My oldest daughter absolutely adores the Maurice Sendak book, Chicken Soup with Rice: A Book of Months. After reading it one chilly afternoon, she asked if we could actually make chicken soup with rice. I obliged — and this recipe was born!

For the past few months, this chicken and rice soup has become a family favourite. It’s hearty, simple, and full of flavour. Now, I’m delighted to share it with you!

Why You’ll Love This Soup Recipe

• Made with simple ingredients you already have at home

• Comforting and family-friendly

• Naturally gluten-free (no noodles!)

• Perfect for meal prep or freezing

photo credit: © depositphotos.com / paulbinet

Tips for Perfect Soup

• Use homemade broth for extra depth of flavour.

• Swap chicken breasts for leftover rotisserie chicken to save time.

• Freeze in individual portions for easy lunches!

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Chicken Soup with Rice

Yield: 8 servings

A cozy homemade chicken soup with rice recipe inspired by the Maurice Sendak classic. Comforting, hearty, and perfect for family dinners.

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Ingredients

• 3 chicken breasts, cooked and shredded
• 9 cups water
• 4 vegetable bouillon cubes (we like the McCormick brand because it doesn't have MSG in it)
• 2 celery stalks, finely chopped (leaves and all)
• 1 cup carrots, finely chopped
• 1 clove garlic, minced
• 4 drops Tabasco sauce
• Pepper, to taste
• 3/4 cups long grain brown rice, rinsed well

Instructions

Break up and dissolve the bouillon cubes in 1/2 cup warm water.

Place all the ingredients except the rice in a large pot and bring the ingredients to a rolling boil.

Add rinsed rice and cook until rice is tender (about 50 minutes).

Serve with crackers or a batch of our Vegan Biscuits

Notes

• You can use leftover roast or rotisserie chicken instead of cooking fresh chicken breasts — it saves time and adds flavour.
• For a richer broth, substitute part of the water with homemade chicken stock.
• If you prefer a creamier soup, stir in ½ cup of unsweetened coconut milk or evaporated milk just before serving.
• This soup freezes beautifully! Store in individual containers for easy lunches.
• We like to serve it with Vegan Biscuits or simple buttered toast.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 169Total Fat 6gSaturated Fat 1gUnsaturated Fat 4gCholesterol 31mgSodium 371mgCarbohydrates 20gFiber 4gSugar 6gProtein 11g

The nutrition facts provided are calculated automatically and are intended for informational purposes only. Actual values may vary depending on specific ingredients, portion sizes, and preparation methods.

Enjoy this yummy soup and delicious song!

P.S. Don’t forget to pair this recipe with our Vegan Biscuits!! 

Jennifer Bly

Author of My Kitchen, My Classroom: An Introduction to Homeschool and creator of The Deliberate Mom. Jennifer writes about parenting, homeschooling, her faith, and life with her husband and two girls. Jennifer has a Bachelor of Applied Human Service Administration Degree with a specialization in Early Learning in Child Care.