Chicken Rice Soup

Introduction

As the weather cools down, nothing beats a bowl of warm, comforting soup. Chicken Rice Soup is one of those classic dishes that makes you feel at home. It’s nourishing, satisfying, and filled with delicious flavors. My family absolutely loves this recipe, especially after a long day of work or during chilly evenings. The savory chicken broth, tender chicken, perfectly cooked rice, and the delicate blend of herbs make this soup both heartwarming and fulfilling. The best part? It’s easy to make, and the leftovers are just as tasty the next day. With a handful of ingredients and a bit of patience, you can have a meal that everyone will enjoy.

This Chicken Rice Soup is a great balance of vegetables, chicken, and rice, and the added seasoning creates a depth of flavor that is truly comforting. The addition of hot sauce and soy sauce gives the soup a slight kick and a savory richness that makes it stand out from other chicken soups. And, by cooking the rice separately, you avoid the issue of it absorbing too much broth, leaving your soup just the right consistency. Whether you’re making it for a quick dinner or as a meal prep option, this soup is perfect for any occasion.

Ingredients

Seasonings:

• 1 teaspoon dried basil
• ½ teaspoon each of dried parsley, oregano, thyme, and mustard powder
• ¼ teaspoon black pepper

Soup Ingredients:

• 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 lbs bone-in chicken breast (see notes)
• Fresh parsley for garnish

Rice Ingredients:

• 1 ½ cups chicken broth
• ¾ cup uncooked white long-grain rice (or 2 ¼ cups cooked rice)

Instructions

1. Cooking Note:
   The rice is prepared separately to prevent it from absorbing too much broth, ensuring the texture stays perfect, even when stored as leftovers. Make sure to store the soup and rice in separate containers to maintain the best texture, as both freeze well.
2. Prepare Ingredients:
   Measure out all the ingredients before starting the cooking process to ensure everything goes smoothly and you don’t miss any steps.
3. Sauté the Vegetables:
   Melt the butter in a large soup pot over medium heat. Once melted, add the diced onions, carrots, and celery. Sauté for about 4 minutes until the vegetables start to soften.
4. Add Garlic and Seasonings:
   Stir in the minced garlic and cook for another 1 minute, allowing the garlic to become fragrant. Then, add the dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Stir everything together for a minute to let the spices bloom.
5. Add Soy Sauce, Hot Sauce, Chicken, and Broth:
   Add the soy sauce and hot sauce to the pot, followed by the chicken breasts and chicken broth. Bring the mixture to a gentle simmer, but avoid boiling to prevent the chicken from becoming tough. Partially cover the pot and cook for 15-20 minutes, or until the chicken is fully cooked through.
6. Shred the Chicken:
   Remove the chicken breasts from the pot and shred them using two forks. Discard the bones and return the shredded chicken to the pot, stirring everything together.
7. Cook the Rice:
   In a separate medium saucepan, bring 1 ½ cups of chicken broth to a boil. Stir in the rice, ensuring it’s fully submerged. Bring it back to a boil, then cover tightly and reduce the heat to a simmer. Let the rice cook for 15 minutes. After 15 minutes, turn off the heat and let the rice sit, covered, for another 10 minutes to allow any remaining stuck grains to loosen. This should yield about 2 ¼ cups of fluffy rice.
8. Taste and Adjust:
   Taste the soup and adjust the seasoning with salt and pepper as needed. If you prefer the soup a bit spicier, you can add more hot sauce or a pinch of red pepper flakes.
9. Serve the Soup:
   Spoon the rice into serving bowls, and ladle the soup over the top. For no leftovers, you can stir the rice directly into the soup. Garnish with fresh parsley for a pop of color and added freshness.

