Chicken and Rice Soup with Italian Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Mexican chicken and rice soup infused with fresh Italian basil for a fragrant, aromatic twist. This mexican-inspired soups ready in about 55 minutes pairs chicken, rice, basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced onion (1/2-inch cubes) and 2 minced garlic cloves, sauté for 3-4 minutes until the onion is golden brown and translucent, stirring occasionally. Tip: Cook the onion until it softens and turns golden — this builds flavor.
  2. Step 2: Add 500g chicken (cut into 1-inch chunks), 2 diced tomatoes (1/2-inch cubes), and 4 cups vegetable broth. Stir to combine, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes, skimming any foam that rises to the surface. Tip: Use a ladle to skim fat or foam — this keeps the soup lighter.
  3. Step 3: After 20 minutes, stir in 1 cup rice (uncooked, preferably long-grain). Cook uncovered for 15-20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. The rice should be al dente, with individual grains still slightly firm.
  4. Step 4: Remove the pot from heat. Stir in 1 tbsp fresh basil (chopped finely), then let sit for 5 minutes to allow the flavors to meld. The soup should be fragrant and slightly thickened, with a rich aroma from the basil. Tip: Add the basil off the heat to preserve its fresh flavor — high heat can dull its aroma.

Frequently asked questions

How long does Chicken and Rice Soup with Italian Basil take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Rice Soup with Italian Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken from drying out.

Can I substitute ingredients in Chicken and Rice Soup with Italian Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Rice Soup with Italian Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Rice Soup with Italian Basil?

Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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