🍲✨ Homestead Chicken and Rice Soup (Cozy Soup Season Favorite)

When soup season arrives and the air starts to cool, there’s nothing more comforting than a steaming bowl of homemade Chicken and Rice Soup simmering on the stove. This recipe is everything cozy, nourishing, and deeply flavorful — the kind of soup that warms your hands, your home, and your family.

Here on our homestead, we make this soup with home‑raised, home‑butchered chicken, home‑grown carrots, and homemade chicken broth from birds we’ve processed ourselves. Those ingredients add a richness and depth you can’t buy. But the beauty of this recipe is that store‑bought ingredients work just the same, and the soup still turns out wonderfully comforting. Whether you’re cooking from your pantry or your homestead harvest, this Chicken and Rice Soup is the perfect way to welcome soup season.

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❤️ Why You’ll Love This Recipe

• Cozy, comforting, and perfect for fall + winter
• Uses simple ingredients you likely already have
• Family‑friendly and great for picky eaters
• Easy to customize with different vegetables or rice
• Homestead‑friendly with options for homegrown + homemade ingredients
• Ideal for meal prep — reheats beautifully

🥣 Ingredients

• 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 mi
• nced 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

1. Heat the oil: Warm the olive oil over medium heat in a large Dutch oven.
2. 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.
3. Season + add garlic: Season with salt and pepper. Add the minced garlic and cook for 1–2 minutes until fragrant.
4. Build the broth: Add the chicken broth, chicken bouillon, and dried thyme. Stir and bring the mixture to a boil.
5. 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.
6. 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.
7. 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.
8. 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.
9. Combine: When the rice is done, add the chicken and the white sauce to the pot. Stir until well combined.
10. Taste + serve: Check for seasoning and adjust as needed. Serve hot.

🛠️ Tools I Used

• Large Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Measuring cups + spoons
• Small saucepan
• Whisk
• Ladle

🍽️ How to Serve

Serve this cozy Chicken and Rice Soup with:

• Fresh‑milled dinner rolls
• Crusty sourdough
• A simple green salad
• Fresh parsley or cracked pepper on top
• A warm blanket and a chilly evening

It’s hearty enough to be a full meal, but pairs beautifully with any comforting side.

🧊 Storage

• Refrigerator: Store in an airtight container for 3–4 days
• Freezer: Freeze up to 2 months (rice may soften slightly)
• Reheat: Warm gently on the stovetop; add broth if the soup thickens

💡 Tips for Success

• Cube or shred the chicken — both work well; cubed gives a heartier bite.
• Use homemade broth if possible — it adds incredible depth.
• Don’t overcook the rice — it continues to soften as it sits.
• Taste and adjust seasonings — especially salt, depending on broth type.
• Add broth as needed — rice absorbs liquid over time.
• Sauté vegetables first — this builds flavor from the start.

🔄 Substitutions

• Chicken: Rotisserie or leftover roasted chicken
• Rice: Jasmine, basmati, brown rice, or wild rice
• Broth: Homemade or store‑bought
• Seasonings: Poultry seasoning, thyme, rosemary, sage
• Bouillon: Substitute for poultry seasoning
• Vegetables: Add peas, corn, spinach, or potatoes

🍁 Variations

• Creamy Chicken and Rice Soup: Add extra milk or cream
• Lemon Chicken and Rice Soup: Add lemon juice + zest
• Herbed Version: Increase thyme, rosemary, or parsley
• Vegetable‑Loaded: Add extra carrots, celery, or potatoes
• Spicy Version: Add cayenne or red pepper flakes

Print

❓ Frequently Asked Questions

• Can I use leftover chicken? Yes — rotisserie or leftover roasted chicken works great.
• Can I use brown rice? Yes, but increase cooking time and add extra broth.
• Can I freeze this soup? Yes, though the rice may soften slightly.
• Can I use store‑bought broth? Absolutely — homemade broth adds depth, but store‑bought works perfectly.
• Should I shred or cube the chicken? Either works. Note: My family prefers cubed chicken for texture.

Soup Season Favorites:

• Crock Pot Chicken Broth
• Creamy Ground Beef and Potato Soup
• Ham Hock and Potato Soup
• French Onion Beef and Noodles
• Chili
• Fresh‑Milled Dinner Rolls

📣 Call to Action

If cozy soup season is your favorite time of year, make sure to:

• Subscribe to my newsletter for weekly homestead recipes
• Follow me on Pinterest for fall + winter inspiration
• Leave a comment if you make this soup — I love hearing from you