Chicken and Rice Soup
This Chicken and Rice Soup features juicy chicken, flavorful rice, and the best seasonings for a cozy meal.
Equipment
- large soup pot
- medium saucepan
Ingredients
Seasonings
- 1 teaspoon dried basil
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon mustard powder
- 0.25 teaspoon pepper
Soup
- 2 tablespoons butter
- 1 small yellow onion, diced
- 0.5 cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1.25 lb bone-in chicken breast see notes
- fresh parsley to garnish
Rice
- 1.5 cups chicken broth
- 0.75 cups white long grain rice, uncooked (Or 2 ¼ cups cooked rice.)
Instructions
Preparation
- Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
- Bring the soup to a very gentle bubble and cover partially. Allow the chicken to slowly cook through (a boil will make it tough) - about 15-20 minutes. Remove the chicken and use two forks to shred. (Discard the bones.) Return it to the soup. While the chicken simmers, cook the rice in a separate pot.
Cook the Rice
- Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce to a simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes.
- Taste the soup and season with salt if desired. Spoon the rice into serving bowls and ladle soup on top. Garnish with parsley and serve!
Notes
You can let the chicken simmer over very low heat for a longer period of time for extra juiciness. Store any leftover rice and soup in separate containers and refrigerate or freeze.
Nutrition
Serving: 1cupCalories: 121kcal
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