When the chilly air sneaks in, or a sniffle persists, nothing beats a warm bowl of chicken and rice soup. However, it’s best accompanied by something delightful. How about a crunchy side salad with a tangy vinaigrette?
Or perhaps some crispy baguette slices smeared with garlic butter? Each addition creates a cozy dining experience that warms the heart.
Ingredients List
Soup:
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- ½ cup diced carrots
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 5 cups chicken stock
- 1 teaspoon soy sauce
- 1 teaspoon sriracha
- 1 ¼ pounds bone-in chicken breast
- Fresh parsley, for garnish
Rice:
- 1 ½ cups chicken stock
- ¾ cup white long-grain rice, uncooked (or 2 ¼ cups cooked rice)
- 1 teaspoon lemon zest
Seasonings:
- 1 teaspoon dried basil
- ½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
How to Make Chicken and Rice Soup
Step 1: Preparing the Base
You start by heating the butter in a large pot over medium heat. As the butter melts, the aroma fills the kitchen. Toss in the chopped onion. I recommend cooking it until it turns translucent—about 5 minutes.
Stir in the carrots and celery. This combination is known as a mirepoix in cooking, and it lays a brilliant foundation for the soup.
Step 2: Adding Garlic
After the vegetables have softened, it’s time to bring in the garlic. Three cloves will do, minced finely. Garlic cooks quickly, so stir it in until it’s fragrant—about 30 seconds.
Be careful not to let it burn! A burned garlic taste is something no one enjoys.
Step 3: Incorporating Stock
Now, pour in the chicken stock. A rich, flavorful stock creates the soul of any soup. You can use homemade stock or store-bought—just make sure it’s good quality. Toss in the soy sauce and optional sriracha if you want to provoke some warmth! Bring everything to a gentle simmer.
Step 4: Cooking the Chicken
Place the bone-in chicken breast into the pot. The bones add flavor and richness, transforming the soup into something memorable. Let it simmer for about 20-30 minutes. Use this time to relax or maybe prep some toppings like parsley or lemon zest.
Step 5: The Rice
In a separate pot, heat the remaining 1½ cups of chicken stock. Once boiling, add the rice, cover it, and reduce the heat. Let it simmer for about 15 minutes. This way, you’ll have perfectly cooked rice to incorporate later.
Step 6: Shredding the Chicken
Once the chicken is fully cooked, remove it carefully from the pot. Let it cool a bit, so you can challenge the task of shredding! Use two forks to pull apart the meat, discarding any bones or skin. Then, return the shredded chicken to the soup pot.
Step 7: Adding Seasonings and Finishing Touches
At this point, it’s seasoning time! Add all the dried spices: basil, parsley, oregano, thyme, mustard powder, black pepper, and the smoked paprika.
Give it a good stir. Then, fold in your decided rice and lemon zest for a touch of brightness. This is crucial; it adds a flavor lift that changes everything.
Step 8: Serve and Garnish
Once everything is hot and combined, ladle the soup into bowls. Finishing it off with freshly chopped parsley adds a burst of color and freshness. Enjoying it with a sprinkle of cracked black pepper brings the flavors together harmoniously.
Recipe Notes
- Unsalted Butter: I prefer using unsalted butter to keep full control over the overall saltiness. This isn’t a luxury—it’s practical.
- Chicken Stock: Using high-quality stock can enhance flavor significantly. It’s one of those small details that makes a big difference.
- Bone-in Chicken Breast: I choose bone-in for the flavor. If using boneless, consider adding some chicken stock for richness.
- Lemon Zest: It’s not a garnish; it’s a secret ingredient. It brightens up the entire pot like nothing else.
Recipe Variations
- Vegetarian Option: Swap the chicken for hearty mushrooms and use vegetable stock to make it vegetarian-friendly.
- Add Some Greens: Toss in a handful of spinach or kale in the last few minutes of cooking for added nutrition.
- Spicy Twist: If you crave heat, add some chopped jalapeños or red pepper flakes for a kick.
- Rice Alternatives: Quinoa or farro can be used instead of rice for a different texture.
