Chicken and Rice Soup
This Chicken and Rice Soup features the BEST seasonings, juicy chicken, and flavorful rice with vegetables, reminiscent of grandmas cooking.
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 for about 15-20 minutes. Remove the chicken and shred it using two forks. Discard the bones and return the chicken to the soup.
- While the chicken simmers, cook the rice in a separate pot.
Cooking 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 and let the rice sit covered for 10 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
Bone-in chicken breast or chicken thighs will add the most flavor to the broth. You can use rotisserie or leftover chicken instead. Be sure to freeze the rice in a separate container from the soup as both freeze well.
Nutrition
Serving: 1cupCalories: 121kcal
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