Print

Light Chicken Rice Soup Easy Weeknight Dinner Recipe

LIGHT CHICKEN RICE SOUP centered hero view, clean and uncluttered
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light Chicken Rice Soup is a simple and comforting weeknight meal that comes together quickly. This easy soup is perfect for a family dinner and features tender chicken with fluffy rice and flavorful vegetables. Enjoy a classic chicken soup recipe that’s both light and satisfying.

Ingredients

Scale
  • 1 teaspoon dried basil
  • ½ teaspoon EACH dried parsley or oregano or thyme or mustard powder
  • ¼ teaspoon pepper
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • ½ cup diced carrots
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 5 cups chicken broth
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1 1/4 lb bone-in chicken breast see notes
  • fresh parsley to garnish
  • 1 ½ cups chicken broth
  • 3/4 cups white long grain rice uncooked or 2 ¼ cups cooked rice

Instructions

  1. Heat butter in a large soup pot over medium heat and soften the onion, carrots, and celery for about four minutes.
  2. Stir in minced garlic and cook for an additional minute.
  3. Add the dried basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken, and five cups of chicken broth to the pot.
  4. Bring the soup to a gentle simmer, partially cover, and let the chicken cook slowly without boiling for 15 to 20 minutes.
  5. Remove the chicken, shred it with two forks, discard the bones, and return the shredded chicken to the soup.
  6. Meanwhile, cook the rice separately by boiling 1 ½ cups chicken broth in a medium saucepan, adding the rice, covering tightly, and simmering for 15 minutes.
  7. Turn off the heat and let the rice rest covered for 10 minutes before fluffing.
  8. Taste the soup and season with salt if needed.
  9. Serve by placing rice in bowls and ladling the soup on top, garnished with fresh parsley. If no leftovers are expected, the rice can be added directly to the soup pot.

Notes

  • Bone-in chicken breast or chicken thighs yield the best broth flavor, but boneless works fine
  • Simmer chicken slowly for juicier meat and richer broth
  • Leftover or rotisserie chicken can be used by adding it at the same stage and simmering for 15 minutes without boiling
  • Hot sauce, soy sauce, and mustard powder act as subtle flavor enhancers
  • For added taste, top the soup with Ranch Oyster Crackers
  • This recipe is featured on page 39 of The Cozy Cookbook
  • Try the Creamy Chicken and Wild Rice Soup next! To make this in a Crock Pot, cook on low for 6 hours and shred the chicken before serving
  • Store soup and rice separately in airtight containers for refrigeration up to 3 days or freeze up to 3 months

Nutrition

Find it online: https://www.amgroyal.com/light-chicken-rice-soup-easy-dinner/