Description
This comforting Chicken and Rice Soup combines tender chicken, aromatic herbs, and perfectly cooked rice to create a flavorful and satisfying meal. With a rich broth enhanced by soy sauce and a touch of hot sauce, this soup is easy to prepare and perfect for chilly days or when you need a cozy dish.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 2 tablespoons butter
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ¼ pounds bone-in chicken breast
- fresh parsley, for garnish
Rice
- 1 ½ cups chicken broth
- ¾ cups white long grain rice uncooked (or 2 ¼ cups cooked rice)
Instructions
- Prepare the vegetables: Melt butter in a large soup pot over medium heat. Add the diced onions, carrots, and celery. Cook and soften for 4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add seasonings and chicken: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Add soy sauce, hot sauce, chicken breast, and chicken broth to the pot.
- Simmer the chicken: Bring the soup to a very gentle bubble and partially cover the pot. Simmer slowly for 20 minutes until the chicken is cooked through. Avoid boiling to keep the chicken tender. Remove chicken, discard bones, and shred the meat with two forks. Return shredded chicken to the soup.
- Cook the rice separately: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add uncooked rice and ensure it is submerged. Bring back to a boil, then cover tightly and reduce heat to simmer for 15 minutes. Turn off heat and let rice sit covered for 10 minutes to finish cooking and release from the bottom of the pan.
- Season and serve: Taste soup and add salt if desired. Serve by spooning rice into bowls and ladling soup on top. Garnish with fresh parsley for a bright finish.
Notes
- Use bone-in chicken breast or thighs for extra flavorful broth; boneless chicken works in a pinch.
- For juicier chicken and richer broth, simmer the chicken on low heat for a longer period if desired.
- Leftover roasted or rotisserie chicken (about 2 cups) can substitute fresh chicken; add and simmer 15 minutes to blend flavors without boiling.
- Hot sauce, soy sauce, and mustard powder enhance flavor subtly and won’t overpower the soup.
- Serve with Ranch Oyster Crackers for added texture and flavor.
- Freeze soup and rice separately for best texture retention; both freeze well up to 3 months.
- For a slow cooker option, cook all ingredients (except rice) on low for 6 hours or high for 4 hours, shred chicken at the end.
- Different rice varieties require adjusted liquid and cooking times—refer to package instructions.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg
