When the chill of the day calls for warmth, this delightfully comforting Chicken and Rice Soup becomes your cozy companion. A harmonious blend of tender chicken, aromatic herbs, and perfectly cooked rice, this soup is like a warm hug in a bowl.
Why You’ll Love This Recipe
- Flavorful Comfort: Every spoonful of Chicken and Rice Soup is a melody of soothing flavors designed to comfort and restore.
- Simple Ingredients: With ingredients readily found in your pantry, this soup is easy to whip up without a hassle.
- Customizable: Whether you prefer a hint of spice or a veggie boost, adjust this soup to suit your taste buds.
- Meal Prep Friendly: Store it separately and enjoy nourishing homemade soup throughout the week.
Ingredients You’ll Need
This Chicken and Rice Soup dazzles with its simplicity. Each ingredient is chosen to contribute a burst of flavor or a texture that elevates the entire dish from ordinary to extraordinary.
- Dried Basil: Brings a fragrant herbal note that underpins the aromatic base of the soup.
- Chicken Broth: The foundation of flavor, providing depth and richness.
- Bone-in Chicken Breast: Infuses the broth with savory goodness while providing tender chunks of chicken.
- White Long Grain Rice: Adds heartiness and texture. Cooked separately to maintain the perfect consistency.
Variations
Embrace your inner chef and modify this Chicken and Rice Soup to fit your dietary needs or personal preferences. It’s incredibly adaptable!
- Spicy Twist: Add a pinch of cayenne pepper or sliced jalapeños for those who love a kick.
- Vegetarian Version: Skip the chicken and use vegetable broth, and add hearty vegetables like peas and mushrooms.
How to Make Chicken and Rice Soup
Step 1: Build the Base
Begin by melting butter in a large pot. Add diced onions, carrots, and celery to create a flavorful base, letting them soften before introducing minced garlic for that aromatic lift.
Step 2: Simmer the Soup
Add the herbs, chicken broth, soy sauce, hot sauce, and chicken breast to the pot. Allow the savory concoction to gently simmer, ensuring the chicken stays tender and moist. Partial covering promotes even cooking.
Step 3: Cook the Rice Separately
While the soup simmers, boil chicken broth and cook your rice separately. This prevents it from absorbing too much soup and keeps the grains fluffy and perfect for serving.
Pro Tips for Making Chicken and Rice Soup
- Flavor Depth: Simmer the chicken over low heat for an extended time to enhance both tenderness and flavor.
- Rice Perfection: Let cooked rice sit for 10 minutes with the lid on after cooking to ensure maximum fluffiness.
- Ingredient Prep: Measure and prep all your ingredients before you start cooking for smooth sailing through the recipe.
- Mixing Varieties: Experiment with different rice types like jasmine or basmati and adjust liquid amounts accordingly.
How to Serve Chicken and Rice Soup
Garnishes
Top your bowl with a sprinkle of fresh parsley or chives to enhance the soup’s delightful color and add a fresh, bright taste.
Side Dishes
Pair this cozy dish with a crusty loaf of bread or a light mixed green salad to complete your meal and satisfy all tastes.
Creative Ways to Present
Serve the soup in rustic soup bowls for a farmhouse vibe, or fancy it up with small crocks and a side of herbed butter toast for an elegant presentation.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover soup and cooked rice in separate, airtight containers to keep everything fresh and tasting just-cooked for up to three days.
Freezing
For longer storage, freeze both the soup and rice in separate containers. This method allows you to thaw and reheat without compromising texture, keeping for up to three months.
Reheating
Reheat the soup on the stove over medium heat, stirring occasionally. Add a little broth if it’s too thick, and warm the rice separately to maintain its texture.
FAQs
-
Can I make this soup with brown rice?
Yes, brown rice is a wonderful alternative! Keep in mind it will need a longer cooking time and more liquid, so adjust these factors accordingly.
-
What if I don’t have bone-in chicken?
No worries! Boneless chicken breast or thighs work well. Just know that bone-in tends to offer richer flavors to the broth.
-
How can I make this soup spicier?
You can add more hot sauce or include sliced jalapeños into the mix while cooking for an extra spicy kick.
-
Is it okay to use store-bought broth?
Absolutely, store-bought broth is convenient and adds delicious flavor, though you can choose low-sodium options to control the soup’s saltiness.
Final Thoughts
This Chicken and Rice Soup recipe is a heartfelt favorite, perfect for turning a simple day into something nourishing and special. Give it a try and fill your home with the irresistible aroma of homemade comfort!
Print
Chicken and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 cups servings (~4 servings)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken and Rice Soup combines tender shredded chicken, flavorful broth, fresh vegetables, and perfectly cooked rice for a comforting and satisfying meal. Ideal for meal prep and freezing, it’s easy to customize with your favorite seasonings and toppings.
Ingredients
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 (e.g., Frank’s)
- 1 1/4 lb bone-in chicken breast (or boneless)
- Fresh parsley for garnish
Rice
- 1 1/2 cups chicken broth
- 3/4 cup uncooked white long grain rice (or 2 1/4 cups cooked rice)
Instructions
- Prepare the rice: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add the rice, ensure it’s submerged, then bring back to a boil. Cover tightly, reduce heat to low, and simmer for 15 minutes. Turn off heat and let sit, covered, for 10 minutes to allow the rice to absorb the liquid. Fluff with a fork and set aside.
- Cook the vegetables: Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery. Cook for about 4 minutes until softened. Add minced garlic and cook for another minute.
- Add seasonings and liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Pour in soy sauce, hot sauce, chicken broth, and add the chicken breast. Bring the mixture to a gentle simmer, cover partially, and cook for 15-20 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken from the soup, discard bones if any, and shred with two forks. Return the shredded chicken to the soup and simmer gently to combine flavors.
- Season and serve: Taste the soup and add salt if needed. Spoon cooked rice into bowls, ladle hot soup over the rice, garnish with fresh parsley, and serve immediately.
Notes
- Bone-in chicken breasts or thighs add more flavor; boneless ones work fine too.
- For extra juiciness, simmer chicken over low heat longer or use leftover rotisserie chicken added towards the end.
- The rice is cooked separately to prevent it from soaking up too much broth, ensuring leftovers can be stored separately and reheated well.
- Leftovers freeze well if stored separately in airtight containers—soup for up to 3 months, rice for up to 1 month.
- Feel free to add your favorite toppings like shredded cheese, green onions, or crackers.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
