chicken and rice broth recipe

Written ByJenny Smyth Posted on
chicken and rice broth recipe
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The Best chicken and rice broth recipe

I’ve been making this chicken and rice broth recipe for years, and it’s always a hit with my family. It’s a simple yet comforting dish that’s perfect for any occasion.

The combination of tender chicken, flavorful broth, and fluffy rice is just irresistible. I love how easy it is to make, too – just throw everything in a pot and let it simmer away.

The best part is that it’s incredibly versatile – you can serve it as a main course, or use it as a base for soups or stews. My kids love helping me in the kitchen, and they’re always excited to taste the finished product.

As for me, I appreciate the health benefits of this recipe – the chicken provides protein and nutrients, while the rice adds some much-needed carbs. Plus, the broth is made with all sorts of vegetables and herbs that are packed with vitamins and minerals.

All in all, this recipe is a staple in our household – I couldn’t recommend it more! It’s also super easy to customize to suit your tastes – add some garlic for an extra kick, or try using different types of rice or vegetables for a change of pace.

I’ve even used leftover broth as a base for soups or stews when we’re short on time. It’s just one of those recipes that never fails to impress.

Chicken and Rice Broth

Chicken and Rice Broth

4.9 from 1119 votes

A comforting and nourishing chicken and rice broth perfect for a cozy meal. This recipe combines tender chicken, fluffy rice, and a rich broth for a satisfying dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth

1 lb (450g) boneless, skinless chicken breasts
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
8 cups (1.9L) low-sodium chicken broth
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano

For the Rice

1 cup (185g) long-grain white rice
2 cups (480ml) water

👨‍🍳Directions

1In a large pot, combine chicken, onion, carrots, celery, and garlic.
2Cook over medium heat until onions are translucent and chicken is no longer pink on the outside.
3Stir occasionally to prevent burning.
4Add the chicken broth, bay leaf, salt, black pepper, thyme, and oregano.
5Bring the mixture to a boil.
6Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
7This allows the flavors to meld together and the chicken to cook through.
8Remove the chicken from the pot and set it aside to cool.
9In a separate pot, combine the rice and water.
10Bring to a boil over high heat.
11Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes.
12The rice is done when it is tender and the water has been absorbed.
13Fluff with a fork and set aside.
14Once the chicken is cool enough to handle, shred it using two forks.
15Return the shredded chicken to the pot with the broth.
16Add the cooked rice to the pot and stir well to combine.
17Cook for an additional 5 minutes over low heat.
18The rice will absorb some of the broth, creating a creamy consistency.

🔧Equipment

Large pot with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 7g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: You can use chicken thighs instead of breasts for a more flavorful broth. Add additional vegetables like spinach or mushrooms for extra nutrition and flavor.

Watch Video Of How Chicken and Rice Broth Works

This chicken and rice broth recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. And the best part?

It’s incredibly easy to make ahead of time and reheat when needed. Simply store any leftovers in an airtight container in the fridge for up to 5 days or freeze until you’re ready to serve.

❓ Frequently Asked Questions About Chicken and Rice Broth

1. What type of chicken should I use?

You can use either boneless, skinless chicken breasts or thighs – whatever you prefer! If you’re feeling fancy, you can even use leftover roasted chicken or store-bought rotisserie chicken. Just be sure to adjust the cooking time accordingly.

2. Can I make this recipe in advance?

Absolutely! This recipe is perfect for meal prep – just cook the chicken and rice mixture ahead of time and refrigerate or freeze until you’re ready to serve. When you’re ready, simply reheat it on the stovetop or in the microwave.

3. How do I store leftover broth?

You can store leftover broth in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months. Just be sure to label it so you know what’s inside!

4. Can I substitute different types of rice?

Yes! You can use either white or brown rice – whatever you prefer! If you want something a bit more exotic, try using jasmine or basmati rice instead.

5. Is this recipe suitable for vegetarians/vegans?

Sorry folks – this recipe isn’t suitable for vegetarians or vegans due to the presence of chicken.

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