Chicken Rice Soup

Why Make This Recipe

Chicken Rice Soup is a classic comfort food that brings warmth and satisfaction with every spoonful. It’s perfect for chilly days or when you need a hearty meal to lift your spirits. The combination of tender chicken, wholesome vegetables, and soft rice creates a delightful harmony of flavors and textures.

Preparing this soup at home allows you to control the ingredients, ensuring a healthier and more personalized dish. You can adjust the seasoning to your preference and add more vegetables if desired. It’s a versatile recipe that caters to various tastes and dietary needs.

Moreover, this Chicken Rice Soup is an excellent way to use leftover chicken or vegetables, reducing food waste. It’s a cost-effective meal that’s easy to prepare, making it ideal for busy individuals and families alike.

How to Make Chicken Rice Soup

Ingredients

Seasonings:

• 1 teaspoon dried basil
• ½ teaspoon each: dried parsley, oregano, thyme, mustard powder
• ¼ teaspoon black pepper

Soup Ingredients:

• 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
• 1¼ lbs bone-in chicken breast
• Fresh parsley for garnish

Rice Ingredients:

• 1½ cups chicken broth
• ¾ cup uncooked white long-grain rice (or 2¼ cups cooked rice)

Directions

1. In a large soup pot over medium heat, melt the butter. Add the diced onions, carrots, and celery. Sauté for about 4 minutes until they begin to soften.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the dried basil, parsley, oregano, thyme, mustard powder, black pepper, soy sauce, hot sauce, chicken breasts, and 5 cups of chicken broth to the pot.
4. Bring the mixture to a gentle simmer. Avoid boiling to prevent the chicken from becoming tough. Partially cover the pot and let it cook for 15-20 minutes, or until the chicken is fully cooked.
5. Remove the chicken from the pot. Shred the meat using two forks, discarding the bones. Return the shredded chicken to the soup.
6. In a separate medium saucepan, bring 1½ cups of chicken broth to a boil.
7. Add the uncooked rice to the boiling broth, ensuring it’s fully submerged. Return to a boil, then cover tightly and reduce the heat to a simmer. Cook for 15 minutes.
8. After 15 minutes, turn off the heat and let the rice sit, covered, for another 10 minutes to allow any remaining liquid to be absorbed and to release any grains stuck to the bottom.
9. Taste the soup and adjust the seasoning with salt if needed.
10. To serve, spoon the cooked rice into individual bowls and ladle the hot soup over the top. Alternatively, you can stir the rice directly into the soup pot if you prefer.
11. Garnish each serving with fresh parsley and serve hot.

Cooking Note: Preparing the rice separately prevents it from absorbing too much broth, ensuring the soup remains brothy and the rice maintains its texture. Store any leftover soup and rice in separate containers; both freeze well for future meals.