Description
This comforting Chicken and Rice Soup recipe combines tender shredded chicken, flavorful herbs, and perfectly cooked rice in a savory broth. A wholesome, easy-to-make dish perfect for cozy meals that satisfy both body and soul.
Ingredients
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 and Sauces
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 ½ cups chicken broth (for cooking rice)
Main Ingredients
- 2 tablespoons butter
- 1 ¼ lb. bone-in chicken breast
- ¾ cups white long grain rice, uncooked
- fresh parsley for garnish
Instructions
- Cook the Rice: Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Stir in the uncooked rice, reduce the heat to low, cover tightly, and simmer for 15 minutes. Once done, turn off the heat and keep it covered for another 10 minutes to allow the rice to fully absorb the broth and flavors.
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add diced onions, carrots, and celery. Cook for about 4 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Herbs and Liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Then pour in 5 cups of chicken broth, soy sauce, and hot sauce. Place the bone-in chicken breasts into the pot, submerging them in the broth.
- Simmer the Soup: Bring the soup to a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes, or until the chicken is cooked through and tender. Carefully remove the chicken breasts from the pot, shred the meat using two forks, discard the bones, and return the shredded chicken to the soup.
- Season and Serve: Taste the soup broth and add salt if desired. Divide the cooked rice into serving bowls, ladle the hot chicken soup over the rice, garnish with fresh parsley, and serve immediately for a comforting meal.
Notes
- Bone-in chicken breasts add extra flavor to the broth, but boneless can be used for convenience.
- Adjust hot sauce to your preferred spice level or omit if you prefer a milder soup.
- Leftover soup stores well in the refrigerator for 3-4 days or can be frozen for up to 3 months.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Stir the rice gently after cooking to avoid it becoming mushy before serving.
