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
- 3 1/2 oz. uncooked rice
- 1 cup water
- 2 1/4 teaspoon olive oil
- 1/4 pound red onions, diced
- 1/4 pound fresh carrots, diced
- 1/4 pound celery, diced
- 2 quarts water
- 3 oz. chicken base
- 1/4 pound cooked chicken, diced (a mix of dark & white meat, dark meat will give it a depth of flavor)
- 3/4 teaspoon fresh sage
- 3/4 teaspoon black pepper
- 1/4 teaspoon fresh thyme, chopped
- 1 oz. cornstarch
- 1/4 cup water
- 2 1/4 teaspoon fresh Italian parsley, chopped
- 1/2 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