Chicken and Rice Soup
Discover the comforting embrace of our Chicken and Rice Soup, a timeless classic that combines juicy chicken, aromatic seasonings, and tender vegetables with perfectly cooked rice. Easy to make and even easier to love, this soup is a testament to simple, satisfying meals that feel like a warm welcome home. Whether enjoyed fresh off the stove or as a reheated treat, it's a nourishing and delicious way to feed the soul.
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
Soup
- 2 tablespoons butter
- 1 small yellow onion
- ½ cup diced carrots
- 2 ribs celery
- 3 cloves garlic
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 1/4 lb. bone-in chicken breast
- fresh parsley
Rice
- 1 ½ cups chicken broth
- 3/4 cups white long grain rice
Instructions
- Vegetable Sauté: In a large soup pot, melt the butter over medium heat. Sauté the onions, carrots, and celery until they start to soften, roughly 4 minutes, then add the garlic and sauté for another minute.
- Add Ingredients and Cook: Introduce the basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken, and broth to the pot. Bring to a gentle boil, then lower to a simmer with the lid partially on. Let the chicken cook until tender, about 15-20 minutes, then shred the chicken after removing it and discard the bones. Return shredded chicken to the soup.
- Cook Rice Separately: For the rice, boil 1 ½ cups chicken broth in a medium pot, add the rice, and ensure it's submerged. Cover, reduce to a simmer, and cook for 15 minutes. Turn off the heat and let it sit covered for another 10 minutes to finish steaming.
- Assemble and Garnish: Season the soup to taste. Serve by placing rice in bowls and pouring the soup over the top, garnishing with fresh parsley. This method keeps rice from absorbing all the soup's broth, especially if planning for leftovers.