Can I use boneless chicken instead of bone-in?

Absolutely, boneless chicken breast or thighs work fine if that’s what you have. Just note that bone-in chicken will always add more flavor to your broth for a richer taste. When using boneless, consider simmering gently to keep the meat from drying out.

Why do you cook the rice separately?

Cooking the rice separately prevents it from soaking up too much broth and swelling too much in the soup pot. This helps keep your soup texture balanced and prevents leftovers from becoming thick and gummy when stored or reheated.

Can I make this soup in a slow cooker?

Yes! You can use a slow cooker by melting butter in it and adding all veggies, seasonings, broth, soy sauce, hot sauce, and chicken. Cook on low for about 6 hours to keep the chicken tender and juicy. Shred chicken and serve with separately cooked rice.

How long does this soup keep in the fridge?

Stored properly in airtight containers with rice separate from soup, this creamy chicken and rice soup will keep for up to 3 days in the refrigerator. Reheat gently to maintain texture and flavor.

Creamy Chicken and Rice Soup - Cozy and Delicious Comfort Food

Description

This comforting Chicken and Rice Soup combines tender shredded chicken, flavorful broth, and perfectly cooked rice to create a hearty and delicious meal. Cook the chicken gently to keep it juicy, while the rice is prepared separately to maintain its texture, making this soup ideal for leftovers and freezing. Enhanced with a blend of dried herbs, a touch of soy and hot sauce for depth, and fresh parsley garnish, it’s perfect for cozy dinners.

Ingredients

Scale

Seasonings

1 teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon mustard powder
¼ teaspoon black 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 (such as Frank's)
1¼ pounds bone-in chicken breast
fresh parsley for garnish

Rice

1½ cups chicken broth
¾ cup white long grain rice uncooked (or 2¼ cups cooked rice)

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Instructions

Melt Butter and Sauté Vegetables: Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery. Cook until softened for 4 minutes, then add minced garlic and cook for 1 additional minute.
Add Seasonings and Chicken: Stir in dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Add soy sauce, hot sauce, bone-in chicken breast, and chicken broth. Bring to a very gentle bubble, partially cover, and simmer for 20 minutes until chicken is cooked through to avoid toughness.
Shred Chicken: Remove chicken from pot. Use two forks to shred the meat, discarding bones. Return shredded chicken to the soup pot.
Cook Rice Separately: In a medium saucepan, bring 1½ cups chicken broth to a boil. Add uncooked rice, submerge fully, and bring back to a boil. Cover tightly, reduce heat to a simmer, and cook for 15 minutes. Turn off heat and let rice sit covered for 10 minutes to finish cooking and release any stuck grains.
Season and Serve: Taste soup and add salt if desired. Spoon cooked rice into serving bowls, ladle soup on top, and garnish with fresh parsley. Serve immediately.

Notes

Bone-in chicken breast or thighs provide the most flavorful broth; boneless works fine if needed.
Simmering chicken slowly over low heat makes it juicier and broth more flavorful.
You can substitute 2 cups cooked or rotisserie chicken; add and simmer 15 minutes to blend flavors without boiling.
Soy sauce, hot sauce, and mustard powder act as subtle flavor enhancers without overpowering.
Top with Ranch Oyster Crackers for added texture and flavor.
Store soup and rice separately in airtight containers in the refrigerator for up to 3 days or freeze up to 3 months. Freeze rice separately to prevent sogginess.
Using other rice varieties will require adjustment of liquid and cooking times—follow package instructions accordingly.

Nutrition

Serving Size: 1 cup
Calories: 150 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 4 g
Saturated Fat: 1.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 45 mg