Conclusion
In crafting this chicken and rice soup recipe, I wanted to share a dish that resonates with the essence of comfort food. It’s more than a bowl of soup. It’s a soothing experience, a journey of flavors, and something that can brighten even the dullest of days.
So grab your pot and let’s create something special together. Happy cooking!
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- Mexican Chicken and Rice Copycat Recipe
- How to Make Chicken and Brown Rice
- Best Asian Chicken and Rice Recipe
Chicken and Rice Soup Recipe – Cheap Delicious Meals
Description
Let me tell you—this chicken and rice soup is a personal favorite, not just for its comforting flavors, but for its versatility. On a dreary day or when the family needs comforting, this dish hits the spot. It’s nutritious and makes use of ingredients I always have on hand.
This recipe offers a hug in a bowl, with nutrients that help keep you going. The ingredients mix well together, making it not only a satisfying meal but also an easy one.
Now, I've whipped this up countless times. Whether for a weekend gathering, a busy weekday dinner, or simply to enjoy on a quiet evening, it never disappoints.
The combination of chicken, rice, and veggies feels wholesome and fulfilling. Plus, it’s easy to adapt based on what’s in your pantry. Let me take you through my cooking journey and the steps involved in creating this savory gem.
Ingredients
Soup:
Rice:
Seasonings:
Instructions
Step 1: Preparing the Base
-
You start by heating the butter in a large pot over medium heat. As the butter melts, the aroma fills the kitchen. Toss in the chopped onion. I recommend cooking it until it turns translucent—about 5 minutes.
Stir in the carrots and celery. This combination is known as a mirepoix in cooking, and it lays a brilliant foundation for the soup.
Step 2: Adding Garlic
-
After the vegetables have softened, it’s time to bring in the garlic. Three cloves will do, minced finely. Garlic cooks quickly, so stir it in until it's fragrant—about 30 seconds.
Be careful not to let it burn! A burned garlic taste is something no one enjoys.
Step 3: Incorporating Stock
-
Now, pour in the chicken stock. A rich, flavorful stock creates the soul of any soup. You can use homemade stock or store-bought—just make sure it’s good quality. Toss in the soy sauce and optional sriracha if you want to provoke some warmth! Bring everything to a gentle simmer.
Step 4: Cooking the Chicken
-
Place the bone-in chicken breast into the pot. The bones add flavor and richness, transforming the soup into something memorable. Let it simmer for about 20-30 minutes. Use this time to relax or maybe prep some toppings like parsley or lemon zest.
Step 5: The Rice
-
In a separate pot, heat the remaining 1½ cups of chicken stock. Once boiling, add the rice, cover it, and reduce the heat. Let it simmer for about 15 minutes. This way, you’ll have perfectly cooked rice to incorporate later.
Step 6: Shredding the Chicken
-
Once the chicken is fully cooked, remove it carefully from the pot. Let it cool a bit, so you can challenge the task of shredding! Use two forks to pull apart the meat, discarding any bones or skin. Then, return the shredded chicken to the soup pot.
Step 7: Adding Seasonings and Finishing Touches
-
At this point, it’s seasoning time! Add all the dried spices: basil, parsley, oregano, thyme, mustard powder, black pepper, and the smoked paprika.
Give it a good stir. Then, fold in your decided rice and lemon zest for a touch of brightness. This is crucial; it adds a flavor lift that changes everything.
Step 8: Serve and Garnish
-
Once everything is hot and combined, ladle the soup into bowls. Finishing it off with freshly chopped parsley adds a burst of color and freshness. Enjoying it with a sprinkle of cracked black pepper brings the flavors together harmoniously.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 112kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 1.4g7%
- Cholesterol 33mg11%
- Sodium 681mg29%
- Total Carbohydrate 9g3%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Unsalted Butter: I prefer using unsalted butter to keep full control over the overall saltiness. This isn’t a luxury—it’s practical.
- Chicken Stock: Using high-quality stock can enhance flavor significantly. It’s one of those small details that makes a big difference.
- Bone-in Chicken Breast: I choose bone-in for the flavor. If using boneless, consider adding some chicken stock for richness.
- Lemon Zest: It’s not a garnish; it’s a secret ingredient. It brightens up the entire pot like nothing else.
