Cracker Barrel Chicken and Rice Soup Recipe: Homestyle Broth with Tender Bites

There’s something deeply comforting about a bowl of homestyle chicken and rice soup that brings warmth to any meal.

This recipe delivers tender chicken, hearty rice, and a flavorful broth that tastes just like the classic you’d find at your favorite country kitchen.

Ingredients for Cracker Barrel Chicken and Rice Soup

Simple ingredients create that classic country kitchen warmth in every comforting spoonful.

The chicken is the star here. Boneless, skinless breasts stay tender without drying out—avoid pre-cut pieces (they’re often dry). I grab mine from Whole Foods when it’s on sale, but any good-quality grocery store works. The rice? Long-grain white holds up best in the broth (instant turns to mush). For the broth, low-sodium chicken broth lets you control the seasoning better than the regular stuff.

No chicken breasts? Thighs work even better—they stay juicier. Out of fresh garlic? Garlic powder at one-quarter the amount does the trick. Fresh thyme can replace dried at triple the quantity. If you’re short on carrots or celery, zucchini or green beans add a nice texture (just cut them small). And if you want extra richness, swap half the butter for olive oil.

This soup tastes even better the next day once flavors meld. Stores in the fridge for 4-5 days or freezes beautifully for 3 months. I always make a double batch—perfect for quick lunches or cozy dinners all week long.

Step-by-Step Instructions for Chicken and Rice Soup

Here’s how I create this comforting soup with perfectly tender chicken every time.

Step 1: Sauté the Aromatic Base

Melt the 3 tbsp Unsalted Butter in a large pot over medium heat. Add the 2 whole Carrots, 2 whole Celery Stalks, and 1 whole Yellow Onion and cook for 5-7 minutes until softened and slightly translucent. Stir occasionally to prevent browning.

Add the 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. The garlic should sizzle gently but not brown—burnt garlic turns bitter. Sprinkle the 1 tsp Dried Thyme and 1 tsp Dried Parsley over the vegetables, crushing the thyme between your fingers to release its oils.

Step 2: Build the Roux and Add Broth

Stir in the 3 tbsp All-Purpose Flour and cook for 1-2 minutes to create a light roux. This will thicken the soup slightly and give it a velvety texture. Watch for the mixture to turn a pale golden color—this indicates the flour is fully cooked.

Slowly pour in the 6 cups Chicken Broth while whisking constantly to prevent lumps. Add the 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Black Pepper. Bring to a gentle simmer, then reduce heat to medium-low. The broth should bubble lightly at the edges.

Step 3: Cook the Chicken and Rice

Add the 1.5 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces) to the simmering broth. Cook for 10-12 minutes until the chicken is no longer pink inside and reaches an internal temperature of 165°F. The pieces should look opaque and feel firm when pressed.

Remove the chicken with a slotted spoon and set aside. Add the 0.75 cup Long-Grain White Rice to the pot and simmer for 15-18 minutes until the rice is tender. Stir occasionally to prevent sticking to the bottom.

Step 4: Shred Chicken and Finish the Soup

While the rice cooks, shred the chicken using two forks or your fingers. The meat should pull apart easily—if it resists, it needs more time. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with additional salt if needed.

Discard the 1 whole Bay Leaf before serving. The soup should have a creamy consistency with tender rice, soft vegetables, and juicy chicken. Let it sit for 5 minutes off the heat to allow the flavors to meld together before serving.

Dietary Considerations for This Dish

Gluten-Free Adaptation

This soup can easily be made gluten-free by substituting the 3 tbsp All-Purpose Flour with 3 tbsp cornstarch or a gluten-free flour blend like King Arthur Measure for Measure. Mix the cornstarch with 3 tbsp cold water first to create a slurry before adding to the broth. 💡

Dairy-Free Version

To make this dairy-free, simply replace the 3 tbsp Unsalted Butter with 3 tbsp olive oil or vegan butter. I recommend Earth Balance brand for its clean flavor. The soup will still have that rich, comforting taste without any dairy.

Lower-Sodium Option

For a lower-sodium version, use low-sodium chicken broth as listed and reduce the 1 tsp Salt to ½ tsp. Boost flavor with extra herbs like fresh rosemary or a squeeze of lemon juice at the end. This keeps the taste vibrant without excess salt.

Vegetarian Swap

Replace the chicken with 1.5 cups chickpeas or cubed tofu for a hearty vegetarian version. Sauté the tofu first to give it a meatier texture, or use Beyond Meat chicken strips for a closer mimic of the original. Add these during the last 10 minutes of cooking.

Low-Carb Adjustment

To reduce carbs, swap the 0.75 cup Long-Grain White Rice for 0.75 cup cauliflower rice. Add it during the last 10-12 minutes to prevent overcooking. The soup will have a lighter texture but still plenty of flavor. 🌱

Allergy-Friendly Notes

This recipe is naturally egg-free and nut-free. For celiac safety, ensure all ingredients, especially broth and spices, are certified gluten-free. Always check labels on pre-packaged items like broth to avoid hidden allergens.

Frequently Asked Questions