Chicken and Rice Soup
This Chicken and Rice Soup offers flavorful rice and juicy chicken, with seasonings that make it taste like it's straight from grandma's kitchen.
Equipment
- 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 pounds 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 (about 15-20 minutes). Remove the chicken, shred it with two forks, and return it to the soup.
- While the chicken simmers, cook the rice in a separate pot.
Cook the 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 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
You can use bone-in chicken breast or thighs for more flavor. Leftovers can be stored separately in airtight containers for up to 3 days in the refrigerator or freeze for up to 3 months.
Nutrition
Serving: 1cupCalories: 121kcal
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