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Pioneer Woman Chicken and Rice Soup

Pioneer Woman Chicken and Rice Soup - recipe card
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A deeply comforting, rustic chicken and rice soup inspired by the Pioneer Woman’s hearty home-style cooking. Tender chicken, aromatic vegetables, and fluffy rice simmer in a rich, savory broth that clings to every spoonful. This soul-warming soup is perfect for chilly days, offering a satisfying balance of textures and flavors.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced into 1/4-inch pieces (about 1 cup)
  • 2 celery ribs, diced into 1/4-inch pieces (about 1 cup)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
  • 1 cup long-grain white rice (such as jasmine or basmati), rinsed
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1 tablespoon fresh lemon juice (about 1/2 lemon), optional

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the unsalted butter and olive oil, and swirl until the butter is melted and begins to foam. Add the diced onion, carrots, and celery (the mirepoix), and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onions are translucent, but not browned. The salt helps draw out moisture and prevents burning.
  2. Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant. The garlic should sizzle lightly—if it browns too quickly, reduce the heat temporarily. Do not let the garlic burn or it will turn bitter.
  3. Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits (the fond). These bits are packed with flavor. Let the wine bubble and reduce by half, about 2-3 minutes, until the liquid is mostly evaporated and the pot smells deeply savory.
  4. Add the chicken broth, bay leaf, and dried thyme to the pot. Increase the heat to high and bring the mixture to a steady, rolling boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer—you want small bubbles breaking the surface, not a vigorous boil, to keep the chicken tender.
  5. Carefully lower the chicken breasts into the simmering broth, ensuring they are fully submerged. Let them poach gently at a bare simmer, uncovered, for 18-20 minutes, until the chicken is cooked through and registers 165°F / 74°C on an instant-read thermometer inserted into the thickest part. The chicken should feel firm but still yield slightly to the touch.
  6. Remove the cooked chicken from the pot using tongs and transfer to a cutting board. Allow it to rest for 5 minutes, then use two forks to shred the meat into bite-sized pieces. Alternatively, dice it into 1/2-inch cubes if you prefer chunkier pieces. Cover with foil to keep warm while you cook the rice.
  7. While the chicken rests, add the rinsed rice to the simmering broth. Stir once to distribute, then let it cook at a gentle simmer (medium-low to medium heat) for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking, but avoid vigorous stirring, which can break the rice and make the soup starchy.
  8. When the rice is cooked (it should be al dente, not mushy), remove the bay leaf and discard. Return the shredded chicken to the pot, and stir in the chopped parsley and the lemon juice, if using. The lemon juice brightens the flavors and balances the richness—do not skip it if you want a truly restaurant-quality finish.
  9. Taste the soup and adjust seasoning with additional salt and pepper if needed. Remember that the broth will have reduced and concentrated, so you may need a generous pinch more salt. Simmer for an additional 2-3 minutes to ensure everything is heated through.
  10. Ladle the hot soup into individual bowls, making sure each portion has a good amount of chicken and rice. Garnish with extra chopped parsley and a crack of black pepper. Serve immediately, as the rice will continue to absorb liquid and the soup will thicken upon standing.

Notes

Storage: Cool the soup completely, then transfer to an airtight container. Refrigerate for up to 4 days. Freezing: The soup can be frozen for up to 2 months, but note that the rice will soften and absorb liquid, altering the texture. For best results, freeze the soup without the rice and add freshly cooked rice when reheating. Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, until heated through (about 165°F / 74°C). If the soup has thickened, add a splash of chicken broth or water to loosen it to your desired consistency. Microwave: Reheat individual portions in a microwave-safe bowl, covered, in 60-second intervals, stirring between, until piping hot.

Nutrition

Keywords: chicken and rice soup, Pioneer Woman soup, chicken soup, rice soup, comfort food, hearty soup, stovetop soup, one-pot meal, weeknight dinner, chicken broth soup, vegetable rice soup, homestyle soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-and-rice-soup/