🍲✨ Homestead Chicken and Rice Soup (Cozy Soup Season Favorite)
This Homestead Chicken and Rice Soup is warm, creamy, and comforting — made with tender chicken, soft rice, sautéed vegetables, and a simple homemade roux. Whether you use home‑raised chicken and garden carrots or store‑bought ingredients, this one‑pot soup delivers rich, cozy flavor perfect for soup season.
- Prep Time: 10
- Cook Time: 1hr
- Total Time: 1 hr 10 minutes
- Yield: 4-6 1x
- Category: Dinner
Ingredients
Scale
1–2 tablespoons olive oil
- 1–2 sliced carrots (home‑grown if you have them!)
2 celery stalks, diced
1/2 yellow onion, diced
Salt and pepper, to taste
5 cloves minced garlic
- 2 teaspoons chicken bouillon Note: You can substitute chicken bouillon for poultry seasoning if preferred.
1/2 teaspoon dried thyme
- 6 cups chicken broth (homemade or store‑bought; add more for a thinner consistency)
- 1 cup rice (we like 1/2 cup wild rice + 1/2 cup jasmine rice)
1/4 cup butter
1/4 cup flour
1 cup milk
- 2 chicken breasts, cooked in the soup then cubed or shredded Note: My family prefers cubed chicken, but shredded works perfectly too.
Instructions
- Heat the oil: Warm the olive oil over medium heat in a large Dutch oven.
- Sauté the vegetables: Add the sliced carrots, diced celery, and diced onion. Cover and cook for 8–10 minutes, stirring regularly so they don’t scorch, until softened.
- Season + add garlic: Season with salt and pepper. Add the minced garlic and cook for 1–2 minutes until fragrant.
- Build the broth: Add the chicken broth, chicken bouillon, and dried thyme. Stir and bring the mixture to a boil.
- Cook the chicken: Add the chicken breasts, reduce heat to a simmer, and cover. Cook for 6 minutes, flip the chicken, then cook an additional 4–6 minutes. Check for an internal temperature of 165°F to ensure doneness.
- Remove chicken + add rice: Transfer the cooked chicken to a plate. Add the rice to the pot, cover, and simmer for 15–20 minutes, stirring occasionally. Be careful not to overcook the rice — it will become mushy if cooked too long.
- Cube or shred the chicken: While the rice cooks, shred or cube the chicken. Note: We prefer cubed chicken for texture, but shredded works perfectly too.
- Make the roux: In a small saucepan on a separate burner, melt the butter. Whisk in the flour until smooth. Slowly whisk in the milk until a creamy white sauce forms.
- Combine: When the rice is done, add the chicken and the white sauce to the pot. Stir until well combined.
- Taste + serve: Check for seasoning and adjust as needed. Serve hot.