Chicken and Rice Soup Recipe

Ah, the magic of a warm bowl of homemade Chicken and Rice Soup! This comforting dish is a staple in many households, bringing together tender chicken, hearty rice, and a medley of flavorful vegetables. It’s a hug in a bowl, perfect for chilly evenings or when you need a little pick-me-up.

this Recipe

Ingredients You’ll Need

Let’s dive into the heart of this recipe: the ingredients. Simple yet flavorful, these components come together to create something truly delightful. Each plays its part in contributing to the rich taste and comforting texture of our Chicken and Rice Soup.

• Chicken Breast: Opt for bone-in for added flavor, but boneless works just as well if that’s what you have on hand.
• Seasonings: A mix of dried herbs and spices adds depth and warmth to the soup.
• Vegetables: Onion, carrots, and celery are a classic trio, providing sweetness and texture.
• Chicken Broth: Acts as the soul of the soup, so choose a quality broth for the best taste.
• Rice: Long-grain white rice complements the soup perfectly, adding substance and heartiness.

Variations

Feeling adventurous? This recipe is wonderfully adaptable. Here are some variations to make this Chicken and Rice Soup your own masterpiece, catering to your taste and dietary needs.

• Vegetarian Twist: Skip the chicken and use vegetable broth, adding more vegetables like zucchini or bell peppers.
• Spicy Kick: Crank up the heat by adding more hot sauce or a dash of cayenne pepper.
• Grain Swap: Try quinoa or brown rice for a nutty flavor and a boost of nutrition.

How to Make Chicken and Rice Soup

Step 1: Sauté the Vegetables

Start by melting the butter over medium heat in a large pot. Add in the diced onions, carrots, and celery, allowing them to soften for about 4 minutes. Then, toss in the minced garlic and let it cook for another minute to release its aromatic oils.

Step 2: Simmer the Soup

Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth to the pot. Bring it to a gentle bubble, cover partially, and let the chicken cook slowly until it’s nice and tender – about 15-20 minutes. This slow simmer ensures the chicken stays juicy and the flavors meld beautifully. Shred the chicken once cooked and return it to the soup.

Step 3: Cook the Rice Separately

While your chicken is simmering, cook the rice by bringing 1 ½ cups of chicken broth to a boil in a separate saucepan. Add the rice, cover tightly, and let it simmer. This method keeps the rice from absorbing too much broth during storage, ensuring every serving is perfect.

How to Serve Chicken and Rice Soup

Garnishes

A sprinkle of fresh parsley not only adds a pop of color but also a hint of freshness that brightens the soup. If you’re feeling extra fancy, a squeeze of lemon can elevate the flavors further.

Side Dishes

Pair your Chicken and Rice Soup with a crusty piece of sourdough bread or a simple side salad to balance the meal with some crunch and acidity.

Creative Ways to Present

Serve this soup in a hollowed-out bread bowl or in a rustic earthenware bowl to enhance the cozy, homemade feel. Don’t forget to add a few decorative swirls of cream if you’re feeling artistic!

Make Ahead and Storage

Storing Leftovers

Ensure leftovers are stored in airtight containers. The soup can last for up to three days in the refrigerator. Remember to keep the rice and soup separate to preserve their textures.

Freezing

The soup and rice freeze beautifully when stored separately. This way, each component maintains its integrity. You can freeze the soup for up to three months, making it a perfect candidate for meal prep.

Reheating

Reheat the soup slowly on the stovetop over low heat, adding the rice just before serving. This method ensures that everything warms evenly without turning mushy.

FAQs

Final Thoughts

There you have it, a delectable Chicken and Rice Soup ready to delight your taste buds! Whether you’re a seasoned chef or a culinary newbie, this dish promises satisfaction with each spoonful. Give it a try, share with loved ones, and enjoy the cozy warmth it brings to your table. Happy cooking!

Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 136 reviews

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

A comforting homemade Chicken and Rice Soup featuring tender shredded chicken, aromatic vegetables, flavorful seasonings, and separate cooked rice, perfect for easy storage and versatile serving. This hearty soup is cooked gently to retain moisture and can be made on stovetop or crock pot for convenience.

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Ingredients

Units USM Scale 1x2x3x

Seasonings

• 1 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard powder
• 1/4 teaspoon pepper

Soup

• 2 tablespoons butter
• 1 small yellow onion, diced
• 1/2 cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 5 cups chicken broth
• 1 teaspoon soy sauce
• 1 teaspoon hot sauce
• 1 1/4 lb. bone-in chicken breast
• fresh parsley for garnish

Rice

• 1 1/2 cups chicken broth
• 3/4 cups white long grain rice, uncooked

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Instructions

1. Prepare the rice: Add 1 ½ cups chicken broth to a medium saucepan and bring to a boil. Stir in the rice, then reduce heat to low, cover tightly, and simmer for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes to allow the rice to absorb the flavors.
2. Cook the soup: In a large pot, melt butter over medium heat. Add diced onions, carrots, and celery; cook for about 4 minutes until softened. Add minced garlic and cook for 1 more minute.
3. Add seasonings and liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Pour in chicken broth, soy sauce, and hot sauce. Place the chicken breasts into the pot.
4. Cook the chicken: Bring the soup to a gentle simmer, partially cover, and cook for 15–20 minutes until the chicken is cooked through and tender. Carefully remove the chicken, shred it with two forks, discard bones, and return shredded chicken to the soup.
5. Combine and serve: Taste the broth and season with salt if desired. Divide the cooked rice into bowls, ladle hot soup over the rice, garnish with fresh parsley, and serve immediately.

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Notes

• Bone-in chicken breasts or thighs add richer flavor; boneless work fine too.
• Slow simmering the chicken makes it extra juicy and flavorful.
• If using cooked rotisserie or leftover chicken, add it in the final stage and simmer for 15 minutes to meld flavors.
• Freeze soup and rice separately for best storage; reheat thoroughly before serving.
• Garnish with Ranch Oyster Crackers or additional fresh herbs for added flavor.

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Nutrition

• Serving Size: 1 cup
• Calories: 220 kcal
• Sugar: 3 g
• Sodium: 750 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 70 mg