This insanely delicious chicken and rice soup is the flavor benchmark by which all other chicken soups are measured and it’s a one-pot meal! The alluring aroma of this chicken soup will transport you straight to grandma’s kitchen where you can breathe in the deep delicious scent of her traditional chicken noodle soup. Take a walk down memory lane while every delicious bite renews and restores from the inside out.
Let’s get cookin’!
I absolutely love that this chicken and rice soup recipe is such a simple recipe but that doesn’t negate its effectiveness. Besides the massive flavor profile, this rich tasty soup offers plenty of essential vitamins and minerals that can help you feel your best.
Here are even more reasons to love it.
- Lots of nutritious veggies
- One-pot wonder
- Great meal, appetizer, or side dish
Whipping up this amazing chicken and rice soup recipe is so simple it’s gonna’ blow your mind and you don’t have to tear up the whole kitchen. Just toss everything in a Dutch oven and simmer.
When the chicken is tender, cut it into bite-sized pieces and add the rice. Season, garnish, and serve. Voila! You’ve got a wholesome nutritious meal the whole family will love.
Best Ingredients To Use & Why
There are two ingredients that give this chicken and rice soup recipe its incredible flavor and they are an absolute must for this recipe. First, you’ll want to use an entire chicken with the skin and bones. I know it sounds counterintuitive, but those yummy components impart deep delicious layers of flavor your taste buds will literally bask in.
The other must-have item is called Better Than Bouillon. It’s like a magical mountain of flavor in a jar. Unlike salty bouillon cubes, this measurable paste made from concentrated meats, veggies, and spices that create intense deliciousness.
How Long Can You Keep This In The Fridge?
Well, if you hide it (just kidding……kinda’) it’ll stay fresh and yummy for up to 4 days according to the USDA. This chicken and rice soup is one of those amazing recipes that continues to develop intense flavor even as it sits in the fridge.
For best results, store it in an airtight container and reserve the FDA recommended 2-hour serving rule.
Can You Freeze This?
Absolutely! Chicken and rice soup freeze really well and it thaws easily. BUT if I know I’m going to be freezing it, I don’t add the rice until I’m ready to serve. Technically I think it’s fine to freeze the entire recipe but sometimes the texture of the rice changes in the frozen abyss.
Here’s a neat hack to save space. Set a large freezer bag into a medium-sized loaf pan before adding cooled chicken soup. Let it harden in the freezer and then remove the loaf pan. You’ll be left with a chicken and rice ‘soup block’ that makes it easy to play freezer Tetris until you’re ready to eat it.
Make Ahead Tips
Prepping is essential to a smooth week, especially when you’re really busy. If you plan to serve chicken and rice soup recipe this week, you can chop the veggies ahead so they’re ready to go. Store them in a sealed baggie or an airtight container to keep them fresh until you’re ready for them.
To lighten the load, you can always make it a day or two ahead since it keeps well in the fridge. I usually store this recipe all in one dish so everyone can be served according to their personal preferences. Some people fancy more of the scrumptious broth while others zero in on those tender tasty morsels.
One of the things I absolutely looove about this amazing chicken and rice soup recipe is its versatility. While it does make a fabulous appetizer or snack, I like to pair it with some tasty hye rollers for an incredible cold-weather lunch. Of course, savory grilled cheese sandwiches work well too!
Sometimes I just go for the gusto and bake up a batch of lion house rolls. There’s just something special about those warm tender buttery little bread bites and the way they elevate chicken soup! When my family smells that unmistakable scent, they get excited because they know there’s a good chance we’re having chicken and rice soup for dinner.
There are so many full-flavored variations of this recipe, its like getting multiples (probably because it’s so scrumptious). Here are a few tasty options you may want to consider adding to your menu rotation.
- Make a casserole version. When you need to feed a hungry crowd, serve up chicken and rice casserole or up the vegetable ante with chicken broccoli rice casserole with a tasty topping.
- Use tortellini. Swap the rice for hardy ring-shaped pasta to create a chicken tortellini soup that eats like a meal or craft a creamy chicken tortellini Soup with heavy cream.
- Add Mexican flavors. Use fresh herbs and hominy to whip up an amazing chicken posole or grab black beans and salsa for a sassy Mexican chicken soup that’ll have them doing a Mexican hat dance!
- Creamy Chicken Noodle Soup
- Italian Chicken Soup
- Matzo Ball Soup
- Cream Of Chicken Soup
- Chicken Corn Chowder
Chicken and Rice Soup
- 1 (4-5 pounds) whole chicken
- 1 large yellow onion chopped
- 4 celery stalks chopped into large pieces
- 4 carrots peeled and halved crosswise
- 3 cloves garlic minced
- 1 teaspoon dried thyme leaves
- 2 dried bay leaves
- 1 tablespoon Better than Bouillon - chicken flavor
- 2-3 teaspoons salt
- 1 teaspoon black pepper
- 1 cup long-grain white rice
- 2-3 tablespoons fresh parsley, chopped
- Place the chicken in a large Dutch oven and add 12 cups of water. Add the next 9 ingredients. Bring mixture to a boil, then partially cover and simmer until the chicken is very tender, about 1 hour.
- Remove the chicken and carrots from the pot. Use a large slotted spoon and remove the rest of the solids. When the chicken is cool enough to handle, pull the meat off the bones, discarding the bones and skin. Cut the chicken into bite-sized pieces and slice the carrots. Set aside.
- Bring the soup back to a simmer and add the rice and cook until it's tender about 15-20 minutes. Add the cut chicken and carrots back to the soup and simmer for 5 minutes. Adjust seasoning and stir in parsley. Serve 🙂