Description
This hearty Chicken and Rice Soup blends tender shredded chicken, perfectly cooked rice, and a medley of fresh vegetables simmered in a flavorful broth infused with herbs and spices. A comforting and satisfying dish perfect for any day, delivering warmth and nourishment in every bowl.
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 Sauces
- 5 cups chicken broth
- 1 ½ cups chicken broth (for cooking rice)
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
Main Ingredients
- 1 ¼ lb. bone-in chicken breast
- ¾ cups white long grain rice, uncooked
- Fresh parsley for garnish
Instructions
- Prepare the rice: Add 1 ½ cups chicken broth to a medium saucepan and bring to a boil. Stir in the uncooked white long grain rice, then reduce the heat to low, cover tightly, and simmer for 15 minutes. After cooking, turn off the heat and let it sit covered for 10 minutes to allow the rice to fully absorb the broth and flavors.
- Cook the vegetables: In a large pot, melt butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add seasonings and liquids: Stir in dried basil, dried parsley, dried oregano, dried thyme, mustard powder, and pepper to the vegetables. Pour in 5 cups of chicken broth, soy sauce, and hot sauce, mixing well to combine all flavors. Place the bone-in chicken breasts into the pot with the broth and vegetables.
- Cook the chicken: Bring the soup to a gentle simmer and partially cover the pot. Let it cook for 15–20 minutes or until the chicken is fully cooked and tender. Carefully remove the chicken from the pot, shred the meat using two forks, discard the bones, and return the shredded chicken back into the soup.
- Combine and serve: Taste the broth and adjust seasoning by adding salt if needed. Divide the cooked rice into serving bowls, then ladle the hot chicken soup over the rice. Garnish with fresh parsley and serve immediately for a warm, comforting meal.
Notes
- Bone-in chicken breast helps keep the meat tender and adds extra flavor to the soup.
- Simmering the rice separately prevents it from becoming mushy in the soup.
- Adjust the amount of hot sauce according to your preferred spice level.
- This soup can be made ahead and reheated; add fresh parsley just before serving for best flavor.
- For a low-sodium option, use low-sodium chicken broth and adjust seasoning carefully.
