Bryan Family Chicken And Rice Soup Recipe!

Country star Luke Bryan has everyone singing a happy tune with his father’s recipe for pure comfort in a bowl. Luke cooks a big batch of soup for his crew while on tour, bringing a little bit of home to everyone while on the road. Watch the soup carefully when cooking the rice and vegetables, as you don’t want the rice to overcook. 

Bryan Family Chicken and Rice Soup
Serves 4 to 6


1 4- to 5-pound whole chicken
2 chicken bouillon cubes
Coarse salt, to taste
Freshly ground black pepper, to taste
1/2 cup fresh lemon juice
2 large eggs
3/4 to 1 cup white rice
1 yellow onion, chopped
4 to 5 celery stalks, chopped
4 to 5 whole carrots, peeled and chopped
Saltine crackers, for serving


1. In a large stockpot filled halfway with water over medium heat, add chicken, bouillon, salt, and pepper. Add more water, if needed, to cover the chicken. Bring to a boil and cook 1 hour. Remove chicken, leaving broth in pot, and let cool.

2. When chicken is cool enough to handle, using gloves, pull meat from the bone.

3. In a small bowl, whisk eggs and lemon juice together.

4. Return pot over medium heat and bring to a simmer. Add rice, onion, and celery. Stir in egg mixture. Add chicken, plus more water if needed. Simmer until rice is cooked and vegetables are tender, about 30 to 35 minutes. Season with salt and pepper. Serve with crackers.

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