If you are craving comfort in a bowl that warms you to your very core, this Chicken Rice Soup Recipe is exactly what you need. Packed with tender chicken, wholesome vegetables, and fragrant herbs, it offers a wonderful balance of heartiness and freshness. Every spoonful brings together layers of flavor—thanks to a blend of classic seasonings and a touch of soy sauce and hot sauce for a subtle kick. Whether you’re feeling under the weather or simply want an easy yet satisfying meal, this Chicken Rice Soup Recipe is a timeless classic that feels like a warm hug from the inside out.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making this soup truly shine. Each item plays a special role—from the aromatic herbs that infuse the broth with warmth to the vegetables that add texture and color, making this Chicken Rice Soup Recipe as nutritious as it is delicious.
- Dried basil (1 teaspoon): Adds a sweet, peppery note that uplifts the broth’s aroma.
- Dried parsley (½ teaspoon): Provides a gentle herbaceous flavor enhancing freshness.
- Dried oregano (½ teaspoon): Offers earthiness and depth to the soup’s seasoning.
- Dried thyme (½ teaspoon): Brings a subtle minty and floral aroma for warmth.
- Mustard powder (½ teaspoon): Introduces a mild tangy heat that awakens the palate.
- Black pepper (¼ teaspoon): Gives just the right amount of bite to balance the flavors.
- Butter (2 tablespoons): Creates a silky base for sautéing vegetables, enriching the soup.
- Yellow onion, diced (1 small): Adds sweetness and depth when softened.
- Carrots, diced (½ cup): Bring natural sweetness and vibrant orange color.
- Celery, diced (2 ribs): Offers a crisp, refreshing bite that adds texture contrast.
- Garlic, minced (3 cloves): Imparts savory warmth and complexity.
- Chicken broth (5 cups + 1 ½ cups): The flavorful liquid base that makes the soup hearty and comforting.
- Soy sauce (1 teaspoon): Adds umami richness without overpowering.
- Hot sauce (1 teaspoon): Provides a gentle spicy kick to enliven each bite.
- Bone-in chicken breast (1 ¼ lbs): Ensures tender, juicy meat and imparts extra flavor to the broth.
- Uncooked white long-grain rice (¾ cup): Or substitute with 2 ¼ cups cooked rice for convenience; it creates a satisfying, filling texture.
- Fresh parsley for garnish: Adds a pop of vibrant green and fresh herbaceousness at the finish.
How to Make Chicken Rice Soup Recipe
Step 1: Prepare the Chicken and Broth
Start by simmering your bone-in chicken breast gently in the initial 5 cups of chicken broth. This slow cooking infuses the broth with rich flavor while keeping the chicken incredibly tender. Once cooked, remove the chicken and shred it carefully, then return it to the broth to keep things cozy.
Step 2: Sauté the Aromatic Vegetables
While the chicken cooks, melt the butter in a large pot and add the diced onion, carrots, and celery. Sauté these until they become fragrant and soft, about 5–7 minutes. Stir in the minced garlic near the end, letting its savory aroma bloom without burning.
Step 3: Combine Herbs and Seasonings
Sprinkle in all your dried herbs—basil, parsley, oregano, thyme—along with mustard powder and black pepper. Stir well to coat your sautéed vegetables and develop layers of flavor. This step is critical for building the hearty base of your Chicken Rice Soup Recipe.
Step 4: Add Broth, Soy Sauce, and Hot Sauce
Pour in the chicken broth—both the broth from cooking the chicken and the additional 1 ½ cups specified. Mix in the soy sauce and hot sauce to add depth and a gentle kick. Bring this savory mixture to a simmer, allowing the flavors to meld beautifully.
Step 5: Cook the Rice
Stir in the uncooked rice and let it cook in the simmering broth until tender, usually about 15 minutes. The rice will soak up the delicious broth while thickening the soup slightly to a perfect consistency.
Step 6: Finish with Shredded Chicken
Return the shredded chicken to the pot and heat through for a few minutes. Adjust seasoning if needed, ensuring every element from tender chicken to vibrant vegetables is perfectly balanced.
How to Serve Chicken Rice Soup Recipe
Garnishes
The magic finishing touches are fresh parsley sprinkled on top, adding a burst of color and that lively herb quality that brightens the whole dish. You might also consider a little squeeze of lemon juice if you want to add a fresh zing.
