Step into the warmth of grandma’s kitchen with our Chicken and Rice Soup, a heartwarming blend of the best seasonings, tender chicken, flavorful rice, and fresh vegetables. Whether you’re simmering on the stovetop or letting the crock pot do the work, this recipe promises a comforting, nourishing bowl perfect for any day.
With each ingredient carefully chosen to balance flavors and textures, this soup is not just a meal; it’s a hug in a bowl. And for those who love to plan ahead, it’s freezer-friendly, ensuring you can savor this cozy delight any time you wish.
How to Prepare Chicken and Rice Soup
Vegetable Sauté: In a large soup pot, melt the butter over medium heat. Cook the onions, carrots, and celery until they begin to soften, about 4 minutes, then add the garlic and cook for an additional minute.
Add Ingredients and Cook: Add the basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken, and broth to the pot. Bring to a gentle boil, then reduce to a simmer with the lid partially on. Cook the chicken until tender, about 15-20 minutes, then remove it, shred the meat, and discard the bones. Return the shredded chicken to the soup.
Cook Rice Separately: In a medium pot, boil 1 ½ cups of chicken broth, add the rice, and ensure it’s fully submerged. Cover, reduce to a simmer, and cook for 15 minutes. Turn off the heat and let it sit covered for an additional 10 minutes to steam.
Assemble and Garnish: Season the soup to taste. To serve, place rice in bowls and ladle the soup over the top, garnishing with fresh parsley. This method prevents the rice from absorbing all the soup’s broth, particularly if saving for leftovers.
Chicken and Rice Soup
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 2 tablespoons butter
- 1 small yellow onion
- ½ cup diced carrots
- 2 ribs celery
- 3 cloves garlic
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 1/4 lb. bone-in chicken breast
- fresh parsley
Rice
- 1 ½ cups chicken broth
- 3/4 cups white long grain rice
Instructions
- Vegetable Sauté: In a large soup pot, melt the butter over medium heat. Sauté the onions, carrots, and celery until they start to soften, roughly 4 minutes, then add the garlic and sauté for another minute.
- Add Ingredients and Cook: Introduce the basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken, and broth to the pot. Bring to a gentle boil, then lower to a simmer with the lid partially on. Let the chicken cook until tender, about 15-20 minutes, then shred the chicken after removing it and discard the bones. Return shredded chicken to the soup.
- Cook Rice Separately: For the rice, boil 1 ½ cups chicken broth in a medium pot, add the rice, and ensure it's submerged. Cover, reduce to a simmer, and cook for 15 minutes. Turn off the heat and let it sit covered for another 10 minutes to finish steaming.
- Assemble and Garnish: Season the soup to taste. Serve by placing rice in bowls and pouring the soup over the top, garnishing with fresh parsley. This method keeps rice from absorbing all the soup's broth, especially if planning for leftovers.
How to Store Chicken and Rice Soup
For optimal freshness and convenience, store the soup and rice separately. Allow both to cool completely before transferring them into airtight containers. The soup can be refrigerated for up to 4 days or frozen for up to 3 months. Rice should be refrigerated and used within 1-2 days or can also be frozen, separately, for up to 2 months. To reheat, thaw overnight in the refrigerator if frozen, then warm the soup and rice separately on the stove or in the microwave, adding a little extra broth to the soup if needed.
