Description
A comforting and hearty Chicken and Rice Soup recipe that is perfect for chilly days. This soup is packed with tender shredded chicken, aromatic vegetables, flavorful seasonings, and fluffy white rice, all simmered together in a savory broth.
Ingredients
Units
Scale
Seasonings
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
Soup
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1/2 cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 1/4 lb. bone-in chicken breast
- Fresh parsley, to garnish
Rice
- 1 1/2 cups chicken broth
- 3/4 cups white long grain rice, uncooked (Or 2 1/4 cups cooked rice)
Instructions
- Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth. Bring the soup to a very gentle bubble and cover partially. Allow the chicken to slowly cook through for about 15-20 minutes. Remove the chicken, shred it, and return it to the soup.
- Cook the Rice: Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Add the rice, bring back to a boil, cover, reduce to a simmer, and cook for 15 minutes. Let it sit for 10 minutes covered. Fluff with a fork.
- Taste the soup and season with salt if desired. Spoon rice into serving bowls and ladle soup on top. Garnish with parsley and serve!
Notes
- The rice is cooked separately to prevent it from soaking up too much broth in the soup.
- This soup freezes well, and rice can be stored separately to maintain texture.
Nutrition
- Serving Size: 1 serving
