Simple Hearty Chicken and Rice Soup: Nostalgic Comfort in a Bowl
Time-honored methods and simple ingredients combine for a bowl of nourishing warmth.
Simple Hearty Chicken and Rice Soup
Chicken and rice soup is the ultimate comfort food—simple, nostalgic, and a guaranteed way to warm hearts and bellies. With its gentle flavor, satisfying rice, and tender chicken, this soup is pure home in a bowl. Whether you’re fighting off a cold, feeding your family, or just yearning for simple, hearty fare, this recipe has your back. In this article, we’ll guide you step by step through making the soup, share tips and tricks, and answer your most common questions.
Table of Contents
- Why We Love This Soup
- The Ingredients List
- Step-by-Step Preparation
- Tips, Tricks, and Variations
- Serving, Storing, and Freezing
- Frequently Asked Questions (FAQs)
Why We Love This Soup
This chicken and rice soup isn’t about culinary awards—it’s about honest food that gets the job done. The magic lies in its simplicity: a handful of ingredients, time-honored steps, and a few humble secrets (ahem—bouillon cubes and a drop of yellow food coloring!) combine for a soup that tastes like home.
What makes it so great?
- Deeply comforting — Soothing broth, hearty chunks of chicken, and tender rice.
- Easy to make — Straightforward steps and familiar ingredients.
- Family tradition — Inspired by the author’s grandmother, this soup comes with a big dose of nostalgia.
- Customizable — Adapt it to your taste or dietary needs.
The Ingredients List
Each component of this soup serves a purpose, coming together for a perfectly balanced meal. Here’s what you’ll need:
- Whole chicken breasts (bone-in, skin-on for max flavor; you can use boneless in a pinch)
- Chicken bouillon cubes (about 8–10; your secret flavor booster)
- Water (for simmering the chicken and creating the broth—about 2 quarts)
- Butter (for a rich finish and sautéing the veggies)
- All-purpose flour (for thickening the soup)
- Onion (diced; white or yellow works best)
- Green bell pepper (diced)
- Pimento (diced, from a jar; adds a touch of color and sweetness)
- Celery (diced)
- White rice (uncooked; classic long grain preferred but use what you have)
- Yellow food coloring (optional, but adds that traditional golden glow)
- Salt & black pepper (to taste)
- Olive oil (a dash for cooking rice)
Step-by-Step Preparation
Let’s walk through the steps, from prepping ingredients to the first ladleful of soup.
1. Cook the Rice
- In a medium pot, combine 1 cup white rice with 2 cups water, a pinch of salt, and a tiny bit of olive oil.
- Bring to a boil, then reduce the heat and cover.
- Simmer until the water is absorbed (about 15–18 minutes); set aside.
2. Cook the Chicken & Make the Broth
- Rinse 2 whole chicken breasts (bone-in and skin-on preferred).
- Place the chicken in a large pot and add approximately 2 quarts of water.
- Add 8–10 bouillon cubes directly to the pot.
- Bring to a boil, then lower heat and simmer until the chicken is cooked (about 20 minutes).
- Remove chicken from the broth; allow to cool.
- Once cool, remove the meat from the bones and roughly dice. (Save the skin and bones for extra flavor if you like!)
3. Dice the Vegetables
- Finely dice 1 onion, 1 green bell pepper, 2–3 celery stalks, and drain a jar (about 1/4 cup) of pimento.
- Don’t worry about perfect chopping—rustic is just fine.
4. Make the Roux
- In a skillet, melt 4 tablespoons of butter over medium heat.
- Add 4 tablespoons flour.
- Whisk or stir constantly to form a smooth paste (roux). Let it cook for about 1 minute to lose the raw flavor.
5. Thicken the Soup
- Slowly add the roux to the hot chicken broth, stirring vigorously to avoid lumps.
- This will add body and slight creaminess to the soup without making it heavy.
6. Sauté the Vegetables
- In the (wiped) skillet, melt another 2 tablespoons butter.
