Rachel’s Chicken & Rice Soup


This past weekend I went to St. Louis to visit Rachel, one of my best friends from college! She made me this soup and I asked for the recipe after one bite! Imagine chicken noodle soup and chicken pot pie had a baby – that’s what this soup is! It’s thick and rich like chicken pot pie but has all the flavor and comfort of chicken noodle soup!

A key ingredient is Penzeys Shallot Pepper. Seriously this stuff is GOOD – I’m planning on trying a roasted whole chicken using it and I think it would taste great on a pork loin roast! If you don’t have a Penzeys spice store near you or you would rather not buy it then I would recommend checking your local grocery store for a specialty pepper blend – it really made a difference in this soup! You could also skip it and use salt, fresh cracked black pepper and your preferred blend of spices (thyme, oregano, sage, etc) to make it your own!

Hope you try and enjoy! Let us know what you think in the comments below!

Rachel’s Chicken & Rice Soup

Prep 10 minutes ∙ Cook 45 minutes∙ Makes 6 servings∙ Difficulty Easy


  • 4 Tbs butter
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 2 cups shredded chicken
  • 2 tsp Penzeys Shallot Pepper (or other pepper blend that pairs well with chicken!)
  • 1 tsp Herbs de Provence
  • 2 Tbs flour
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 cup dry white or wild rice, cooked to package instructions
  • 1 tsp bullion paste or 1 bullion cube, optional
  • Salt & pepper to taste


Melt butter in Dutch oven or other soup pot over medium to medium-high heat

Once melted add carrots, celery, and onion and sauté for 5-7 minutes until onions are translucent and carrots start to soften

Once veggies start to become tender add shallot pepper, herbs de Provence, ½ tsp salt. Then add shredded chicken and combine. Once combined, add flour. Incorporate flour into mixture and let it cook for 2-3 minutes stirring constantly to keep from scorching.

Add chicken broth, bay leaf and cooked rice to the pot. I started with about 3/4 of the rice mixture to start with and added a little more until it was the texture I wanted. If using, add the bullion at this point as well. The bullion will help to deepen the chicken flavor.

Bring soup to a boil then reduce heat and simmer covered for 30 minutes. Stir often, again to keep soup from scorching on the bottom. The rice will continue to soften and release starch which will help to thicken the soup!

Taste soup and adjust seasoning as needed. I added fresh cracked black pepper and upped the salt a little. If you think the soup is too thick you can either add more chicken broth or water to thin.

Remove and discard the bay leaf.

Serve the soup hot (with some crusty bread if you have it!!).


*If reheating for leftovers I recommend adding a small amount of chicken broth to thin soup as it will thicken further in the fridge.

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