If you are looking for a comforting, hearty, and soul-soothing meal, this Chicken Rice Soup Recipe is exactly what you need. Imagine tender, perfectly seared chicken breasts simmered alongside fragrant vegetables and tender jasmine rice, all melding together in a flavorful broth that warms you from the inside out. This homemade soup is simple to make, packed with wholesome ingredients, and offers that nostalgic coziness only a classic chicken rice soup can deliver. Whether you’re feeling under the weather or just craving a bowl of pure comfort, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
Building a delicious Chicken Rice Soup Recipe comes down to a handful of simple, fresh ingredients that each play an essential role in shaping the flavors, texture, and color of the dish. These staples combine to create a broth that’s rich and savory, with just the right balance of heartiness and freshness.
- 2 split chicken breasts: These provide tender, juicy meat and a rich base for the broth when simmered.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps in achieving that delightful sear on the chicken.
- 1 yellow onion, diced: Offers sweetness and depth once caramelized.
- 3 celery stalks, sliced: Contributes a crisp freshness and classic soup texture.
- 3 carrots, sliced: Bring natural sweetness and vibrant color to the soup.
- 8 cups water: The base for the broth, enough to simmer all ingredients to perfection.
- 1 tablespoon chicken flavored Better Than Bouillon: Boosts the chicken flavor and enriches the soup’s savory notes.
- 2 teaspoons minced garlic: Adds aromatic warmth and depth.
- 3 bay leaves: Infuse the broth with a subtle herbal note without overpowering.
- 1 cup white rice (such as jasmine): Provides comforting texture and absorbs the delicious broth.
- Salt & pepper: To taste, perfect for balancing all the savory flavors.
How to Make Chicken Rice Soup Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large dutch oven or pot over medium-high heat. Pat the chicken breasts dry and season generously with salt and pepper. Place them skin-side down into the hot oil and resist the urge to move them. Let the skin develop a beautiful golden sear for 4-5 minutes before flipping to cook the other side for another 4 minutes. This sear is the foundation of great flavor for your soup.
Step 2: Sauté the Onions
Remove the browned chicken onto a plate for later use. In the same pot, add diced onions and cook, stirring occasionally, until they become translucent and tender, about 3-4 minutes. This step releases the onions’ natural sweetness and creates a fragrant base for your soup.
Step 3: Add Vegetables and Broth Ingredients
Next, toss in the celery and carrots, followed by water, chicken flavored Better Than Bouillon, minced garlic, and bay leaves. Give everything a good stir, making sure to scrape the bottom of the pot with your spoon. This technique lifts those delicious browned bits left from the chicken, enhancing the broth’s complexity. Now, nestle the chicken breasts back into the pot.
Step 4: Simmer the Soup
Bring your pot to a gentle boil, then cover and reduce the heat to simmer for 15 minutes. This slow cooking infuses the broth with savory goodness while cooking the chicken perfectly through.
Step 5: Incorporate the Rice
After the initial simmer, stir in the cup of white rice and cover again. Let the soup simmer for an additional 10 minutes. The rice soaks up the liquid, becoming tender and absorbing all those lovely flavors.
Step 6: Finish Cooking the Soup
Carefully remove the chicken breasts and transfer them to a cutting board. Let the soup continue to simmer for 5 more minutes, allowing the rice to reach perfect doneness.
Step 7: Prepare the Chicken
When the chicken is cool enough to handle, peel off the skin and cut the meat away from the bones. Dice the chicken into bite-sized pieces and return them to the pot. Remove the bay leaves, give everything one last gentle stir, and your Chicken Rice Soup Recipe is ready to warm your heart.
How to Serve Chicken Rice Soup Recipe
Garnishes
Serving your soup with thoughtful garnishes elevates it from simple comfort food to a delightful dining experience. Try sprinkling fresh chopped parsley or a sprinkle of cracked black pepper on top for freshness and a hint of color. A squeeze of lemon can also brighten the soup’s warmth and pair beautifully with the garlic and bay leaf flavors.
Side Dishes
This soup is satisfying on its own, but pairing it with crusty bread or warm dinner rolls creates a complete meal. A crisp green salad can provide a refreshing contrast, while some roasted vegetables can round out the meal nicely with extra depth and nutrition.
Creative Ways to Present
For a cozy gathering, serve the soup in charming individual bowls with a garnish bar offering extras like fresh herbs, lemon wedges, or chili flakes for a customizable touch. For meal prep, mason jars filled with soup and garnishes on the side allow for easy reheating and serving. You can even add a sprinkle of parmesan cheese on top for a subtle cheesy indulgence that pairs wonderfully with the rice.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chicken Rice Soup Recipe into airtight containers and store in the refrigerator. It will stay fresh for 3 to 4 days, making it a perfect option for quick lunches or dinners during the week without sacrificing homemade flavor.
