There’s nothing quite as comforting as a warm bowl of chicken and rice soup, perfect for chilly evenings or when you need a nourishing meal. This recipe combines tender chicken, flavorful seasonings, and perfectly cooked rice for a wholesome dish the whole family will love. The soup is rich in protein from the chicken, provides fiber and vitamins from the vegetables, and has a flavorful broth infused with herbs and spices. Unlike traditional versions where rice is cooked directly in the broth, this recipe prepares it separately to ensure the perfect texture every time. Whether you’re making it as a cozy dinner or a meal prep option for the week, this soup is a reliable go-to recipe that’s both satisfying and easy to prepare. Plus, it freezes well, making it a great make-ahead meal!
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4
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 Base:
- 2 tablespoons butter
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ¼ lbs bone-in chicken breast (see notes)
- Fresh parsley for garnish
Rice:
- 1 ½ cups chicken broth
- ¾ cup uncooked white long-grain rice (or 2 ¼ cups cooked rice)
Instructions
- In a large soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, sautéing for about 4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute, releasing its aroma.
- Sprinkle in the dried basil, parsley, oregano, thyme, mustard powder, and black pepper, stirring well.
- Pour in the chicken broth, soy sauce, and hot sauce. Place the bone-in chicken breast into the pot.
- Bring to a gentle simmer, ensuring not to boil to prevent the chicken from becoming tough. Partially cover and cook for 15-20 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and use two forks to shred the meat, discarding the bones. Return the shredded chicken to the soup.
- While the soup simmers, prepare the rice separately. In a medium saucepan, bring 1 ½ cups chicken broth to a boil.
- Add the rice, ensuring it is fully submerged. Return to a boil, then cover and reduce to a simmer. Cook for 15 minutes, then turn off the heat and let it sit, covered, for 10 minutes.
- Taste the soup and adjust salt levels if needed.
- To serve, spoon rice into bowls and ladle the soup over the top. Alternatively, mix the rice directly into the soup for easy serving.
- Garnish with fresh parsley and enjoy hot!
Options:
- Substitute chicken with turkey for a variation in flavor.
- Use brown rice or quinoa instead of white rice for added nutrition.
- Add spinach or kale towards the end for extra greens.
- Replace butter with olive oil for a lighter version.
- Try different herbs such as rosemary or sage for a unique taste.
Nutritional Insights and Dietary Considerations
This chicken and rice soup is packed with protein, vitamins, and essential minerals. The chicken provides lean protein, while the vegetables offer fiber and important nutrients. The broth is soothing and hydrating, making it a great option for cold or flu season. If you’re watching your sodium intake, opt for low-sodium chicken broth and adjust the seasoning accordingly. Those looking for a gluten-free option can use tamari instead of soy sauce. You can also swap white rice for brown rice or quinoa for added fiber and a nuttier flavor.
Sharing and Commenting is Caring
Did you try this recipe? We’d love to hear how it turned out! Share your experience in the comments below, and let us know if you made any creative variations. If you found this recipe helpful, consider sharing it with friends and family who love comforting, homemade meals. Cooking is always better when shared, and your feedback helps others discover new favorites. Happy cooking! 🍲