This cozy Chicken and Rice Soup is pure comfort in a bowl, with tender chicken, savory broth, and perfectly cooked rice soaking up every drop of flavor.
Infused with herbs and aromatics, it’s a hearty, wholesome dish that feels like it came straight from grandma’s kitchen—perfect for chilly nights or when you just need a warm hug.
Star Players in Chicken and Rice Soup
- Bone-in chicken breast – Builds deep, homemade flavor in the broth and delivers juicy, tender bites of chicken.
- Carrots, celery, onion – The classic mirepoix trio that creates the aromatic, flavorful foundation of the soup.
- Garlic – Brings warmth and depth, enhancing every spoonful with a subtle kick.
- Chicken broth – Acts as the heart of the soup, marrying all the flavors into a rich, savory base.
- White long grain rice – Provides body and heartiness, soaking in broth while keeping a pleasant bite.
- Butter – Adds a touch of richness and helps soften the vegetables into perfect texture.
- Soy sauce & hot sauce – Silent heroes, boosting umami and flavor complexity without overpowering the dish.
How to Make Chicken and Rice Soup – The Quick Rundown
Melt butter and sauté the onion, carrots, and celery until softened, then stir in the garlic and seasonings. Pour in chicken broth, hot sauce, and soy sauce, then nestle in the chicken breast. Let it gently simmer until fully cooked and juicy.
While the chicken simmers, cook rice separately in chicken broth for a rich, fluffy finish. Shred the chicken, return it to the pot, and taste for seasoning. Serve the soup over rice and garnish with fresh parsley for a pop of color and freshness.
Cozy Tips & Flavorful Twists
For even more depth, simmer the chicken longer over low heat—it turns fall-apart tender and infuses the broth beautifully. Bone-in chicken is best, but boneless or rotisserie can save time and still taste great. If using cooked chicken, just let it heat gently in the broth to absorb flavor.
Switch things up by using wild rice, jasmine, or brown rice—just adjust the cook time and liquid as needed. A splash of lemon juice before serving adds brightness, while a sprinkle of Parmesan on top delivers a subtle richness.
Don’t skip the hot sauce and soy sauce! They don’t make the soup spicy or salty but work in the background to round out the flavor beautifully.
Keeping It Fresh: Storing & Reheating Chicken and Rice Soup
To keep the soup tasting fresh, always store the rice and broth separately. Rice left in broth will continue to absorb liquid, making it mushy over time. Keep both in airtight containers in the fridge for up to three days or freeze them separately for up to three months.
When reheating, warm the soup on the stove or in the microwave until piping hot. Reheat rice separately and then combine when serving to preserve the perfect texture every time.
Chicken and Rice Soup
Ingredients
Soup
- ▢ 1 teaspoon soy sauce
- ▢ 2 ribs celery diced
- ▢ 5 cups chicken broth
- ▢ 1 teaspoon hot sauce
- ▢ 1 small yellow onion diced
- ▢ 3 cloves garlic minced
- ▢ 1 1/4 lb. bone-in chicken breast
- ▢ ½ cup diced carrots
- ▢ 2 tablespoons butter
- ▢ Fresh parsley for garnish
Rice
- ▢ 3/4 cups white long grain rice uncooked (or 2 ¼ cups cooked)
- ▢ 1 ½ cups chicken broth
Seasonings
- ▢ 1 teaspoon dried basil
- ▢ ¼ teaspoon pepper
- ▢ ½ teaspoon dried parsley
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon dried thyme
- ▢ ½ teaspoon mustard powde
Instructions
- Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery. Sauté for 4 minutes to soften, then incorporate minced garlic and cook for an additional minute.
- Stir in the dried basil, parsley, oregano, thyme, mustard powder, and pepper, followed by the soy sauce, hot sauce, chicken breasts, and 5 cups chicken broth.
- Bring to a gentle simmer and partially cover the pot. Cook the chicken until tender, about 15–20 minutes. Remove and shred the meat using two forks, discarding the bones. Return shredded chicken to the pot. During this time, prepare the rice separately.
- In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add the rice and ensure it’s submerged. Once boiling resumes, cover tightly, reduce to a low simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes to loosen any grains from the bottom. This produces about 2 ¼ cups of rice.
- Taste the soup and add salt if needed. For serving, place a portion of rice in each bowl, then ladle the soup over it. Combine both in the pot only if you expect no leftovers. Garnish with chopped parsley before serving.
