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Chicken and rice soup in a soup pot with broth, vegetables, shredded chicken, and rice.
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Chicken and Rice Soup

This Chicken and Rice Soup has the BEST seasonings, juicy chicken, and flavorful rice with vegetables. You'll think this cozy soup came right from grandma's kitchen.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 8 cups
Calories: 121kcal
Author: Stephanie

Ingredients

Seasonings

  • 1 teaspoon dried basil
  • ½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder
  • ¼ teaspoon pepper

Soup

  • 2 tablespoons butter
  • 1 small yellow onion diced
  • ½ 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 lb. bone-in chicken breast see notes
  • fresh parsley to garnish

Rice

  • 1 ½ cups chicken broth
  • 3/4 cups white long grain rice uncooked. (Or 2 ¼ cups cooked rice.)

Instructions

  • Note: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.
  • Pro Tip: Measure out the ingredients ahead of time. The rest of the recipe will fly by!
  • Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
  • Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
  • Bring the soup to a very gentle bubble and cover partially. Allow the chicken to slowly cook through (a boil will make it tough)- about 15-20 minutes. Remove the chicken and use two forks to shred. (Discard the bones.) Return it to the soup. While the chicken simmers, cook the rice in a separate pot.

Cook the Rice

  • Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce to a simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time. This will yield 2 ¼ cups of flavorful rice. Note: Other varieties of rice can be used and will require different amounts of liquid and simmering time. (Refer to package for instructions.)
  • Taste the soup and season with salt if desired.
  • Spoon the rice into serving bowls and ladle soup on top. If you don’t anticipate leftovers, you can add the rice right to the soup pot. Garnish with parsley and serve!

Notes

Pro Tips:
  • Cuts of Chicken: Bone-in chicken breast or chicken thighs will add the most flavor to the broth. (I usually have boneless on hand and that works fine as well if needed!)
  • Cooking the chicken: You can let the chicken simmer over very low heat for a longer period of time. This makes the chicken extra juicy and the broth extra flavorful. 
  • Using rotisserie or leftover chicken: 2 cups cooked chicken can also be used. You can add it at the same point as the chicken breast is added in the recipe and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
  • You can't taste the hot sauce, soy sauce, or mustard powder in this recipe, they are used as flavor enhancers. I use Frank's hot sauce.
  • Top this soup with Ranch Oyster Crackers for even more flavor!
  • This recipe is in The Cozy Cookbook on page 39!
  • Be sure to try my Creamy Chicken and Wild Rice Soup recipe next!
Crock Pot Method
  • Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
  • Add the the basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken, and chicken broth.
  • Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Shred it at the end of cooking and return it to the soup.
  • Cook rice separately as outlined in stovetop procedure. Add rice to serving bowls and ladle soup on top.
  • Store any leftover rice and soup in separate containers and refrigerate or freeze.
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Be sure to freeze the rice in a separate container from the soup. They both freeze well.
Nutritional information is an estimate and is per cup. This recipe makes approximately 8 cups.

Nutrition

Calories: 121kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 803mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1444IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 1mg