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Chicken and Rice Soup Recipe

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4.2 from 10 reviews

This comforting Chicken and Rice Soup combines tender shredded chicken, flavorful broth, and perfectly cooked rice, making it an ideal dish for a cozy meal. The soup features a blend of herbs, aromatic vegetables, and a touch of hot sauce for a subtle kick. Cooking the rice separately ensures it remains fluffy and doesn’t soak up excess broth, making it perfect for leftovers and freezing.

Ingredients

Herbs and 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

Vegetables and Aromatics

  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • ½ cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced

Soup Base and Protein

  • 5 cups chicken broth (for soup)
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1 ¼ lb bone-in chicken breast
  • Fresh parsley, for garnish

Rice

  • 1 ½ cups chicken broth (for cooking rice)
  • ¾ cup white long grain rice, uncooked (or 2 ¼ cups cooked rice)

Instructions

  1. Prepare Ingredients: Measure out all ingredients ahead of time to streamline the cooking process.
  2. Sauté Vegetables: In a large soup pot over medium heat, melt the butter. Add diced onions, carrots, and celery. Cook and soften these vegetables for about 4 minutes, then add minced garlic and sauté for an additional minute, allowing the garlic to release its aroma.
  3. Add Seasonings and Broth: Stir in dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Add soy sauce and hot sauce, then place the bone-in chicken breasts into the pot. Pour in 5 cups of chicken broth.
  4. Simmer Chicken: Bring the soup just to a gentle bubble and partially cover the pot. Let the chicken cook slowly for 15-20 minutes; avoid boiling vigorously to keep the chicken tender.
  5. Shred Chicken: Remove the cooked chicken from the pot. Using two forks, shred the meat and discard the bones. Return the shredded chicken to the soup.
  6. Cook Rice Separately: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add the uncooked rice and submerge it fully. Once boiling again, cover tightly and reduce the heat to a simmer. Cook for 15 minutes, then turn off the heat and let the rice sit covered for 10 minutes to finish steaming and prevent sticking.
  7. Season Soup: Taste the soup broth and add salt if needed to enhance flavor.
  8. Serve: Spoon the cooked rice into serving bowls. Ladle the hot chicken soup over the rice. Garnish with fresh parsley and serve immediately. If no leftovers are expected, rice can be added directly into the soup pot before serving.

Notes

  • Cooking the rice separately prevents it from soaking up too much broth, keeping the soup flavorful and allowing for better storage of leftovers.
  • This soup freezes very well; store cooked rice and soup separately for best results.
  • Bone-in chicken breast is used for richer flavor, but boneless can be substituted if preferred.
  • Other varieties of rice can be used; adjust liquid and cooking time according to package instructions.
  • Gentle simmering of the chicken is crucial to keep the meat tender and prevent toughness.

Find it online: https://recipefeastful.com/chicken-and-rice-soup-recipe/