only need simple, flavorful ingredients that are likely already in your pantry or easily found at any grocery store.
- This soup is fantastic for make-ahead meals and freezes beautifully, saving you time later.
- It’s incredibly versatile, allowing for easy adaptations to suit your taste or what you have on hand.
- We even include a slow cooker method for a hands-off cooking experience.
Ingredients
Gathering the right ingredients is the first step to a delightful homemade chicken rice soup recipe. We use fresh vegetables, savory broth, and a blend of seasonings to build robust flavor.
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 5 cups chicken broth (for soup)
- 1 teaspoon dried basil
- ½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder
- ¼ teaspoon pepper
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ¼ lb. bone-in chicken breast (see notes)
- Fresh parsley, to garnish
- 1 ½ cups chicken broth (for rice)
- ¾ cup white long-grain rice, uncooked (or 2 ¼ cups cooked rice)
Notes & Substitutions
You can easily adapt this chicken rice soup to your pantry and preferences. Using bone-in chicken breast infuses the broth with deeper flavor as it cooks. However, boneless chicken breasts or thighs work well too; simply adjust cooking time. For rice, long-grain white rice holds its shape best, but you can use brown rice or wild rice blend, just note they require longer cooking times. Our “secret ingredients” – soy sauce and hot sauce – aren’t for spice, but for a subtle umami depth. Don’t skip them! Feel free to swap carrots or celery for parsnips, or use vegetable broth for a lighter base.
Equipment
You don’t need much special gear to make this delicious soup.
- A large soup pot or Dutch oven will be perfect for simmering the main soup ingredients.
- A medium saucepan is essential for cooking the rice separately.
- Grab a cutting board and a sharp knife for prepping your vegetables.
- Standard measuring cups and spoons ensure accurate ingredient portions.
- Keep two forks handy for easily shredding the cooked chicken.
Instructions
Making this stovetop chicken rice soup recipe is straightforward. Remember, the rice cooks separately to prevent it from soaking up too much broth and becoming mushy, especially for leftovers. This also allows the soup and rice to freeze beautifully in separate containers.
Stovetop Chicken Rice Soup Instructions
- Prep Vegetables: Dice the small yellow onion, ½ cup carrots, and 2 ribs of celery. Mince 3 cloves of garlic.
- Sauté Aromatics: Melt 2 tablespoons of butter in a large soup pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Sauté them for about 4 minutes until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute until fragrant. Do not let the garlic brown.
- Season the Base: Stir in the seasonings: 1 teaspoon dried basil, ½ teaspoon each of dried parsley, oregano, thyme, and mustard powder, and ¼ teaspoon pepper. Add 1 teaspoon soy sauce and 1 teaspoon hot sauce. Mix everything well with the softened vegetables.
- Add Chicken and Broth: Place the 1 ¼ lb. bone-in chicken breast into the pot with the vegetables. Pour in 5 cups of chicken broth.
- Gentle Simmer: Bring the soup to a very gentle bubble, then reduce the heat to low. Partially cover the pot 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 fully cooked and tender.
According to culinary experts, simmering is superior to boiling for cooking chicken as it helps maintain tenderness and moisture.
- Shred Chicken: Carefully remove the cooked chicken breast from the soup. Using two forks, shred the chicken meat from the bone (discard the bone). Return the shredded chicken to the soup.
- Keep Warm: Keep the soup warm over low heat while you prepare the rice.
How to Cook Rice for Chicken Soup (Separately)
- Boil Broth: In a medium saucepan, bring 1 ½ cups of chicken broth to a boil over medium-high heat.
- Add Rice: Stir in ¾ cup of uncooked white long-grain rice.
- Simmer: Reduce the heat to low, ensuring the broth is at a gentle simmer. Cover the saucepan tightly with a lid.
- Cook: Cook for 15-20 minutes, or according to package directions, until all the broth is absorbed and the rice is tender.
- Rest: Remove the saucepan from the heat and let the rice rest, still covered, for 5 minutes.
- Fluff and Serve: Fluff the cooked rice with a fork. Keep it separate from the soup until ready to serve, then add a scoop to each bowl.
Crock Pot Chicken Rice Soup Instructions
For a convenient, hands-off approach to this delightful chicken rice soup recipe:
- Combine Ingredients: In your slow cooker, combine the diced yellow onion, carrots, celery, minced garlic, 2 tablespoons of butter, and all the seasonings (basil, parsley, oregano, thyme, mustard powder, pepper). Stir in the soy sauce and hot sauce.
