Hearty Chicken and Rice Soup Recipe

My Favorite Soup Pot

I always use my big blue pot for this soup. It feels sturdy in my hands. I got it as a wedding gift many years ago. I still laugh at that. I was so scared to use it at first!

That pot has seen many family meals. It holds memories in its scratches. That is why this matters. The right pot makes cooking feel like a hug. Do you have a favorite pot or pan you always reach for?

The Secret is in the Sear

First, we brown the chicken. Do not move it! Let it get a good crust. This is the big flavor secret. Doesn’t that smell amazing?

Those brown bits left in the pot are gold. We scrape them up when we add the water. They melt right into the soup. Fun fact: Chefs call those tasty bits “fond.” It just means “base” in French. It is the base of our flavor.

Simmering Stories

Once everything is bubbling, I put the lid on. The kitchen gets all steamy. I use this time to set the table. Or just to sit and think for a minute.

My grandson once asked why we use bay leaves. I told him they are like a quiet whisper of flavor. You do not really taste them alone. But you miss them if they are gone. That is why this matters. Small things make the whole thing better. What is your favorite quiet ingredient?

Finishing Touches

When the rice is soft, we take the chicken out. Be careful, it is hot! I pull the meat from the bones. I like to shred it with my fingers. It feels real.

Then you stir it all back together. The chicken, the rice, the sweet carrots. It is a complete meal in a bowl. So simple, but so good. Do you prefer your soup brothy or thick with rice?

More Than Just Food

This soup is my go-to for chilly days. Or when someone feels a little under the weather. It is a warm blanket you can eat.

Making it teaches patience. You cannot rush the sear or the simmer. Good things take their time. I think that is a good lesson for all of us, don’t you?

Ingredients:

Ingredient	Amount	Notes
Split chicken breasts	2	Chicken breasts with the bones (rib cage) and skin still attached
Olive oil	1 tablespoon
Yellow onion, diced	1
Celery stalks, sliced	3
Carrots, sliced	3
Water	8 cups	Or use 8 cups chicken broth and omit chicken Better Than Bouillon
Chicken flavored Better Than Bouillon	1 tablespoon	Omit if using chicken broth
Minced garlic	2 teaspoons
Bay leaves	3
White rice (such as jasmine)	1 cup
Salt & pepper	To taste

My Cozy Chicken & Rice Soup

Hello, my dear. Come sit. Let’s make some soup. This is my favorite kind of kitchen magic. It turns simple things into a warm hug. I learned this from my own grandma, you know. Her kitchen always smelled like this. Doesn’t that smell amazing?

We start with chicken that still has its bones and skin. That’s the secret. It gives the broth so much flavor. I still laugh at that. My grandson once asked why we don’t just use a plain chicken breast. I told him, “The bones hold the stories, and the stories hold the flavor.” He just smiled. Let’s begin.

Step 1: Get your big pot nice and warm with a little oil. Dry your chicken pieces with a paper towel. Sprinkle them well with salt and pepper. Place them in the pot, skin-side down. Now, don’t move them! Let them get a beautiful brown color for a few minutes. This makes the soup taste rich.

Step 2: Flip the chicken to brown the other side. Then move it to a plate. Toss your diced onion into the pot. Stir them around until they look soft and shiny. This smell always reminds me of fall afternoons.

Step 3: Add your sliced celery and carrots. Pour in the water and Better Than Bouillon. Throw in the garlic and those three bay leaves. (A hard-learned tip: count your bay leaves when they go in. You must fish them all out later!). Scrape the pot bottom to get all the tasty brown bits. Put the chicken back in.

Step 4: Put the lid on and bring it to a boil. Then let it simmer gently for 15 minutes. You’ll hear it bubbling softly. That’s the sound of comfort. Now, stir in your cup of rice. Cover it again and simmer for 10 more minutes.

Step 5: Take the chicken out to cool on a cutting board. Let the soup simmer for 5 more minutes. Check if the rice is tender. How do you know your rice is perfectly cooked? Share below! Turn off the heat. Pull out those bay leaves.

Step 6: Now, handle the warm chicken. Peel off the skin. Cut the meat away from the bones. Chop it into bite-sized pieces. Stir all that lovely chicken back into the pot. Your soup is ready. Ladle it into bowls while it’s steaming hot.

Cook Time: About 45 minutes
Total Time: 1 hour
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a favorite sweater. You can dress it up in different ways. Here are three ideas I love. They make it feel new again.

The Lemon Zest Zing: Add the zest of one lemon at the very end. It makes the whole bowl bright and sunny.

The “Everything But” Veggie: Toss in a handful of frozen peas or corn with the rice. It adds little pops of color and sweetness.

The Cozy Herb Swap: Use fresh dill or thyme instead of bay leaves. Just tie the stems together with string for easy removal.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This soup is a full meal in a bowl. But I love to add a little something. A thick slice of crusty, buttered bread is perfect for dipping. A simple green salad on the side is nice, too. For garnish, try a sprinkle of fresh parsley.

What to drink? On a chilly night, I love hot apple cider. It’s so cozy. For the grown-ups, a glass of crisp white wine pairs beautifully. It sips nicely between spoonfuls. Which would you choose tonight?

Keeping Your Soup Cozy for Later

This soup keeps well in the fridge. Let it cool first. Then store it in a sealed container. It will be good for about four days. The rice will soak up the broth over time. Just add a splash of water when you reheat it.

You can freeze it, too. I like to freeze it in single portions. Use sturdy containers or freezer bags. Leave a little space at the top. Thaw it overnight in your fridge before warming.

I once forgot to leave space in the container. The lid popped right off in the freezer. What a mess! Now I always remember. Batch cooking like this saves busy nights. It means a warm, healthy meal is always ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your rice too mushy? You cooked it too long. Next time, check it at ten minutes. Take it off the heat as soon as it’s tender. Perfect rice makes your soup feel just right.

Is the broth tasting a bit flat? You probably need more salt. Season in small steps. Taste after each addition. I remember when I was scared to use salt. My soups were so bland! Salt wakes up all the other flavors.

Is the chicken dry? You might have overcooked it. Simmer it just until it’s done. Then take it out right away. This keeps the chicken juicy and tender. Cooking with confidence comes from knowing these little fixes. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, it is! Just check your bouillon label to be sure.

Q: Can I make it ahead? A: Absolutely. Follow the storage tips above. The flavors get even better.

Q: What if I don’t have bay leaves? A: You can skip them. A pinch of dried thyme is a nice swap.

Q: Can I double the recipe? A: You sure can. Just use a very big pot. Fun fact: A dutch oven is perfect for big batches.

Q: Any optional add-ins? A: A squeeze of lemon at the end is lovely. It makes the soup taste bright. Which tip will you try first?

From My Kitchen to Yours

I hope this soup brings warmth to your table. It is one of my favorite recipes to share. Cooking should be simple and full of joy. I love seeing your kitchen creations.

Please share your own soup pot stories with me. Have you tried this recipe? Tag us on Pinterest! I would be so delighted to see your photos. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.