What makes a bowl of chicken soup unforgettable? For me, it’s when the broth is fragrant, the chicken is tender, and the rice stays perfectly plump—not mushy. This Chicken Rice Soup hits that sweet spot by cooking the rice separately and marrying it with a deeply savory broth right before serving. If your focus keyword is Chicken Rice Soup, you’re in the right place: this recipe is cozy, meal-prep friendly, and engineered to keep leftovers fresh.
We’ll build layers of flavor with aromatics, herbs, and a smart splash of soy sauce and hot sauce. Then we gently simmer bone-in chicken breasts for maximum richness. Serve the rice in the bowl and ladle the soup over—hello, silky broth and perfectly textured grains.
Ingredients
| Ingredient | Amount/Quantity |
|---|---|
| Dried basil | 1 teaspoon |
| Dried parsley | ½ teaspoon |
| Dried oregano | ½ teaspoon |
| Dried thyme | ½ teaspoon |
| Mustard powder | ½ teaspoon |
| Black pepper (freshly ground) | ¼ teaspoon |
| Butter | 2 tablespoons |
| Yellow onion, diced | 1 small |
| Carrots, diced | ½ cup |
| Celery ribs, diced | 2 ribs |
| Garlic, minced | 3 cloves |
| Chicken broth (for soup) | 5 cups |
| Soy sauce | 1 teaspoon |
| Hot sauce | 1 teaspoon |
| Bone-in chicken breast | 1¼ lbs |
| Fresh parsley, chopped (garnish) | To taste |
| Chicken broth (for rice) | 1½ cups |
| White long-grain rice, uncooked (or 2¼ cups cooked) | ¾ cup |
Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes (faster than many classic stovetop soups that often take 60+ minutes)
Step-by-Step Instructions
Step 1: Set up your mise en place
Measure spices, dice onion, carrots, and celery, and mince the garlic. Tip: Having everything ready makes the cooking flow effortless and prevents overcooking aromatics.
Step 2: Sauté the aromatics
Melt the butter in a large soup pot over medium heat. Add onion, carrots, and celery; sauté 4 minutes until the onions are translucent and vegetables smell sweet. Stir in the minced garlic and cook 1 minute until fragrant. Tip: Don’t brown the garlic—golden is fine, dark brown turns bitter.
Step 3: Build the broth base
Stir in basil, parsley, oregano, thyme, mustard powder, and black pepper. Add soy sauce, hot sauce, chicken broth (5 cups), and the bone-in chicken breasts. Bring to a gentle simmer. Tip: Keep it below a boil; aggressive boiling can toughen chicken fibers.
Step 4: Simmer gently
Partially cover and simmer 15–20 minutes, or until the chicken is cooked through and tender. Remove chicken to a board, shred with two forks, discard bones, and return the shredded meat to the pot. Taste and adjust salt as needed. Tip: Bone-in chicken enriches the broth—worth it for flavor.
Step 5: Cook the rice separately
In a medium saucepan, bring 1½ cups chicken broth to a boil. Stir in the rice, ensuring it’s submerged. Return to a boil, then cover tightly and reduce to a low simmer; cook 15 minutes. Turn off heat and let sit, covered, 10 minutes to steam and release any stuck grains. Fluff with a fork. Tip: Cooking rice separately preserves broth clarity and keeps leftovers from turning mushy.
Step 6: Assemble and serve
Spoon a portion of rice into bowls and ladle hot soup over the top. Garnish with freshly chopped parsley and a crack of black pepper. For zero leftovers, you can stir the rice into the pot just before serving. Tip: Add a squeeze of lemon at the table to brighten the broth.
Nutritional Information
Nutrition varies by brand and portion size. Canned chicken rice soup ranges widely—from about 127 calories per cup with moderate carbs and sodium to much higher values depending on preparation. Homemade versions with lean chicken and broth typically deliver solid protein and modest fat per serving. Always adjust salt to taste to manage sodium.
- Estimated per serving (guidance only; calculate with your exact brands):
- Calories: 220–300 kcal
- Protein: 20–30 g
- Carbohydrates: 25–40 g
- Fat: 6–12 g
- Fiber: 2–4 g
- Sodium: highly variable; season conservatively if needed
- Note: Cook chicken to a safe internal temperature of 165°F (74°C) before shredding.
Healthier Alternatives
- Swap white rice: Use brown rice or wild rice for more fiber and a nutty bite; cook separately and add to bowls.
- Lower sodium: Use low-sodium broth and skip extra salt; lean on herbs, lemon juice, and a dash of hot sauce for perceived saltiness.
- Extra veg: Stir in baby spinach or chopped kale in the last 2–3 minutes for added micronutrients.
- Gluten-free: Ensure your broth and soy sauce are GF (use tamari) to keep the soup celiac-friendly.
- Higher protein: Add extra shredded chicken or stir in egg whites (whisk and stream into simmering soup for ribbons).
Serving Suggestions
- Pair with a crisp side salad and warm crusty bread.
- Add a squeeze of lemon, a drizzle of olive oil, and a dusting of Parmesan for an Italian-style finish.
- Meal prep tip: Portion cooked rice and soup separately; combine when reheating for best texture.