Nutrition Facts (per serving, makes about 6 servings)

• Serving Size: 1 bowl
• Calories: 280 kcal
• Sugar: 4g
• Sodium: 850mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 65mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How to Serve

• For Dinner: Serve this soup as a hearty main course, ideal for a cozy family meal. Pair it with crusty bread or a simple side salad.
• For Lunch: It’s perfect for leftovers and can be easily reheated for a filling lunch.
• For Meal Prep: This soup keeps well in the fridge for several days and can be packed into individual servings for meal prep. Just store the rice and soup separately.
• As a Comfort Food: On chilly nights, this soup is a great choice to warm you up from the inside out. It’s soothing, hearty, and rich in flavor.
• With a Side of Bread: Serve with your favorite crusty bread or garlic bread for a complete meal.

Additional Tips

1. Rice Consistency: Make sure to cook the rice separately to avoid it absorbing too much broth and becoming soggy. This also helps preserve the texture when you store leftovers.
2. Bone-in Chicken: Using bone-in chicken breasts adds flavor to the broth, but you can also use boneless, skinless chicken breasts if you prefer.
3. Spice Level: Adjust the hot sauce and red pepper flakes to your liking. If you prefer a mild version, use less hot sauce and skip the pepper flakes.
4. Thickening the Soup: If you like a thicker soup, you can mash a portion of the potatoes or vegetables, or add a bit of cornstarch mixed with water.
5. Substitute Vegetables: You can add or substitute other vegetables like potatoes, parsnips, or leeks for extra flavor and texture.

Recipe Variations

• Low-Carb Version: Replace the rice with cauliflower rice to make this soup low-carb. This is an excellent option if you’re following a keto or low-carb diet.
• Vegetarian Version: Replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth for a hearty vegetarian version of this soup.
• Extra Veggies: Add more vegetables like zucchini, bell peppers, or spinach to make this soup even more filling and nutritious.
• Spicy Chicken Sausage: For a different flavor profile, use spicy chicken sausage in place of the regular chicken breasts.
• Herb Variations: Feel free to experiment with herbs like rosemary, thyme, or bay leaves for a unique twist.

Serving Suggestions

• With Salad: A simple green salad with a light vinaigrette makes a great side to this hearty soup.
• With Grilled Cheese: Serve alongside a classic grilled cheese sandwich for a comforting, nostalgic meal.
• With Crackers: If you prefer a crunchy element, serve the soup with crackers or toasted bread cubes.

Freezing and Storage

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup and rice separately.
• Freezing: This soup freezes well for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stove over low heat.

FAQ Section

1. Can I use cooked rice instead of uncooked rice?
   Yes, you can use 2 ¼ cups cooked rice. Just add it to the soup after the chicken is shredded and heated through.
2. Can I use boneless chicken?
   Yes, boneless chicken breasts or thighs can be used instead of bone-in chicken. Just be sure to adjust the cooking time as they will cook faster.
3. How do I prevent the rice from becoming too mushy?
   Cooking the rice separately helps maintain its texture and prevents it from absorbing too much broth. Add it to the soup just before serving to avoid overcooking.
4. Can I make this soup in a slow cooker?
   Yes, you can make this soup in a slow cooker. Add all ingredients (except the rice) to the slow cooker and cook on low for 6-8 hours. Cook the rice separately and add it before serving.
5. What other vegetables can I add?
   You can add potatoes, peas, corn, or parsnips to enhance the soup’s flavor and texture.
6. Can I use low-sodium chicken broth?
   Yes, using low-sodium chicken broth is a great option if you’re watching your sodium intake.
7. How can I make this soup dairy-free?
   Use coconut cream or almond milk in place of the heavy cream for a dairy-free version of this soup.
8. **How do I store the soup?**
   Store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup and rice separately.
9. Can I add more spice to the soup?
   Yes, you can add more hot sauce or red pepper flakes to adjust the heat level.
10. Can I use a different type of rice?
    Yes, you can use other types of rice, but you may need to adjust the cooking time and liquid ratio depending on the type of rice.

Conclusion

This Chicken Rice Soup is the ultimate comfort food—simple to make, hearty, and packed with flavor. Whether you’re looking for a quick weeknight dinner or a dish to feed a crowd, it’s a surefire winner. The combination of chicken, rice, and savory seasonings creates a satisfying soup that warms you from the inside out. Plus, it’s easily customizable to suit your preferences. Make it today, and you’ll have a delicious meal that your family will love!

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