Description
This comforting Chicken and Rice Soup recipe combines tender shredded chicken, aromatic vegetables, and flavorful herbs in a savory broth, served over perfectly cooked white rice. Ideal for a cozy meal, this soup is easy to prepare in under an hour and yields hearty servings for the whole family.
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
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ½ cups chicken broth (for rice cooking)
Protein
- 1 ¼ lb. bone-in chicken breast
Others
- 2 tablespoons butter
- ¾ cups white long grain rice, uncooked
- Fresh parsley for garnish
Instructions
- Prepare the rice: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Stir in the uncooked white rice, reduce the heat to low, cover tightly, and simmer for 15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes to absorb all the liquid and finish cooking.
- Cook the vegetables: In a large pot, melt the butter over medium heat. Add diced onion, carrots, and celery, cooking for about 4 minutes until they become softened and fragrant. Add minced garlic and cook for another minute to enhance the aromatic base.
- Add seasonings and liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Pour in 5 cups of chicken broth along with soy sauce and hot sauce for flavor. Place the bone-in chicken breasts into the pot.
- Simmer the soup: Bring the mixture to a gentle simmer, partially cover the pot, and cook for 15 to 20 minutes until the chicken breasts are thoroughly cooked and tender.
- Shred the chicken: Carefully remove the chicken breasts from the soup. Using two forks, shred the chicken meat, discarding the bones. Return the shredded chicken back into the pot to combine with the soup.
- Combine and serve: Taste the broth and adjust seasoning with salt if needed. Divide the cooked rice into serving bowls and ladle the hot chicken and vegetable soup over the rice. Garnish each bowl with fresh parsley and serve immediately.
Notes
- For extra depth of flavor, consider using homemade chicken broth.
- You can substitute bone-in chicken breasts with boneless, but cooking time may vary slightly.
- If you prefer a thicker soup, add some of the cooking rice water back into the broth.
- Adjust the hot sauce amount to your preferred spice level.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
