The Cozy Cook

Chicken and Rice Soup

This homemade Chicken and Rice Soup has the BEST mix of simple seasonings, juicy chicken, flavorful rice, and tender vegetables. It can be made on the Stovetop or in the Crock Pot and leftovers make a great freezer meal!

A dutch oven filled with Chicken and Rice Soup with parsley on the side.

Chicken and Rice Soup

This is probably one of the coziest soup recipes that you can possibly make. It’s so simple, comes together really quickly, and the flavor is just perfect. There are a few flavor enhancers here that may surprise you, but trust me on this- they make all the difference.

Can You Cook the Rice in the Soup?

A lot of recipes call for cooking the rice right in the soup- but I beg you not to do it. I like to cook it on the side in some chicken broth instead, this way the rice and the soup can be stored separately in the fridge or in the freezer. (Rice loves to absorb broth when it cooks and during storage.) -I’ve seen my friends use a slotted spoon to try to remove rice from the soup pot before storing leftovers. And I know you don’t have time for that.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Soften vegetables and garlic in butter in a large pot. Add seasonings, soy sauce, hot sauce, chicken, and chicken broth. Bring to a gentle boil and let the chicken slowly cook through. (Boiling rapidly will make the chicken tough.)

Cooking diced vegetables in butter and adding chicken, seasonings, and broth.

Meanwhile, cook the rice in chicken broth in a separate pot and set aside. Once the chicken is cooked through, remove it from the soup and use 2 forks to shred it.

A pot of cooked rice next to a plate of shredded chicken.

Add the chicken back to the soup. 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!

Adding chicken and rice to chicken and rice soup.

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.)
  • 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.

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!)
  • You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe, they are used as flavor enhancers. I usually use Texas Pete Hot Sauce. (Frank’s hot sauce is my trusty backup!)
  • 2 1/4 cups of leftover rice can be used for this recipe as well.

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.

A white bowl filled with chicken and rice soup with a spoon on the side.

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Chicken and Rice Soup

5 from 6 ratings
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.

Ingredients

Seasonings

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

Soup

  • 2 tablespoons butter
  • 1 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 seasonings in a pinch bowl 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 gentle boil and cover partially. Allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. 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.)
  • 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

  • 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.

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.)
  • 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.

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

 

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12 comments on “Chicken and Rice Soup”

  1. So tasty & so easy. A keeper for sure! 

  2. This turned out so good. Thanks for the recipe!

  3. Yummy.  Absolutely the best ever

  4. This is a perfect savory chicken soup! I followed the recipe exactly, with one exception. I didn’t have any dried parsley, so I used marjoram. It’s a rainy fall evening here in Kentucky, and this soup hits the spot. Your recipes are always appreciated!

    • Thanks so much for the great comments Patty! I’m so happy you enjoyed this. Sounds like a cozy day over in Kentucky! Thanks so much for taking the time to leave a review!❤️

  5. I made this Chicken and Rice soup for MYSELF!!!! I’ve been coughing for a week straight and I needed something to sooth this throat of mine. It came out amazing!!!! I was surprised at how much flower this recipe has in and i didn’t think it required that much work. I cooked it using the crockpot method and I am freezing the leftovers for the first winter storm! (if I can wait that long). I’m very happy with this soup and I will keep coming back to this recipe in the future!!! 5 Stars from me!!!!

    • I’m so happy you enjoyed the soup Anita!😍 This is definitely a great one for when you’re feeling sick, it’s great to hear it soothed your soar throat. Thanks so much for taking the time to comment and review. Feel better!💖

  6. Another next level meal thanks to your awesome tips Stephanie! I never knew about flavor enhancers and how they work but I’ve learned so much from you I think I’m actually becoming a good cook. My family has noticed the improvement too and it’s been fun getting such great feedback. I think the most important tip in this one is to cook the rice separately as you mentioned. Thanks again!

    • Thanks so much Michelle! I love hearing comments from people who are noticing improvements in their cooking. It’s amazing how some simple tips can make such a difference. Thanks so much for your support and for taking the time to leave such great comments and a review!😍

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