Chicken and rice soup is one of those recipes everyone thinks they know—until they’re disappointed by bland broth or rice that’s completely fallen apart. This version fixes that by treating each component with a little intention.
The rice is cooked separately and spooned into the bowl before serving, which keeps the texture just right. The soup itself leans on classic aromatics, dried herbs, and a subtle umami boost from soy sauce and hot sauce to create depth without heaviness. It’s comforting, but not flat.
If soups like this are your thing, you might also enjoy:
- Pasta e Fagioli for Two – hearty, cozy, and perfectly portioned
- Mushroom Soup Without Heavy Cream – rich and comforting without dairy overload
- Christian’s World-Famous Chili – bold, slow-simmered comfort food
This is the kind of soup that feels familiar in the best way—simple, dependable, and exactly what you want when you need something warm and grounding. This recipe uses simmering — covered in Cooking 101
Comforting Chicken & Rice Soup (No Mushy Rice)
Ingredients
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon mustard powder
- ½ teaspoon dried parsley
- ½ Umami powder
- ¼ teaspoon pepper
- 2 bay leaves
- 1 lb chicken breast
- 2 tablespoons EVOO
- 2 tablespoons of butter
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon hot sauce. I like to use Siracha
- Fresh parsley for garnish
Instructions
- Sous Vide ~1lb of chicken. From frozen, 146 degrees for 3 hrs. Thawed, 146 degrees for 2 hrs.
- When the chicken is done, shred or dice it, whichever you prefer
- Add 2 tablespoons of EVOO to a Dutch oven and brown the chicken for 3-4 minutes. Remove and set aside
- Melt the butter in a Dutch oven
- Add the onions, carrots, and celery. Soften for 4 – 5 minutes
- Add the garlic and cook for 1 minute
- Add the seasonings, soy sauce, hot sauce, and chicken broth
- Bring the soup to a gentle boil and simmer for about 15 minutes
- Add the chicken to the soup and simmer for 5 more minutes
- Cook the rice according topackage instructions in a separate pot
- Spoon the rice into bowls and ladle the soup on top
- Garnish with parsley and serve. Some crusty bread is
