Description
A comforting and flavorful Chicken and Rice Soup that features tender shredded chicken simmered in a savory broth with aromatic herbs and vegetables, served over perfectly cooked white rice. The soup is easy to prepare, freezes well, and can be enjoyed as a hearty meal any day of the week.
Ingredients
Scale
Herbs and Spices
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Vegetables and Aromatics
- 2 tablespoons butter
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Condiments
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ½ cups chicken broth (for cooking rice)
Main Ingredients
- 1 ¼ lb bone-in chicken breast
- ¾ cups white long grain rice (uncooked) (or 2 ¼ cups cooked rice)
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Ingredients: Measure out all ingredients beforehand to streamline the cooking process.
- Sauté Vegetables: Melt butter in a large soup pot over medium heat. Add the diced onions, carrots, and celery and sauté for 4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Seasonings and Chicken: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Add soy sauce, hot sauce, the bone-in chicken breasts, and pour in 5 cups of chicken broth.
- Simmer the Soup: Bring the soup to a very gentle bubble and partially cover the pot. Let the chicken cook slowly for 15 to 20 minutes, which prevents the meat from becoming tough.
- Shred the Chicken: Remove the chicken breasts from the pot, discard the bones, and shred the meat using two forks. Return the shredded chicken to the soup.
- Cook the Rice: While the chicken simmers, bring 1 ½ cups chicken broth to a boil in a medium saucepan. Add rice, submerge completely, and return to a boil. Cover tightly, reduce heat to simmer, and cook for 15 minutes. Turn off heat and let the rice sit covered for 10 minutes to finish cooking.
- Season the Soup: Taste and adjust seasoning as needed by adding salt if desired.
- Serve: Spoon the cooked rice into individual bowls and ladle the hot chicken soup over the rice. Garnish with fresh chopped parsley and enjoy.
Notes
- Cooking rice separately prevents it from absorbing too much broth, keeping the soup from becoming thick and allows for better storage of leftovers.
- This soup freezes very well; store the rice and soup separately to maintain texture.
- You can use other rice varieties but adjust liquid and cooking times according to package instructions.
- Use bone-in chicken breasts for richer flavor, but you can substitute boneless if preferred.
