Description
This comforting Chicken and Rice Soup features tender bone-in chicken breast simmered slowly in a flavorful broth with aromatic vegetables and herbs. The rice is cooked separately to keep the soup light and avoid soaking up all the broth, making it perfect for leftovers and freezing. Enhanced with subtle seasonings like soy sauce and hot sauce for depth of flavor, this soup is a soothing and nourishing meal ideal for any season.
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 pepper
Soup
- 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 (such as Frank's)
- 1¼ pounds bone-in chicken breast
- Fresh parsley, for garnish
Rice
- 1½ cups chicken broth
- ¾ cup uncooked white long grain rice (or 2¼ cups cooked rice)
Instructions
- Melt Butter and Sauté Vegetables: In a large soup pot over medium heat, melt the butter. Add diced onions, carrots, and celery. Cook and soften the vegetables for 4 minutes, then add minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings and Chicken: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Add soy sauce, hot sauce, bone-in chicken breast, and 5 cups of chicken broth to the pot.
- Simmer Chicken Gently: Bring the soup to a very gentle bubble, then partially cover the pot. Allow the chicken to cook slowly for about 20 minutes – avoid boiling to keep the meat tender. Remove the chicken, shred the meat with two forks, discard the bones, and return the shredded chicken to the soup.
- Cook Rice Separately: In a medium saucepan, bring 1½ cups chicken broth to a boil. Add the uncooked rice and submerge completely. Bring back to a boil, then cover tightly and reduce heat to a simmer. Cook rice for 15 minutes, turn off heat, and let it sit covered for 10 more minutes to fully absorb and loosen any stuck rice. This yields about 2¼ cups of cooked rice.
- Season and Assemble: Taste the soup and add salt if desired. Spoon cooked rice into serving bowls and ladle hot soup on top. Garnish with fresh parsley and serve immediately. If serving without leftovers, you may add rice directly to the soup pot.
Notes
- Bone-in chicken breast or thighs add the best flavor, but boneless can be used if needed.
- Simmering chicken over very low heat for longer yields extra juicy chicken and richer broth.
- For a shortcut, use 2 cups of cooked rotisserie or leftover chicken, add it when chicken is added and simmer for 15 minutes to blend flavors without boiling.
- Hot sauce, soy sauce, and mustard powder act as subtle flavor enhancers; they don’t overpower the soup.
- For extra crunch and flavor, top the soup with Ranch Oyster Crackers.
- This soup freezes very well; store leftover soup and cooked rice separately in airtight containers.
- Different rice varieties may require adjustments in liquid and cooking time; follow package instructions if substituting.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 55 mg
