Description
This comforting Chicken and Rice Soup recipe combines tender shredded chicken, perfectly cooked rice, and a flavorful blend of herbs and spices in a warm, savory broth. The soup is prepared on the stovetop with a simple simmering technique, making it an easy yet satisfying meal for any day.
Ingredients
Scale
Soup Ingredients
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 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 lb. bone-in chicken breast
- fresh parsley for garnish
Rice
- 1 ½ cups chicken broth
- ¾ cups white long grain rice, uncooked
Instructions
- Prepare the rice: In a medium saucepan, add 1 ½ cups of chicken broth and bring it to a boil over medium-high heat. Stir in the uncooked white long grain rice, reduce the heat to low, cover tightly, and let it simmer for 15 minutes.
- Let the rice rest: After simmering, turn off the heat and keep the saucepan covered. Allow the rice to sit undisturbed for 10 minutes so it can absorb the flavors and fully cook through.
- Sauté the vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced yellow onion, carrots, and celery, cooking for about 4 minutes until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, ensuring it doesn’t burn but releases its aroma.
- Add seasonings and liquids: Incorporate the dried basil, parsley, oregano, thyme, mustard powder, and pepper into the pot and stir well. Pour in 5 cups of chicken broth along with 1 teaspoon of soy sauce and 1 teaspoon of hot sauce. Place the bone-in chicken breasts into the pot.
- Simmer the soup: Bring the contents of the pot to a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes until the chicken is fully cooked and tender.
- Shred the chicken: Carefully remove the chicken breasts from the pot. Using two forks, shred the meat off the bones, discard the bones, then return the shredded chicken to the soup pot.
- Season and assemble: Taste the broth and add salt as needed. Divide the cooked rice into individual bowls, ladle the hot soup with shredded chicken and vegetables over the rice, garnish with fresh parsley, and serve immediately.
Notes
- Using bone-in chicken breasts adds extra flavor to the soup, but you can substitute boneless if preferred.
- The rice is cooked separately in chicken broth to ensure it is fluffy and well-flavored before adding to the soup bowls.
- Adjust the amount of hot sauce to your taste preferences or omit for a milder flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