- Add Chicken and Broth: Place the 1 ¼ lb. bone-in chicken breast on top of the vegetables. Pour in 5 cups of chicken broth.
- Cook: Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the chicken is very tender and easily shreds.
- Shred and Return: Carefully remove the chicken, shred it with two forks (discard bones), and return the shredded chicken to the soup. Stir gently.
- Cook Rice Separately: While the soup finishes cooking, prepare the rice in a separate pot using the “How to Cook Rice for Chicken Soup” instructions above.
- Serve: Ladle the warm soup into bowls and add a scoop of cooked rice to each serving.
Pro Tips & Troubleshooting
These tips guarantee your chicken rice soup turns out perfect every time. First, always cook the chicken at a gentle simmer, never a rolling boil. This prevents the chicken from becoming tough and stringy, ensuring it stays tender and juicy. We emphasize cooking the rice separately because it keeps the grains firm and prevents them from absorbing too much broth, which can lead to mushy texture and a thickened soup. Our flavor boosters – soy sauce, hot sauce, and mustard powder – add a subtle depth and umami without making the soup spicy; they are key to its rich profile. To save time, use pre-cooked rotisserie chicken or leftover cooked chicken; just add it at the end to warm through. Always taste your soup before serving and adjust seasonings as needed. If your soup tastes a bit bland, a pinch more salt or a dash of black pepper can make a big difference. Finally, never add raw rice directly to soup that you plan to store, as it will continue to absorb liquid and expand, making the rice mushy and reducing the amount of broth.
Serving, Storage & Variations
Serving Suggestions
Garnish your comforting chicken rice soup with a generous sprinkle of fresh chopped parsley for a pop of color and fresh flavor. Serve it alongside crusty bread for dipping or your favorite crackers. For an extra touch of richness, offer a dollop of sour cream or a sprinkle of grated Parmesan cheese as a topping.
Storage Instructions
For best results, store the soup and cooked rice separately in airtight containers in the refrigerator. The soup will keep well for up to 3-4 days. You can also freeze the soup in freezer-safe containers for up to 3 months; freeze the rice separately too. Thaw frozen soup in the refrigerator overnight, then gently reheat on the stovetop or in the microwave until hot. Add fresh cooked rice when serving.
Variations
Get creative with your chicken rice soup by adding different elements. Introduce extra vegetables like frozen peas, corn, or diced zucchini during the last 10 minutes of cooking. Experiment with other herbs such as fresh dill or a sprig of rosemary. To make a creamy chicken rice soup, stir in a splash of milk, heavy cream, or a swirl of coconut milk at the very end. For a vegetarian option, swap chicken for canned white beans and use vegetable broth.
Nutrition Information
This homemade chicken rice soup recipe offers a balanced and wholesome meal. The nutritional values provided are approximate and can vary based on specific ingredients and serving sizes.
Estimated per serving (1.1 cups soup + 0.3 cups cooked rice):
| Nutrient | Amount |
|---|---|
| Calories | 275 |
| Carbohydrates | 28g |
| Protein | 21g |
| Fat | 9g |
Note: Serving size is approximate. Nutritional information is an estimate and can vary based on specific ingredients used.
Frequently Asked Questions (FAQ)
Can I cook the rice directly in the soup?
We do not recommend cooking rice directly in this chicken rice soup recipe. The rice will absorb too much broth, leading to a mushy texture and a much thicker soup, especially when stored as leftovers.
What kind of chicken is best for chicken rice soup?
Bone-in chicken breast is excellent for flavor, as the bones impart richness to the broth. However, boneless chicken breasts or thighs work perfectly fine if you prefer less prep.
Are the “secret ingredients” (soy, hot sauce, mustard) necessary?
Yes, these ingredients are crucial for adding a subtle layer of umami and depth to the soup, not for heat. They enhance the overall savory profile of the chicken rice soup.
How can I make this soup thicker?
If you prefer a thicker soup, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until thickened. Alternatively, you can blend about a cup of the cooked vegetables from the soup, then return them to the pot.
Conclusion
This easy homemade chicken rice soup recipe offers the perfect blend of warmth, comfort, and delicious flavor. With simple steps and wholesome ingredients, you can create a satisfying meal that nourishes both body and soul. It’s a versatile dish that’s perfect for any occasion, from a cozy family dinner to a comforting weeknight meal. We hope you enjoy making and savoring every spoonful of this delightful homemade soup. Feel free to share your creations and feedback with us!