- Add your diced onion, green pepper, celery, and pimento.
- Sauté until just beginning to soften, about 2–3 minutes.
What others are reading
7. Combine Everything
- Add the diced chicken and sautéed vegetables to the soup pot with the thickened broth.
- Stir in the cooked rice (start with half, add more if you like lots of rice in your soup).
8. Add That Special Touch
- Add 2–3 drops of yellow food coloring for a traditional, golden color (optional, but nostalgic!)
- Season with salt and pepper to taste.
- Simmer for a few minutes to allow flavors to meld.
9. Serve and Savor
- Ladle the hot soup into bowls.
- Serve with crackers or warm, crusty bread for the coziest meal.
Tips, Tricks, and Variations
No two homemade soups are exactly the same, and that’s part of the fun. Here are some ideas to make this chicken and rice soup your own:
- Use rotisserie chicken for a shortcut—just dice and add after the broth is finished.
- Add more veggies such as carrots or peas for extra color and nutrition.
- Try brown rice or wild rice—the texture will change, but so will the flavor.
- Skip the food coloring if you prefer a more natural look.
- Season with fresh herbs for a brighter flavor: parsley, thyme, or dill all work beautifully.
- Lighten it up by using less rice or substituting half with cauliflower rice.
Expert tips for extra cozy results:
- Simmer the bones and skin separately for even richer broth, skimming off excess fat.
- Add a splash of cream or half-and-half at the end for a velvety soup if you like a creamier base.
- Sprinkle with a little fresh black pepper or chopped parsley just before serving.
Serving, Storing, and Freezing
- Serving: This soup is wonderful as a standalone meal or served with a salad and bread. Pair with a squeeze of lemon for brightness or a dash of hot sauce for a spicy kick.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb some broth; thin with a splash of water or chicken stock when reheating.
- Freezing: Chicken and rice soup freezes well, but for best results, freeze without the rice and add cooked rice after reheating to preserve the soup’s texture.
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs will provide a richer flavor and more tender texture. Just adjust cooking time as needed.
Q: What’s the secret to that classic golden color?
A: A few drops of yellow food coloring recreate the nostalgic hue found in many family recipes. It’s optional but traditional.
Q: Can this soup be made gluten-free?
A: Yes. Use a gluten-free flour blend for the roux, or thicken the soup slightly with cornstarch dissolved in cold broth.
Q: Can I make it vegetarian?
A: Substitute vegetable broth and cubed tofu or mushrooms for chicken. Use vegetarian bouillon cubes for flavor.
Q: My rice soaks up all the liquid—what should I do?
A: It’s common for rice to absorb broth as the soup sits. Just add extra water or chicken stock to reach your desired consistency when reheating.
Q: How can I add more depth of flavor?
A: Sautéing vegetables until golden, simmering bones, or adding a splash of good-quality chicken stock concentrate will boost the soup’s taste.
Classic Chicken and Rice Soup at a Glance
| Feature | Details |
|---|---|
| Cook Time | About 1 hour |
| Difficulty | Easy/Beginner Friendly |
| Main Ingredients | Chicken breasts, white rice, vegetables, bouillon, butter, flour, water |
| Yield | 6–8 generous servings |
| Special Touch | Yellow food coloring for nostalgic color |
Nostalgia and Comfort in Every Spoonful
This chicken and rice soup is more than just a meal—it’s memories, family, and the reassurance that sometimes simple food is the best food. Whether you’re making it for someone who needs cheering up, or simply because a bowl of hot, homemade soup sounds like the best thing on earth, this recipe will comfort, nourish, and satisfy.
Go ahead, ladle yourself a generous helping, gather the people you love close by, and savor every spoonful.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a34417937/instant-pot-soup-creamy-chicken-wild-rice/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9713/simple-hearty-chicken-rice-soup-itll-keep-ya-honest/
- https://www.thepioneerwoman.com/food-cooking/recipes/a83918/creamy-chicken-wild-rice-soup/
Similar Articles
Read full bio of Sneha Tete
