u003cstrongu003eCan I use boneless chicken instead of bone-in?u003c/strongu003e

Absolutely! Boneless chicken breast or thighs can be used and will cook a little faster. Bone-in chicken adds more flavor to the broth, but I use boneless often when short on time and still get great results.

u003cstrongu003eWhy do you cook the rice separately?u003c/strongu003e

Cooking rice separately keeps it from absorbing too much broth and turning mushy, especially important if you plan to store leftovers. It also lets you control the rice texture perfectly and combine it fresh just before serving.

u003cstrongu003eCan I make this soup in a slow cooker?u003c/strongu003e

Yes! You can easily adapt this recipe to a Crock Pot. Just melt the butter directly in the pot, add all the veggies, spices, chicken, and broth, then cook on low for 6 hours. Cook the rice separately as usual and add when serving.

u003cstrongu003eWhatu2019s the purpose of the soy sauce and hot sauce if itu2019s not spicy?u003c/strongu003e

Theyu2019re used as flavor enhancers to deepen the savory notes of the broth without making the soup taste overtly spicy. Itu2019s a subtle trick I love for adding complexity to the flavor while keeping it kid-friendly and mild.

Creamy Chicken and Rice Soup – Cozy Weekend Favorite

Description

This comforting Chicken and Rice Soup features tender bone-in chicken breast simmered with aromatic vegetables and herbs, served over fluffy white rice cooked separately to keep perfect texture. Enhanced with subtle seasonings including soy sauce and hot sauce, this soup is easy to prepare on the stovetop or in a Crock Pot, making it a versatile, cozy meal perfect for any day.

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 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

Sauté vegetables: Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery. Cook for 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
Add seasonings and chicken: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Add soy sauce, hot sauce, bone-in chicken breast, and 5 cups chicken broth to the pot.
Simmer chicken: Bring the soup to a very gentle bubble, partially cover, and cook for 15-20 minutes until the chicken is cooked through but not boiling to prevent toughness.
Shred chicken: Remove the chicken, discard bones, and shred the meat with two forks. 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 it 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 loosen from the pot bottom.
Season soup to taste: Taste the soup and add salt if desired.
Serve: Spoon cooked rice into serving bowls and ladle hot soup on top. Garnish with fresh parsley and serve immediately. For fewer leftovers, rice can be added directly to the soup pot before serving.

Notes

Use bone-in chicken breasts or thighs for the best flavor in the broth; boneless works in a pinch.
You can simmer the chicken over low heat for longer to enhance juiciness and broth flavor.
Substitute 2 cups cooked chicken (such as rotisserie) by adding it at the step when chicken breast is added, simmering 15 minutes to blend flavors without boiling.
The soy sauce, hot sauce, and mustard powder act as subtle flavor enhancers without making the soup spicy.
Top soup with Ranch Oyster Crackers for an extra burst of flavor and crunch.
This recipe freezes well if rice and soup are stored separately in airtight containers.
Also great made in a Crock Pot on low for 6 hours or high for 4 hours following the method described in the article.
Try the Creamy Chicken and Wild Rice Soup recipe next for a different twist.

Nutrition

Serving Size: 1 cup
Calories: 150 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 45 mg