Luke Bryan’s Chicken & Rice Recipe

It's National Soup Month- warm up with a bowl of Luke Bryan's Chicken Rice Soup.

This family favorite is perfect for a cold winter day or when someone is under the weather.

Luke made a big batch for his son Bo when he had his wisdom teeth pulled.


  • 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

Step 1: Boil a whole chicken for about an hour.

Luke advises, "Do not go the cheap route and buy chicken breast. Own it. Boil your chicken."

Step 2. Pick all of the meat off the chicken and "throw you a little skin in there for flavor." Then mash the bones and "get all that goodness out in the bottom of the pan" and then dump that in the broth too," Luke says, "That's critical."

Gloves are a necessity for this part, according to Luke. "So you don't burn your fingers, and they won't smell like chicken for two days," he explained.

Step 3. Add chopped carrots, onions, celery, 3/4 cup of rice and the two secret ingredients: lemon juice and two eggs whipped together.

Step 4. Mix in bouillon, pepper and salt, as well as a dash of Sriracha sauce for a kick.

Step 5. Stir together and enjoy!

Luke demonstrated how to make this family favorite a few years ago on Kelly Pickler's talk show.

Watch below:

More Posts for Show: Stephanie Taylor