Chicken Rice Soup

Need something to warm your soul in the cooler months without breaking the bank or skimping on flavor? I got you. Chicken rice soup is one of those go-to meals that checks all the boxes. It’s hearty, filling, and packed with nutrients. It’s also completely customizable, whether you want to add more veggies, switch up the rice, or use whatever chicken you already have on hand. This recipe is perfect for meal prep and even better for your budget. You can make five satisfying meals for under fifteen dollars, making it a staple for anyone who wants to eat well without breaking the bank.

Why You’ll Love This Chicken Rice Soup

This recipe is as versatile as it is comforting. You can easily scale it up to feed a larger family, and it’s designed to be flexible so you can adjust ingredients based on what you have in your kitchen. Add more veggies, swap out the rice, or make small tweaks to suit your taste. It’s not a strict formula, just a framework that works for everyone.

By using the whole chicken and making your own stock, you’re not only saving money but also being more sustainable. Homemade stock adds depth and richness that store bought versions can’t match, unlocking a level of flavor you didn’t know you could get from a simple soup.

It’s also a perfect meal prep option. The soup stores beautifully and reheats without losing its texture, which makes it great for busy weeks. Between the nutrients from the homemade stock, the fiber from the wild rice, and the variety of veggies, this recipe is packed with micronutrients that fuel your body and keep you feeling good.

FAQs

Q: Can I use cooked chicken?
A: Yes. Cooked chicken works great for this recipe. Just add it later in the cooking process so it doesn’t overcook. You only need to warm it through, not cook it again.

Q: Can I make this soup in the slow cooker or Instant Pot?
A: Absolutely. A slow cooker is a great way to make both the stock and the soup. Just make sure your chicken reaches an internal temperature of 165°F and that the rice is fully cooked before serving.

Q: Can I freeze chicken rice soup?
A: Yes. This soup freezes really well and is perfect for longer storage. Let it cool completely before portioning it into containers, then reheat as needed for a quick, comforting meal.

Chicken Rice Soup

Recipe by Cooper Cordero

Course: Meal Prep

Servings

5

servings

Flavor packed budget Chicken Rice Soup recipe

Ingredients

• 1 Whole Chicken

• 2 Bunches Celery

• 3 Onions, Diced

• 5 Medium Carrots

• 1 Bunch Parsley

• 2 Head Garlic

• 2 Inch Lemongrass

• 2 Cups Wild Rice, Uncooked

• 4 TBSP. Olive Oil

• Salt, to taste

• Black Pepper

Directions

• Day One
• Break down your chicken. This means you should fully separate the meat from the skin and bones. I prefer to debone my chicken but any method will suffice.
• Chop meat into bite sized pieces and set aside in fridge for tomorrow
• Roast boned and skin in a 400 deg F oven until deeply golden brown
• Roughly chop your Onion, Celery, Carrots and 1 head of Garlic
• In a stock pot heat a good amount of olive oil over medium high heat and saute your veggies
• Once veggies are softened cover with water and bring to a boil
• Add in your roasted chicken bones. Making sure they are submerged
• Add in your bunch of parsley and whole black peppercorns
• Let simmer overnight
• Day Two
• Strain off all solids from your stock and skim as much fat off the top as you can. Returning the stock to a low burner to keep warm
• Place your container of skimmed fat into the freezer to quickly solidify so you can skim it properly
• Chop your Onions, Celery, Carrots, Garlic and Lemongrass
• In a pot over medium high heat, add in your olive oil and mirepoix and saute until veggies have loosened slightly
• Add in your wild rice to toast
• Add in your garlic and lemongrass for ~60 seconds
• Cover with your homemade stock, adding in your chicken and bring to a simmer. Cover and stir occasionally until rice is fully cooked
• Return stock that was in the freezer to your dish. Having skimmed off all fat
• Portion out and enjoy!

Recipe Video

Notes

• The macros for this recipe are an estimation. As each chicken is unique your macros will vary. If you are counting your calories closely you will have to weight the meat before adding it to the soup. Remember there is light and dark meat so you'll have to weight both to properly count your macros
• If you have more time the best way to defat your stock is to let it cool completely in the fridge and skim of the solid fat. This is definitely recommended if you have the time. If not, the method described above is my personal recommendation of a faster way to achieve this.

Nutrition Facts

• Total number of serves: 5
• Calories: 700kcal
• Fat: 20g
• Carbohydrates: 57g
• Fiber: 4g
• Protein: 74g