Side Dishes
Serve this soup alongside crunchy, crusty bread or warm buttered rolls to soak up every last bit of broth. A simple side salad with a light vinaigrette pairs beautifully, balancing the soup’s richness with fresh crispness.
Creative Ways to Present
For a fun twist, serve Chicken Rice Soup Recipe in mini bread bowls for an eye-catching, cozy presentation. You can also garnish it with a swirl of cream or a sprinkle of grated Parmesan to elevate the flavor profile.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and prevent any flavors from mingling with other foods.
Freezing
You can freeze Chicken Rice Soup Recipe, but be mindful that rice sometimes changes texture after freezing. If possible, freeze the soup and rice separately to maintain better quality. Use a freezer-safe container and consume within 2 months for best taste.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Add a bit of water or broth if it thickens too much. This slow warming keeps the chicken tender and the soup comforting without drying out the rice.
FAQs
Can I use cooked rice instead of uncooked rice?
Absolutely! If you prefer to save time, adding cooked rice during the last few minutes of cooking the soup works well and helps prevent the rice from becoming too mushy.
What type of chicken works best for this soup?
Using bone-in chicken breasts is ideal as the bones add a rich depth of flavor to the broth. However, boneless chicken can work in a pinch, just keep in mind the broth may be lighter in taste.
Is there a substitute for mustard powder?
If you don’t have mustard powder, a tiny dash of prepared mustard or leaving it out entirely won’t drastically change the soup, but the slight tang it brings is a nice touch.
How spicy is this Chicken Rice Soup Recipe?
The hot sauce adds a gentle heat that brightens the soup without overwhelming it. Feel free to adjust the amount or omit it for a milder version tailored to your preference.
Can I make this soup vegetarian?
To make it vegetarian, swap out chicken broth for vegetable broth and omit the chicken, or add a plant-based protein. Adjust herbs and seasonings to keep it just as flavorful and comforting.
Final Thoughts
This Chicken Rice Soup Recipe is a shining example of how simple ingredients come together to create something deeply satisfying and full of love. It’s easy to make, endlessly adaptable, and perfect for any occasion that calls for warmth and nourishment. I can’t wait for you to try it and discover how this humble soup can quickly become a beloved favorite in your home.
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Chicken Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This wholesome Chicken Rice Soup combines tender bone-in chicken breast with aromatic herbs, fresh vegetables, and comforting rice in a savory chicken broth. Perfect for chilly days or when you need a nourishing meal, the soup balances vibrant flavors from dried basil, parsley, oregano, thyme, and a hint of mustard powder. Enhanced with soy and hot sauce, it delivers a subtle kick and rich taste. Garnished with fresh parsley, this soup is easy to prepare and serves as a satisfying, heartwarming dish.
Ingredients
Herbs and Spices
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Vegetables and Aromatics
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 5 cups chicken broth
- 1 ½ cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
Main Ingredients
- 2 tablespoons butter
- 1 ¼ lbs bone-in chicken breast (see notes)
- ¾ cup uncooked white long-grain rice (or 2 ¼ cups cooked rice)
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the aromatics: In a large pot, melt the 2 tablespoons of butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Season the vegetables: Stir in dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Cook the mixture for another 1-2 minutes to release the herbs’ fragrance.
- Add chicken and broth: Place the bone-in chicken breast into the pot and add 5 cups of chicken broth. Bring to a gentle simmer, cover, and let cook for 25 minutes until the chicken is cooked through.
- Remove chicken and shred: Carefully remove the chicken breast, let it cool slightly, then shred the meat off the bones, discarding bones and skin. Return the shredded chicken to the pot.
- Add rice and additional liquids: Stir in the uncooked white long-grain rice (or cooked rice if preferred) and the remaining 1 ½ cups chicken broth. Add soy sauce and hot sauce, stir to combine.
- Cook the rice: Continue cooking the soup over medium-low heat, stirring occasionally, until the rice is tender, about 15-20 minutes. Adjust seasoning if needed.
- Garnish and serve: Remove from heat and ladle soup into bowls. Garnish with fresh parsley to add color and fresh flavor before serving.
Notes
- Using bone-in chicken breast adds extra flavor and richness to the broth; you can substitute boneless if preferred but may need to adjust cook time.
- If using cooked rice, add it during the last 5 minutes of cooking to prevent mushiness.
- The hot sauce is optional and can be adjusted based on heat preference or omitted for a milder soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