- Comfort flair: Serve with buttered toast soldiers or garlic bread on chilly evenings.
Common Mistakes to Avoid
- Overcooking rice in the soup: Rice keeps absorbing liquid and turns mushy; cook it separately for leftovers that stay pleasant, then combine at serving.
- Boiling the chicken hard: A rolling boil toughens meat; keep it at a gentle simmer for tender shreds.
- Skipping seasoning balance: Taste at the end; a touch more pepper, lemon, or hot sauce can lift the whole pot.
- Overcrowding aromatics: Sauté in a roomy pot so vegetables sweat without steaming, building sweeter, deeper flavor.
- Undercooking chicken: Verify 165°F (74°C) for food safety with a thermometer.
Storing Tips
- Refrigerate: Store soup and rice in separate airtight containers for up to 4 days.
- Freeze: Both soup and rice freeze well; freeze separately up to 2–3 months for best texture.
- Reheat: Warm soup on the stovetop until steaming; add rice at the end to heat through. If soup thickens, splash in broth or water.
- Make-ahead: Simmer the broth and chicken a day in advance; cook rice fresh on serving day for ideal grains.
Conclusion
Chicken Rice Soup should be soothing and satisfying, not soggy. This method—sweating aromatics, gently simmering bone-in chicken, and cooking rice separately—delivers clear, flavorful broth and tender grains every time. It’s the kind of bowl that tastes like home, reheats beautifully, and keeps its texture all week. If you make this Chicken Rice Soup, leave a comment and rating—your tips help other home cooks. Craving more cozy bowls? Bookmark this for meal prep and share it with someone who needs a nourishing dinner tonight.
FAQs
Q1. Can I cook the rice directly in the soup?
You can, but for the best leftovers, cook rice separately. Grains keep absorbing broth, which can lead to overly thick, mushy soup the next day.
Q2. What kind of chicken works best?
Bone-in chicken breast adds body and flavor to the broth. Boneless works in a pinch; reduce simmer time and consider adding a splash more broth for richness.
Q3. How do I know the chicken is safely cooked?
Use an instant-read thermometer. Chicken should reach 165°F (74°C) in the thickest part before shredding.
Q4. Can I use rotisserie chicken?
Yes—stir in shredded rotisserie chicken during the final 5 minutes just to heat through. Simmer the aromatics and broth as directed to build flavor.
Q5. How do I prevent bland soup?
Toast spices in butter with the aromatics, season in layers, and finish with acid (lemon) or heat (hot sauce). Soy sauce adds umami depth without tasting “soy.”
Chicken Rice Soup (Cozy, One-Pot Flavor)
Equipment
- Large soup pot or Dutch oven
- Medium saucepan with lid
- Chef’s knife
- Cutting board
- Measuring Cups & Spoons
- Wooden spoon
Ingredients
Spice Blend
- 1 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp mustard powder
- 1/4 tsp black pepper (freshly ground)
Soup Base
- 2 tbsp butter
- 1 yellow onion, diced small
- 1/2 cup carrots, diced
- celery ribs, diced 2 ribs
- 3 cloves garlic, minced
- 5 cups chicken broth (for soup)
- 1 tsp soy sauce
- 1 tsp hot sauce
- 1 1/4 lb bone-in chicken breast
- fresh parsley, chopped (garnish) to taste
Rice (Cooked Separately)
- 1 1/2 cups chicken broth (for rice)
- 3/4 cup white long-grain rice, uncooked or 2 1/4 cups cooked
Instructions
- Set up your mise en place: Measure spices, dice onion, carrots, and celery, and mince the garlic. Tip: Having everything ready makes the cooking flow effortless and prevents overcooking aromatics.
- Sauté the aromatics: Melt the butter in a large soup pot over medium heat. Add onion, carrots, and celery; sauté 4 minutes until the onions are translucent and vegetables smell sweet. Stir in the minced garlic and cook 1 minute until fragrant. Tip: Don’t brown the garlic—golden is fine; dark brown turns bitter.
- Build the broth base: Stir in basil, parsley, oregano, thyme, mustard powder, and black pepper. Add soy sauce, hot sauce, chicken broth (5 cups), and the bone-in chicken breasts. Bring to a gentle simmer. Tip: Keep it below a boil; aggressive boiling can toughen chicken fibers.
- Simmer gently: Partially cover and simmer 15–20 minutes, or until the chicken is cooked through and tender. Remove chicken to a board, shred with two forks, discard bones, and return the shredded meat to the pot. Taste and adjust salt as needed. Tip: Bone-in chicken enriches the broth—worth it for flavor.
- Cook the rice separately: In a medium saucepan, bring 1 1/2 cups chicken broth to a boil. Stir in the rice, ensuring it’s submerged. Return to a boil, then cover tightly and reduce to a low simmer; cook 15 minutes. Turn off heat and let sit, covered, 10 minutes to steam. Fluff with a fork. Tip: Cooking rice separately preserves broth clarity and keeps leftovers from turning mushy.
- Assemble and serve: Spoon a portion of rice into bowls and ladle hot soup over the top. Garnish with freshly chopped parsley and a crack of black pepper. Tip: Add a squeeze of lemon at the table to brighten the broth.