Freezing
Chicken rice soup freezes beautifully, but because rice can sometimes absorb liquid and get mushy, it’s best to freeze the soup without the rice. Keep the rice separately and add freshly cooked rice to each bowl when reheating. Freeze the broth and chicken in freezer-safe containers for up to 3 months.
Reheating
Reheat your soup gently on the stovetop over medium heat, adding water or broth if it has thickened too much. Stir in freshly cooked rice or heat the stored rice separately and combine just before serving. This helps maintain texture and freshness in every spoonful.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring a rich flavor and tender texture that works wonderfully in this recipe. Just adjust the cooking time slightly to ensure they are fully cooked through.
Is it necessary to use Better Than Bouillon?
While not strictly necessary, Better Than Bouillon adds a concentrated burst of chicken flavor that enriches the broth. If you don’t have it, chicken broth or stock can be used instead, though the taste might be slightly lighter.
Can I make this soup gluten-free?
Yes, this Chicken Rice Soup Recipe is naturally gluten-free as long as you check that your Better Than Bouillon or any broth used is gluten-free. Rice and fresh vegetables are always safe choices.
How can I make the soup creamier?
If you prefer a creamier texture, you can stir in a splash of cream, coconut milk, or even a dollop of Greek yogurt just before serving, which adds lusciousness without overpowering the delicate broth.
What’s the best rice to use for this soup?
Jasmine rice is recommended because it cooks up tender and fragrant, soaking up the broth perfectly. However, long-grain white rice or basmati can be excellent alternatives if you prefer.
Final Thoughts
This Chicken Rice Soup Recipe is more than just a meal — it’s a warm embrace on a chilly day, a remedy when you’re feeling rundown, and a simple pleasure anytime you want something both nourishing and delicious. I hope you give this recipe a try and find as much joy in making and eating it as I do. There’s just something magical about a homemade bowl of soup that truly feels like home.
Print
Chicken Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This comforting Chicken Rice Soup features tender seared chicken breasts simmered with fresh vegetables, aromatic bay leaves, and chicken-flavored broth, all combined with fluffy white rice. A perfect hearty and warming meal that’s easy to prepare and full of rich flavors.
Ingredients
Proteins
- 2 split chicken breasts
Vegetables
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, sliced
- 2 teaspoons minced garlic
Grains
- 1 cup white rice (such as jasmine)
Liquids & Broth
- 8 cups water
- 1 tablespoon chicken flavored Better Than Bouillon
Oils & Fats
- 1 tablespoon olive oil
Herbs & Spices
- 3 bay leaves
- Salt & pepper to taste
Instructions
- Heat the Oil: In a large dutch oven or pot, heat the olive oil over medium-high heat to prepare for searing the chicken.
- Sear the Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper. Place them skin side down in the hot oil. Let cook undisturbed for 4-5 minutes to develop a good brown sear. Flip and sear the other side for another 4 minutes without moving them.
- Sauté Onions: Remove the browned chicken breasts and set aside on a plate. Add the diced onions to the pot and sauté, stirring occasionally, for 3-4 minutes until they become translucent.
- Add Vegetables and Broth: Incorporate the sliced celery, carrots, water, chicken flavored Better Than Bouillon, minced garlic, and bay leaves into the pot. Stir well, scraping the bottom to release browned bits which enhance the soup’s flavor. Return the seared chicken breasts to the pot.
- Simmer Soup: Cover the pot and bring the soup to a boil. Once boiling, reduce heat and let it simmer for 15 minutes to cook the chicken and meld flavors.
- Add Rice: Stir the white rice into the simmering soup. Cover again and cook for an additional 10 minutes, allowing the rice to soften and absorb flavors.
- Check Chicken & Continue Simmering: Remove the chicken breasts carefully, check for doneness, and transfer them to a cutting board to cool slightly. Allow the soup to simmer uncovered for 5 more minutes to ensure rice is fully cooked.
- Prepare Chicken & Finish Soup: Remove bay leaves from the pot and turn off heat. Carefully remove skin from the chicken breasts, then use a sharp knife to cut the meat away from the ribs and bones. Dice the chicken into bite-sized pieces, stir them back into the soup, and serve immediately for a hearty, delicious meal.
Notes
- For a richer broth, consider using homemade chicken stock instead of water.
- If you prefer a low sodium option, reduce or omit the salt and use a low-sodium bouillon alternative.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Jasmine rice is recommended for its fragrant and fluffy texture but you can substitute with any white rice of your choice.
- Remove chicken skin before serving for a lighter soup.
