Description

This comforting Chicken and Rice Soup recipe features tender bone-in chicken simmered with aromatic herbs and vegetables in a flavorful broth. Served with perfectly cooked rice on the side, the soup offers a delicious, hearty meal that is easy to prepare and stores well for leftovers. The method ensures the rice does not soak up excess broth, keeping the texture ideal for serving.

Ingredients

Units Scale

Seasonings

1 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
1/4 teaspoon pepper

Soup

2 tablespoons butter
1 small yellow onion, diced
1/2 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)
1 1/4 lb. bone-in chicken breast
Fresh parsley for garnish

Rice

1 1/2 cups chicken broth
3/4 cup white long grain rice, uncooked (or 2 1/4 cups cooked rice)

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Instructions

Prepare the Vegetables: Melt the butter in a large soup pot over medium heat. Add the diced onions, carrots, and celery. Sauté for 4 minutes until softened, then add the minced garlic and cook for an additional 1 minute to release its aroma.
Add Seasonings and Chicken: Stir in the dried basil, parsley, oregano, thyme, mustard powder, and pepper. Add the soy sauce and hot sauce to the pot. Place the bone-in chicken breasts into the pot and pour in the 5 cups of chicken broth. Stir gently to combine.
Simmer the Soup: Bring the soup to a very gentle bubble and partially cover the pot. Let the chicken simmer slowly for 15-20 minutes, avoiding a full boil to prevent toughening the meat. Once cooked through, remove the chicken and shred it using two forks, discarding the bones. Return shredded chicken to the pot.
Cook the Rice: While the chicken simmers, add 1½ cups chicken broth to a medium saucepan and bring to a boil. Add the uncooked rice, submerge it in the liquid, and bring back to a boil. Cover tightly, reduce heat to low, and simmer for 15 minutes. Turn off heat and let the rice sit covered for 10 minutes to finish cooking and release any stuck grains. This yields about 2¼ cups cooked rice.
Final Seasoning and Serving: Taste the soup and season with salt if desired. Spoon the cooked rice into serving bowls and ladle the hot chicken soup on top. Garnish with fresh parsley and serve immediately. Alternatively, if no leftovers are expected, rice can be added directly to the pot of soup before serving.

Notes

Use bone-in chicken breasts or thighs for the best flavor; boneless chicken can be used but may be slightly less rich in broth flavor.
Simmer the chicken gently to keep it juicy and tender; boiling will toughen the meat.
Leftover or rotisserie chicken (about 2 cups cooked) can be substituted; add it to the soup to heat for 15 minutes instead of simmering raw chicken.
The soy sauce, hot sauce, and mustard powder are flavor enhancers that blend subtly without dominating the soup.
Top the soup with Ranch Oyster Crackers for additional texture and flavor.
Store soup and rice separately in airtight containers; refrigerate for up to 3 days or freeze for up to 3 months.
Rice continues to absorb broth in storage, so keep it separate to preserve texture.
A Crock Pot method is available: sauté vegetables in butter in the slow cooker, then add all ingredients except rice and cook on low for 6 hours or high for 4 hours, shredding chicken before serving.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2 g
Sodium: 620 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 50 mg