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… | sipbitego.com
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Appetizer, Main Course, Main Dish, Side Dish, Soup
Cuisine: American
Diet: Gluten Free
Keyword: Chicken and Rice Soup, Chicken rice soup, Homemade Chicken and Rice Soup
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!