Top Rated Chicken And Rice Soup Recipe
This Chicken Rice Soup is made by cooking chicken pieces in the broth which yields a beautiful savoury, golden, flavour infused broth without having to man handle a whole chicken. Skip the rotisserie chicken – this is better!
I know there are plenty of quick and easy Chicken soups “out there” that will have you using pre cooked chicken or poaching chicken breast quickly then stirring it into the soup. And if that’s what your time constraints require, please see Note 1 in the recipe because I’ve given the shortcut steps for this, and you’ll have this soup on the table in 30 minutes. (And it will still be totally slurp worthy).
Most types of rice is great for soup. White, brown, wild rice, black rice, sushi rice, basmati and jasmine rice are all great. Even risotto rice and paella rice work!
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For brown and wild rice, these take longer to cook than the simmer time for the soup. So they will need to be cooked separately before adding into the soup.
Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!
Leave the rice in the soup, andyou’ll be horrified by the block of jelly-like sludge that you’re faced with the next morning, caused by the rice absorbing all the liquid.
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To avoid this, there’s no option other than to use a slotted spoon or colander to separate the broth from the rice, chicken and vegetables and to refrigerate or freeze them separately.
If you’re making the Chicken and Rice Soup to take elsewhere, please see the recipe notes for the best way to do this(it involves using some of the broth + water to cook the rice separately, after which it’s added into the soup when ready to serve 🙂 ).
This Chicken and Rice Soup recipe is a terrific base for adding your own touch. It’s slurp-worthy delicious as it is, but can take more veggies, more herbs, a squeeze of fresh lemon, or even other cooked proteins. Here are some ideas:
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If you’ve made this recipe your own, share what you did in the comments below. Tell us, tell us! We wanna know! 🙂
Recipe video above.You don't need to manhandle a whole chicken to make a beautiful flavour infused, golden, savoury broth. Use chicken pieces instead - it's so much faster and the broth is absolutely incredible! Better flavour that using breast or rotisserie chicken.Inactive simmer time: 30 minutes.
1. CHICKEN: Fat is where all the flavour is, so I use bone in thigh for this recipe. I remove the skin otherwise the soup is a bit too greasy - just pull it off, it comes off easily. Skinless bone in thighs are sold in packets at Woolies in Australia - they are great value.
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Alternative cuts: drumsticks will also work, no need to remove skin, use 1 kg/2lb. Skinless boneless thighs are the next best - but only cook for 15 min then add the rice, cook for further 15 min then take the chicken out, shred then return to soup, serve.
Store bought rotisserie chicken: Follow recipe except reduce water by 1 cup, use 2 1/2 cups of chopped or shredded chicken. Then add the broth and water, bring to simmer, add the chicken and cook for 5 minutes, then add rice, cook for 15 minutes, then serve.
Breast is so lean, it simply doesn't infuse the broth with enough flavour so I can't recommend it BUT in the event of an emergency, it can be used. Simmer 500g/1lb of breast gently for 10 minutes, then add rice and cook both for 15 minutes, remove breast, shred, return to soup, serve.
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2. VEGETA STOCK POWDER (vegetable stock powder): This is just a type of stock powder / bouillon cube in powder form. It's my favourite for clear soups like this for both flavour and also because it gives it that yellowish tinge that I associate with this soup. It's sold at supermarkets here in Australia alongside other stock powders & liquid broth, and here it is on Amazon. It's quite popular in European recipes, from what I've seen.
3. RICE:Any ordinary white rice is ideal here - long grain, medium, short grain, sushi rice, jasmine and basmati. Quinoa could also be used. Paella and risotto rice are not suitable. Brown and wild rice needs to be added 5 minutes after the chicken is added (it needs 40 minutes to cook).
4. STORAGE:Use a slotted spoon to separate the rice and all soup contents from the broth. Store in separate containers, otherwise you'll end up with a stodgy mushy rice block! Refrigerate then reheat soup first, then add the rice and stuff.
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Taking it somewhere? Here is what I do: Cook it all the way to the end but do not add rice. Cook the rice separately as follows: Place 1 cup rice in a saucepan with 1 cup of finished soup liquid plus 1/2 cup of water. Cover with lid then bring to simmer on medium, then cook for 12 - 15 minutes until water is all absorbed (tilt to check). Remove from stove, leave covered and stand for 10 minutes. Remove lid, fluff rice, then put rice in a separate container to the rest of the soup. To assemble, heat the soup, then add the rice.
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!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!
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.
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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.
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.)
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.
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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!
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. Top this soup with Ranch Oyster Crackers for even more flavor! This recipe is in The Cozy Cookbook on page 39! Storage
Tools For This Recipe (Amazon affiliate links)- Check out all of my kitchen essentials here. 3.5 quart dutch oven. -This is the one I use and love, excellent quality. Pinch Bowls– for measuring out seasonings ahead of time. Try These Next
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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.
Calories: 121 kcal , Carbohydrates: 16 g , Protein: 6 g , Fat: 4 g , Saturated Fat: 2 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 17 mg , Sodium: 803 mg , Potassium: 284 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 1444 IU , Vitamin C: 16 mg , Calcium: 33 mg , Iron: 1 mgServe this soup with some dinner rolls and this quick balsamic-dressed chicken spinach salad (just leave the chicken off the salad, since there’s plenty in the soup).
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While I adore a good chicken noodle soup (this Creamy Chicken Tortellini is a personal
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