Hamdi Saidani This Pioneer Woman Chicken and Rice Soup is a hearty and comforting recipe, which is made with whole chicken breasts and white rice. It’s the ultimate comfort food recipe, ready in about 1 hour.
Pioneer Woman Chicken and Rice Soup Ingredients
- 1 cup (before Cooking) White Rice
- 2 whole Chicken Breasts (bone-in, skin-on)
- 8 to 10 Chicken Bouillon Cubes
- 2 qt. (plus 2 Cups) Water
- 1/4 cup Onion, finely diced
- 1/4 cup Green Bell Pepper, finely diced
- 1/4 cup Pimento, drained and finely diced
- 1/4 cup Celery, finely diced
- 6 Tbsp. Butter
- 4 Tbsp. Flour
- Yellow Food Coloring (optional)
How To Make Pioneer Woman Chicken and Rice Soup
- Cook the rice and chicken: Cook the white rice according to package directions and set it aside. In a large pot, place the two whole chicken breasts, cover with 2 quarts of water, and add the bouillon cubes. Bring to a boil, then reduce the heat to medium and cook for about 20 minutes, until the chicken is cooked through.
- Shred chicken and prep vegetables: Remove the cooked chicken from the pot, reserving the broth. Let the chicken cool slightly, then pull the meat from the bones and chop it into bite-sized pieces.
- Make the roux and thicken the broth: In a separate skillet, melt 4 tablespoons of butter. Whisk in 4 tablespoons of flour to create a roux. Cook for one minute, then add the roux to the pot of hot chicken broth, stirring well to combine and thicken the soup.
- Sauté the fillings: In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion, green bell pepper, celery, and pimentos. Cook for a couple of minutes, then add the chopped chicken and a dash of salt. Stir to combine.
- Combine, color, and serve: Add the chicken and vegetable mixture to the pot of broth. Stir in the cooked rice. Add 2 to 3 drops of yellow food coloring for a rich, golden color, if using. Ladle into bowls and serve warm.
Recipe Tips
- How to get the richest broth? Using bone-in, skin-on chicken breasts, as the recipe suggests, will create a much more flavorful broth than using boneless chicken.
- Can I use rotisserie chicken for a shortcut? Absolutely. Skip the step of boiling the chicken and use about 3-4 cups of shredded rotisserie chicken instead. You will need to use a good quality store-bought chicken broth.
- Is the food coloring necessary? No, the yellow food coloring is purely for aesthetic reasons to give the soup a classic, golden color. It does not affect the flavor and can be omitted entirely.
- How can I adjust the thickness? For a thicker soup, you can add more rice. For a thinner, more brothy soup, use less rice or add an extra splash of chicken broth.
What To Serve With Chicken and Rice Soup
This soup is a complete meal, but it’s always great with a side for dipping.
- Saltine or oyster crackers
- Warm, crusty bread with butter
- A simple grilled cheese sandwich
How To Store Chicken and Rice Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Be aware that the rice will continue to absorb the broth, making the leftover soup much thicker.
- Freeze: It’s best to freeze the soup without the rice, as rice can become mushy when thawed. Let the soup base cool completely and freeze for up to 3 months. Cook fresh rice when you reheat the soup.
Chicken and Rice Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why does the recipe use bouillon cubes instead of broth?
This is a classic, home-style way to create a very savory, seasoned broth directly from water while cooking the chicken. You can substitute the water and bouillon with 2 quarts of pre-made chicken broth if you prefer.
Do I have to add the pimentos and other vegetables?
No, the pimentos and other diced vegetables are optional. They add color and flavor, but the soup is delicious as a simple chicken and rice soup without them.
My leftover soup is super thick. What happened?
The rice acts like a sponge and will absorb a lot of the broth as it sits in the refrigerator. When reheating, simply stir in some extra chicken broth or water until it reaches your desired consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman 4-Ingredient Chicken and Stuffing Casserole Recipe
- Pioneer Woman Smothered Chicken Recipe
- Pioneer Woman Shredded Chicken Sandwiches Recipe
Pioneer Woman Chicken and Rice Soup Recipe
Description
A classic, soul-warming chicken and rice soup made with a rich broth, tender chicken, and finely diced vegetables for the ultimate comforting meal.
Ingredients
Instructions
- Cook rice and set aside. Boil chicken breasts in water with bouillon cubes for 20 mins; remove chicken, reserving the broth. Shred chicken meat.
- In a skillet, make a roux with 4 tbsp butter and 4 tbsp flour. Stir this into the pot of chicken broth to thicken.
- In the same skillet, melt 2 tbsp butter and sauté diced onion, bell pepper, pimento, and celery.
- Add the shredded chicken to the skillet, then add the entire mixture to the broth.
- Stir in the cooked rice.
- Add a few drops of yellow food coloring for a golden color, if desired.
- Ladle into bowls and serve hot.
Notes
- u003cliu003eFor the most flavorful soup, use bone-in, skin-on chicken breasts to make the broth.u003c/liu003eu003cliu003eThe roux (flour and butter mixture) is essential for giving the soup a slightly thickened, hearty consistency.u003c/liu003eu003cliu003eAll the diced vegetables are optional and can be adjusted to your family’s preference.u003c/liu003eu003cliu003eDon’t be afraid of the bouillon cubes and food coloring; they are classic ingredients for this style of home-cooked soup.u003c/liu003e
Pioneer Woman Chicken and Rice Soup Recipe
