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Chicken and Rice Soup Recipe

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4.2 from 4 reviews

This comforting Chicken and Rice Soup is a hearty, nutritious meal perfect for any day. Made with tender chicken breasts, aromatic vegetables, and wholesome rice simmered in a flavorful chicken broth, this soup is easy to prepare and serves as a warming, satisfying dish that feeds a crowd.

Ingredients

Soup Base

  • 2 Tablespoons olive oil
  • 1 cup onion, diced
  • 1 cup carrots, peeled and diced
  • 1 cup celery, finely diced
  • 1 teaspoon minced garlic
  • 2 quarts chicken broth (8 cups)
  • 1 Tablespoon "better than bouillon" chicken base

Main Ingredients

  • 2 pounds chicken breasts, raw
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • ½ teaspoon sea salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 cup wild rice or brown rice or white rice*
  • 1 Tablespoon fresh parsley

Instructions

  1. Sauté Vegetables: In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots, celery, and minced garlic. Cover and cook until onions become translucent, about 5 to 7 minutes, stirring occasionally to prevent burning.
  2. Add Broth: Pour in the chicken broth and add the ‘better than bouillon’ chicken base. Whisk well to combine all ingredients evenly in the pot.
  3. Add Chicken and Herbs: Place the raw chicken breasts into the pot along with fresh parsley, thyme sprigs, bay leaves, sea salt, black pepper, and the rice. Stir everything gently to ensure ingredients are evenly distributed.
  4. Bring to Boil: Cover the pot and bring the mixture to a rolling boil over high heat.
  5. Simmer Soup: Once boiling, reduce heat to low to maintain a simmer. Cover the pot and let the soup simmer for 45 minutes if using wild or brown rice, or 25 minutes if using white rice.
  6. Remove Herbs: Carefully remove and discard the bay leaves and thyme sprigs from the soup to avoid bitterness.
  7. Shred Chicken: Take out the chicken breasts and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the pot and stir well.
  8. Final Simmer: Let the soup simmer uncovered for an additional 15 minutes to meld flavors and finish cooking.
  9. Serve: Taste and adjust seasoning if needed, then ladle hot soup into bowls and serve immediately.

Notes

  • Use any rice variety you prefer; cooking times vary with rice types. Adjust simmering time accordingly.
  • The “better than bouillon” chicken base enhances broth flavor but can be substituted with extra chicken broth.
  • For a thicker soup, reduce the broth by simmering uncovered longer.
  • Fresh herbs like thyme and parsley add great aroma, but dried herbs can be used in a pinch (reduce quantity).
  • This soup freezes well; cool completely before freezing in airtight containers.

Find it online: https://cookedbygrace.com/chicken-and-rice-soup-recipe/