Learn how to make a nurturing and delicious homemade chicken and rice soup from scratch. It is easy to make, and great for freezing so you can enjoy it when you’re feeling under the weather. Serve it as a lunch or dinner with crusty bread and a sprinkle of parmesan cheese for big flavor. Let’s make it…
Quick look at cooking chicken and rice soup
Here’s a quick look at this recipe (scroll to bottom for more details)…
- Cook rice and set aside once done.
- Saute veg with butter + spices on medium heat. Stir~10-15 min…
- Season chicken with olive oil + spices… Brown chicken on med-high…
- Add chicken and broth to soup + set to high heat… Boil, then reduce to simmer for 15-20 min….
- Chop chicken and return it to the soup… Simmer 5-10 min on med-low heat…
- Serve with fresh herbs, parmesan, crackers and/or baguette slices…
New to home cooking soup? Scroll down for a step by step recipe video.
Ingredients
Here’s what you need to make homemade chicken and rice soup from scratch.
Chicken and rice soup vegetable ingredients…
- 1 cup brown rice
- 1 yellow onion
- 4 carrots
- 4 celery stalks
- 3 cloves garlic
- 2 tbsp butter
- ½ tsp salt
- 1.5 tsp Italian seasoning
- ½ lemon, juiced
- 64 oz chicken broth
For the chicken…
- 1.5 LB chicken breast
- 1 tsp Italian seasoning
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tbsp olive oil
For serving…
- parmesan cheese
- baguette
- crackers
- fresh chopped parsley
Don’t miss my latest cooking tips – find me on Instagram…
Detailed recipe for chicken and rice soup
Now I’ll walk you through the detailed recipe for making homemade chicken and rice soup with extra tips…
- Begin by cooking the rice as directed on the package on one area of your stove. It will cook, mostly hands-off, while you prepare the rest of the soup. Set off to the side once done.
- Add all of the vegetable ingredients, butter, and spices (except for the broth) to a large soup pot on medium heat on the stove.
Stir regularly for 10-15 minutes as the vegetables become translucent, making sure the veggies don’t burn. During this time, I like to start the chicken breasts on another burner.
- Begin cooking the chicken for the soup by seasoning it all over with the Italian seasonings, salt, pepper, and half the olive oil. In a separate large pan on the stove, add the rest of the olive oil and turn the heat to medium-high. Once it’s hot, add the chicken breast.
Flip chicken about 5-7 minutes later, when browned. Sear the other side until browned. (note: chicken will likely not be completely cooked at this time on the inside, which is fine because it will finish cooking in the soup)
- Add browned chicken breast to the vegetable soup ingredients and turn the soup burner to high heat. Add the chicken broth, cover the pot, and bring the soup to a boil. Then reduce the heat to medium-low and simmer the soup for about 15-20 minutes.
- Remove chicken from the soup and rough chop or dice it. It should be completely cooked through. Return chopped chicken to soup and stir. Simmer chicken in soup for another 5-10 minutes on medium-low heat.
- To serve, scoop a large spoonful of cooked rice into a soup bowl. Pour chicken and vegetables with broth on top.
Sprinkle the top of the chicken and rice soup with fresh herbs and parmesan cheese. Serve with crackers or baguette. Enjoy!
Try my favorite healthy vegetable soup…
More delicious soups from SipBiteGo…
- Loaded baked potato soup
- Broccoli cheddar soup
- Chicken and rice soup
- Minestrone soup
- Chicken lime soup
- Lasagna soup
- Butternut squash soup
- Zucchini soup
- Carrot soup
- Beef stew
Side dish ideas
- Loaded baked potato soup
- Air fryer chicken wings
- Potato recipes
- Stuffed shells
- Sautéed onions and peppers
- White sauce
- Baked chicken wings
- Sautéed mushrooms
- Spinach pesto pasta
- Make ahead Mexican salad
- Best Caprese salad
- Creamy pesto pasta salad
- Roasted cherry tomatoes
- Focaccia bread
- Sausage stuffing
- See all side dishes
Are you a foodie, too?
Hey home chef, hope that answers all your questions about making this nurturing and delicious homemade soup from scratch.
Next, try this recipe for butternut squash soup…
Enjoy cooking and visit again soon for more tasty home cooking recipes.
– Jenna
Next, browse the Sip Bite Go recipe collection…
Chicken and Rice Soup Recipe
Learn how to make a nurturing and delicious homemade chicken and rice soup from scratch. It is easy to make, and great for freezing so you can enjoy it when you’re feeling under the weather. Serve it as a lunch or dinner with crusty bread and a sprinkle of parmesan cheese for big flavor. Let’s make it…
Print
Pin
Rate
Servings: 4 people
Calories: 522kcal
Ingredients
Chicken and rice soup vegetable ingredients…
- 1 cup brown rice long grain, uncooked
- 1 medium yellow onion diced
- 4 medium carrots diced
- 4 medium celery stalks diced
- 3 cloves garlic minced
- 2 tbsp butter salted
- ½ tsp salt
- 1.5 tsp Italian seasoning dried
- ½ lemon fresh squeezed juice
- 64 oz chicken broth two 32 oz cartons
For the chicken…
- 1.5 LB chicken breast about 2 pieces
- 1 tsp Italian seasoning dried
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tbsp olive oil
For serving…
- parmesan cheese
- baguette
- crackers
- fresh chopped parsley
Instructions
- Begin by cooking the rice as directed on the package on one area of your stove. It will cook, mostly hands-off, while you prepare the rest of the soup. (I also prefer to cook the rice on the side so it doesn’t get mushy and soggy in the soup. If you’re cooking egg noodles or pasta instead, cook it on the side and add it to the soup later as well.) Set off to the side once done.
- Add all of the vegetable ingredients, butter, and spices (except for the broth) to a large soup pot on medium heat on the stove. Stir regularly for 10-15 minutes as the vegetables become translucent, making sure the veggies don’t burn. During this time, I like to start the chicken breasts on another burner.
- Begin cooking the chicken for the soup by seasoning it all over with the Italian seasonings, salt, pepper, and half the olive oil. In a separate large pan on the stove, add the rest of the olive oil and turn the heat to medium-high. Once it’s hot, add the chicken breast. Flip chicken about 5-7 minutes later, when browned. Sear the other side until browned. (note: chicken will likely not be completely cooked at this time on the inside, which is fine because it will finish cooking in the soup)
- Add browned chicken breast to the vegetable soup ingredients and turn the soup burner to high heat. Add the chicken broth, cover the pot, and bring the soup to a boil. Then reduce the heat to medium-low and simmer the soup for about 15-20 minutes.
- Remove chicken from the soup and rough chop or dice it. It should be completely cooked through. Return chopped chicken to soup and stir. Simmer chicken in soup for another 5-10 minutes on medium-low heat.
- To serve, scoop a large spoonful of cooked rice into a soup bowl. Pour chicken and vegetables with broth on top. Sprinkle the top of the chicken and rice soup with fresh herbs and parmesan cheese. Serve with crackers or baguette. Enjoy!
Video
Notes
See the recipe: https://sipbitego.com/chicken-and-rice-soup
Watch the full-length YouTube recipe video for chicken and rice soup on Sip Bite Go’s YouTube channel.
Nutrition
Calories: 522kcal | Carbohydrates: 50g | Protein: 44g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 2411mg | Potassium: 1130mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10469IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
Chris F says
Made this last night. Delicious! Love that rice isn’t cooked in the soup itself, and will look forward to using noodles at some point.