Description
This comforting Chicken and Rice Soup combines tender shredded chicken, flavorful herbs, and perfectly cooked rice in a warm, savory broth. Enhanced with aromatic vegetables and subtle heat from hot sauce, this soup is a hearty and satisfying meal perfect for nourishing the soul on chilly days.
Ingredients
Scale
Spices and Seasonings
- 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
- 5 cups chicken broth
- 1 ½ cups chicken broth (for rice)
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 2 tablespoons butter
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 it to a boil. Stir in the 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 more minutes to allow the rice to fully absorb the broth and become tender.
- Cook the soup base: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, cooking for about 4 minutes until the vegetables soften. Then add the minced garlic and cook for an additional 1 minute to release its flavor.
- Add seasonings and liquids: Stir in the dried basil, parsley, oregano, thyme, mustard powder, and pepper to the pot. Pour in 5 cups of chicken broth, soy sauce, and hot sauce. Place the bone-in chicken breasts directly into the pot.
- Cook the chicken: Bring the soup to a gentle simmer, partially cover the pot, and cook for 15 to 20 minutes, or until the chicken is fully cooked and tender. Carefully remove the chicken breasts, shred the meat with two forks, discard the bones, and return the shredded chicken to the soup pot.
- Combine and serve: Taste the broth and adjust seasoning with salt if needed. Divide the cooked rice evenly into serving bowls, ladle the hot soup with shredded chicken over the rice, garnish with fresh parsley, and serve immediately.
Notes
- For a spicier soup, increase the amount of hot sauce according to your preference.
- You can substitute white long grain rice with brown rice; just increase simmering time accordingly.
- To save time, use pre-cooked or rotisserie chicken, adding it in the soup near the end instead of cooking raw chicken breast.
- Leftovers store well refrigerated for up to 3 days; reheat gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
