AmericanEasy · Hot
Buttery Chicken and Rice Soup
A knob of butter stirred in at the end is the quiet trick that turns an ordinary pot of chicken, carrot, and celery into something that actually gets finished. Shredded breast meat and white rice soak up every drop of the golden broth, making it filling enough that nobody asks for a second dinner an hour later. It's the soup even the four-year-old asks for by name.
Prep
15 min
Cook
40 min
Total
55 min
Method
Build the Base
1
Simmer the Chicken
3
Pour in chicken broth and add whole chicken breasts. Bring to a gentle boil, then reduce heat to low.
4
Cover and simmer for 20 minutes until chicken is cooked through. Remove chicken and shred with two forks, then return to the pot.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
445
per serving
High in protein · 40gLow sugar · 6g
Protein
40g
Carbs
42g
Fat
12g
Sat. fat
6g
Fiber
3g
Sugar
6g
Sodium
563mg
Gluten FreeDairy FriendlyBalancedLean ProteinHeart AwareDiabetes AppropriateAnti InflammatoryLow CholesterolHigh ProteinMuscle RecoveryWeight ManagementLean Bulking
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.5
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
49Pt
Runoff
0.1g P
Chicken Breast drives 74% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
1
Sour
1
Bitter
1
Spicy
Textures
TenderCreamySoftSilky
Aromas
ButteryHerbalGarlickySavory
Kitchen Equipment
Primary Tool
Large PotCounter FootprintMedium
Safety & Storage
Cooking Temperature
Chicken must reach 165°F (74°C) internal temperature. Simmer until juices run clear and no pink remains.
Cross Contamination
Use separate cutting boards for raw chicken. Wash hands, utensils, and surfaces thoroughly after handling raw poultry.
Storage
Refrigerate soup within 2 hours of cooking. Store in airtight container for up to 3-4 days.
High Risk Population
Caution for young children under 5 - ensure rice is cooked until very soft and chicken is shredded into small, manageable pieces to prevent choking.
Allergen Warning
Contains dairy (butter and milk). Not suitable for those with milk allergies or lactose intolerance.
Pro Tips
Technique
Shred the chicken right in the pot using two forks — it's faster than cutting and creates those tender, bite-sized strands that even my texture-sensitive eater loves.
Substitution
If your kids want extra creaminess (and mine always do), stir in a handful of shredded cheddar or parmesan right before serving. It melts beautifully into the warm broth and makes this feel like a comfort meal upgrade.
Batch Cooking
Make a double batch — this freezes beautifully and gives you a warm bowl ready in minutes on those nights when homework chaos takes over.
Time Saver
Use pre-shredded rotisserie chicken to cut your cook time in half. Just skip the simmering step and stir the shredded chicken in after cooking the rice in broth.
From the chef
A knob of butter stirred in at the end is what makes this soup different. Shredded chicken breast and white rice cook right in the broth alongside carrot and onion, soaking up all that golden liquid until every spoonful is filling and warm. A splash of whole milk goes in near the finish, pulling the broth together into something gently creamy without being heavy. It is mild enough for cautious eaters, substantial enough that nobody asks for more food an hour later, and the kind of pot you can pull together on a weeknight without thinking too hard.
TagsComfort FoodOne PotWeeknight DinnerCreamyFamily Friendly
AllergensMilk
Source: generated · May 30, 2026