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LIGHT CHICKEN RICE SOUP centered hero view, clean and uncluttered
Thomas Baker

Light Chicken Rice Soup Easy Comforting Weeknight Dinner

This Light Chicken Rice Soup is a perfect easy dinner option, ideal for a weeknight meal or a cozy family dinner. Featuring tender chicken, seasoned rice, and fresh vegetables, this simple soup recipe delivers comforting chicken soup flavors that remind you of homemade goodness.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 cups
Calories: 121
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon 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
  • fresh parsley to garnish
  • 1 ½ cups chicken broth
  • 3/4 cups white long grain rice uncooked

Method
 

  1. Start by melting the butter in a large pot over medium heat.
  2. Add diced onions, carrots, and celery to the pot and cook until soft, about 4 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Mix in the dried basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken breast, and 5 cups of chicken broth.
  5. Bring the mixture to a gentle simmer, cover partially, and let the chicken cook through slowly for 15-20 minutes without boiling.
  6. Once cooked, remove the chicken, discard the bones, and shred the meat with two forks.
  7. Return the shredded chicken to the pot.
  8. While the chicken simmers, prepare the rice by bringing 1 ½ cups of chicken broth to a boil in a separate saucepan.
  9. Add the uncooked rice to the boiling broth, cover tightly, reduce heat to low, and simmer for 15 minutes.
  10. Turn off the heat and allow the rice to rest covered for 10 minutes to finish cooking.
  11. Taste the soup and adjust salt if needed.
  12. To serve, spoon the cooked rice into bowls and ladle the soup over it.
  13. Garnish with fresh parsley and enjoy.

Notes

  • For the best flavor, bone-in chicken breast or thighs are recommended, but boneless works well too. Cooking chicken slowly over low heat keeps it juicy and tender. Leftover rotisserie chicken can be used as a shortcut—add at the same stage and simmer for 15 minutes without boiling. Store soup and rice separately in airtight containers; both freeze well for up to 3 months. Top with Ranch Oyster Crackers for extra flavor. This recipe also works well in a Crock Pot on low for 6 hours.