Homestyle Chicken and Rice Soup
This savory Chicken and Rice Soup is a comforting, wholesome dish that combines simple ingredients with classic technique for a flavorful result. The base of the soup is built from sautéed red onions, carrots, and celery, gently cooked in olive oil to release their aromatic sweetness. A broth made from water and chicken base brings a rich, savory depth, enhanced by the addition of tender diced chicken—using both white and dark meat to deliver a more rounded, satisfying flavor.
Herbs like fresh sage and thyme bring an earthy complexity to the soup, while black pepper adds a gentle warmth. A slurry of cornstarch and water is added to lightly thicken the broth, giving it a smooth, comforting consistency without becoming heavy. As the soup simmers, the ingredients meld together, creating a balanced and fragrant base that feels both nourishing and refined.
Just before serving, the cooked rice—steamed separately to maintain its texture—is folded into the soup. This ensures the grains remain firm and distinct, soaking up the flavorful broth without becoming mushy. Finished with a sprinkle of fresh Italian parsley and a touch of kosher salt, this chicken and rice soup is a satisfying and restorative meal, perfect for a cozy night in or as a comforting remedy during colder months.
Ingredients
- 3½ oz. uncooked rice
- 1 cup water
- 2¼ teaspoon olive oil
- ¼ pound red onions, diced
- ¼ pound fresh carrots, diced
- ¼ pound celery, diced
- 2 quarts water
- 3 oz. chicken base
- ¼ pound cooked chicken, diced (a mix of dark & white meat, dark meat will give it a depth of flavor)
- ¾ teaspoon fresh sage
- ¼ teaspoon black pepper
- ¼ teaspoon fresh thyme, chopped
- 1 oz. cornstarch
- ¼ cup water
- 2¼ teaspoon fresh Italian parsley, chopped
- ½ teaspoon kosher salt
Directions
- Combine rice and 2 quarts of water. Cover steam or bake until water is absorbed, approximate 20 minutes
- Heat oil in skillet. Sauté onions, carrots and celery until onions are translucent, approximately 5 minutes
- Add water and chicken base, bring to boil. Reduce heat and simmer for 15 minutes
- Add chicken, sage, pepper and thyme. Skim the soup
- Combine cornstarch with water and add to soup
- Bring to boil, reduce heat and simmer 15 minutes
- Finish with parsley and season to taste with salt
- Add cooked rice to soup just before serving
Homestyle Chicken and Rice Soup
Materials
- 3 ½ oz rice uncooked
- 1 cup water
- 2 ¼ tsp olive oil
- ¼ pound red onions diced
- ¼ pound carrots diced
- ¼ pound celery diced
- 2 quarts water
- 3 oz chicken base
- ¼ pound cooked chicken mix of white & dark diced
- ¾ tsp fresh sage
- ¼ tsp black pepper
- ¼ tsp fresh thyme chopped
- 1 oz cornstarch
- ¼ cup water
- 2 ¼ tsp fresh Italian parsley chopped
- ½ tsp kosher salt
Instructions
- Combine rice and 2 quarts of water. Cover steam or bake until water is absorbed, approximate 20 minutes
- Heat oil in skillet. Sauté onions, carrots and celery until onions are translucent, approximately 5 minutes
- Add water and chicken base, bring to boil. Reduce heat and simmer for 15 minutes
- Add chicken, sage, pepper and thyme. Skim the soup
- Combine cornstarch with water and add to soup
- Bring to boil, reduce heat and simmer 15 minutes
- Finish with parsley and season to taste with salt
- Add cooked rice to soup just before serving