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–+ servings
Bowl of homemade chicken and rice soup with tender chicken, vegetables, and rice added at serving time
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Comforting Chicken & Rice Soup (No Mushy Rice)

This chicken and rice soup is deeply comforting, well-seasoned, and thoughtfully made to avoid one of the most common mistakes: mushy rice. Instead of cooking the rice directly in the broth, it’s prepared separately and added at serving time, keeping every bowl balanced and satisfying.
A blend of dried herbs, subtle umami, and a splash of soy sauce builds layered flavor without overpowering the soup. Tender chicken, classic mirepoix, and a clean, savory broth make this a dependable, cozy recipe you’ll come back to all season long.
Course Main Course, Soup
Cuisine American
Keyword chicken and rice, chicken soup, soup
Total Time 30 minutes
Servings 4
Calories 368kcal

Ingredients

Seasoning

  • 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

Soup

  • 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

Soup

  • 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

Rice

  • Cook the rice according topackage instructions in a separate pot

Serving

  • Spoon the rice into bowls and ladle the soup on top
  • Garnish with parsley and serve. Some crusty bread is

Notes

No sous vide, no problem. Cube the chicken and brown it in the pot until no longer pink. Remove from the pan and set aside, and continue with the rest of the recipe

Nutrition

Calories: 368kcal | Carbohydrates: 28g | Protein: 325g | Fat: 303g