Marry This Chicken and Rice Soup Recipe is a creamy and hearty recipe, which uses chicken bouillon and celery. It’s the ultimate comfort food recipe, ready in about 50 minutes.
Jump to RecipeChicken and Rice Soup Recipe Ingredients
- 1 cup (before Cooking) White Rice
- 2 whole Chicken Breasts
- 8 to 10 Chicken Bouillon Cubes
- 2 qt. (plus 2 Cups) Water
- 1/4 cup Onion
- 1/4 cup Green Bell Pepper
- 1/4 cup Pimento (drained)
- 1/4 cup Celery
- 6 Tbsp. Butter
- 4 Tbsp. Flour
- Yellow Food Coloring
How To Make Chicken and Rice Soup Recipe
- Cook the rice: Prepare the white rice according to package directions and set it aside.
- Cook the chicken: Place the chicken breasts in a large pot and cover with 2 quarts of water. Add the bouillon cubes, bring to a boil, then reduce the heat to medium. Cook for about 20 minutes, or until the chicken is cooked through.
- Shred the chicken: Remove the chicken from the pot, allow it to cool slightly, and then shred or chop the meat into bite-sized pieces. Set aside. Reserve the broth in the pot.
- Prepare the vegetables: Finely dice the onion, green bell pepper, and celery. Drain the pimentos.
- Make the roux: In a skillet, melt 4 tablespoons of butter over medium heat. Whisk in the 4 tablespoons of flour to form a paste (a roux). Cook for one minute, stirring constantly.
- Thicken the broth: Slowly whisk the roux into the pot of chicken broth until well combined.
- Sauté the vegetables and chicken: In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion, green pepper, celery, and pimentos. Sauté for a few minutes until softened. Add the chopped chicken and a dash of salt, and cook for another 2 minutes.
- Combine the soup: Add the chicken and vegetable mixture to the broth. Stir in the cooked rice.
- Finish and color: Add 2-3 drops of yellow food coloring and stir until the soup is a uniform color. Ladle into bowls and serve hot.
Recipe Tips
- How to get the most flavorful broth: Using bone-in, skin-on chicken breasts will create a much richer and more flavorful broth than boneless, skinless chicken.
- Can I use leftover chicken? Absolutely! If you have leftover cooked chicken, simply shred or dice it and add it in step 7. You can use store-bought chicken broth instead of making your own with bouillon.
- How to make the soup thicker or thinner: For a thicker soup, use a little more rice or let it simmer for an extra 10 minutes. For a thinner soup, add another cup of water or chicken broth at the end.
- What if I don’t have pimentos? You can substitute with 1/4 cup of finely diced roasted red peppers or simply leave them out.
What To Serve With Chicken and Rice Soup
This soup is a hearty meal on its own, but it pairs wonderfully with a few simple sides.
- Crusty bread or crackers for dipping
- A simple green salad with a vinaigrette dressing
- Grilled cheese sandwiches
How To Store Chicken and Rice Soup
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so you may need to add a splash of water or broth when reheating.
- Freeze: You can freeze this soup for up to 3 months. For best results, leave the rice out and add it in when you reheat the soup, as rice can become mushy when frozen and thawed.
Chicken and Rice Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 350
- Protein: 25g
- Fat: 15g
- Carbohydrates: 30g
- Sodium: 900mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s a traditional addition that gives the soup a rich, golden color, similar to classic chicken noodle soup. It’s purely for appearance and can be omitted.
Yes, this soup is very versatile. Diced carrots, peas, or corn would be great additions. Add them in step 7 along with the other vegetables.
You can, but you’ll need to adjust the cooking time for the rice accordingly. It’s best to cook the brown rice separately and add it at the end.
Try More Recipes:
Chicken and Rice Soup Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes35
minutes350
kcalA creamy, comforting one-pot soup with tender chicken, fluffy rice, and a rich, savory broth, perfect for a cozy meal.
Ingredients
1 cup White Rice
2 whole Chicken Breasts
8-10 Chicken Bouillon Cubes
2 qt. Water
1/4 cup Onion, finely diced
1/4 cup Green Bell Pepper, finely diced
1/4 cup Pimento, drained and diced
1/4 cup Celery, finely diced
6 Tbsp. Butter
4 Tbsp. Flour
2-3 drops Yellow Food Coloring
Salt to taste
Directions
- Cook rice separately according to package directions and set aside.
- Boil chicken breasts in water with bouillon cubes for 20 minutes; shred meat and reserve broth.
- Make a roux with butter and flour, then whisk it into the broth to thicken.
- Sauté diced onion, bell pepper, celery, and pimento, then add the shredded chicken.
- Combine the chicken/vegetable mixture and cooked rice into the broth.
- Stir in a few drops of yellow food coloring for a golden hue and serve hot.
Notes
- For the richest flavor, use bone-in, skin-on chicken breasts to make the broth.
- The soup will thicken as it sits. Add a splash of water or broth when reheating if needed.
- To freeze, it’s best to omit the rice and add it when reheating to prevent it from getting mushy.
- The roux is optional but creates a creamier consistency without using any dairy.
