Chicken Rice Soup

This Chicken Rice Soup is the kind of cozy, soul-warming bowl that makes any chilly day instantly better. With tender shredded chicken, aromatic herbs, and a broth full of classic vegetables, it’s both nourishing and deeply comforting. Cooking the rice separately keeps the soup perfectly brothy and ensures leftovers stay just as good the next day. Whether you’re fighting off a cold or craving something simple and soothing, this homemade soup delivers every time.

Ingredients

• 1 teaspoon dried basil
• 1/2 teaspoon each dried parsley, oregano, thyme, mustard powder
• 1/4 teaspoon black pepper
• 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 lbs bone-in chicken breast
• Fresh parsley, for garnish
• 1 1/2 cups chicken broth (for rice)
• 3/4 cup uncooked long-grain white rice (or 2 1/4 cups cooked rice)

Directions

1. Melt butter in a large soup pot over medium heat. Add onion, carrots, and celery; sauté 4 minutes.
2. Stir in garlic and cook 1 minute more.
3. Add dried seasonings, soy sauce, hot sauce, chicken, and 5 cups broth.
4. Bring to a gentle simmer, partially cover, and cook 15–20 minutes, until chicken is cooked through.
5. Remove chicken, shred with two forks, discard bones, and return meat to the pot.
6. In a separate saucepan, bring 1 1/2 cups broth to a boil.
7. Add rice, return to a boil, then cover and reduce heat to a simmer for 15 minutes.
8. Turn off heat and let rice sit covered 10 minutes to finish steaming.
9. Taste the soup and adjust salt as needed.
10. Spoon rice into bowls and ladle soup over the top; garnish with parsley.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 6

Tips

• Cook the rice separately to keep the broth from getting overly thick or starchy.
• Store soup and rice in separate airtight containers to maintain texture, especially for leftovers or freezing.

FAQ

Can I use boneless chicken?
Yes—reduce simmering time slightly since boneless breasts cook faster.

Can I use rotisserie chicken?
Absolutely—add it after the broth simmers; reduce initial cooking time to 10 minutes.

Can I add more vegetables?
Yes—mushrooms, spinach, or peas make great additions.

Can I use brown rice?
You can, but it will require a longer cooking time and more broth—follow package directions.

Does this soup freeze well?
Yes—freeze the soup and rice separately to keep the best texture.