Description
This comforting Chicken Rice Soup is made with a delicious blend of seasoned chicken, vegetables, and rice, simmered in a savory broth. It’s the perfect meal for chilly nights, easy to make, and full of flavor.
Ingredients
Scale
Seasonings:
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon 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
- Cooking Note:
The rice is prepared separately to prevent it from absorbing too much broth, ensuring the soup remains flavorful, and leftovers maintain their texture. Store the soup and rice in separate containers for easy freezing. - Prepare the Ingredients:
Measure out all ingredients before starting for a smooth cooking process. - Cook the Vegetables:
Melt the butter in a large soup pot over medium heat. Add the diced onions, carrots, and celery, and sauté for about 4 minutes, until the vegetables start to soften. - Add Garlic and Seasonings:
Stir in the minced garlic and cook for an additional 1 minute. Then, add the dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Stir to combine and let the spices bloom for a minute. - Simmer the Soup:
Add the soy sauce, hot sauce, chicken breasts, and chicken broth to the pot. Bring the mixture to a gentle simmer (avoid boiling to prevent tough chicken). Partially cover the pot and cook for 15-20 minutes, or until the chicken is cooked through. - Shred the Chicken:
Remove the chicken from the pot and shred it using two forks. Discard the bones and return the shredded chicken to the pot. - 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 to a boil again, then cover tightly and reduce the heat to a simmer. Cook for 15 minutes. Once done, turn off the heat and let the rice sit, covered, for 10 minutes to release any stuck grains. This will yield about 2 ¼ cups of flavorful rice. - Adjust the Soup Seasoning:
Taste the soup and add salt or more seasonings as needed. If you want to add more heat, you can sprinkle in extra hot sauce or red pepper flakes. - Serve:
Spoon rice into serving bowls, then ladle the hot soup over the rice. For no leftovers, you can stir the rice directly into the soup. Garnish with fresh parsley and serve hot.
Notes
- Storage: Leftover soup and rice should be stored separately in airtight containers. The soup lasts for up to 3 days in the fridge, and the rice can be stored for 2-3 days.
- Chicken Type: Bone-in chicken breast adds extra flavor to the broth. You can also use boneless skinless chicken breast or thighs if preferred.
- Rice Variations: Different types of rice may require adjustments in the amount of liquid and cooking time. Always follow the package instructions for best results.
- Freezing: Both the soup and the rice freeze well. To freeze, store them separately, and reheat by simmering the soup and adding the rice when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg