Description
A comforting and flavorful Chicken and Rice Soup recipe that is easy to make and perfect for any day of the week. This hearty soup is loaded with tender chicken, vegetables, aromatic herbs, and fluffy rice in a savory broth.
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
- 1 1/4 lb. bone-in chicken breast
- Fresh parsley to garnish
Rice
- 1 1/2 cups chicken broth
- 3/4 cups white long grain rice, uncooked (Or 2 1/4 cups cooked rice)
Instructions
- Melt butter in a large soup pot over medium heat. Add onions, carrots, and celery. Soften for 4 minutes, then add garlic and cook for 1 more minute.
- Add seasonings, soy sauce, hot sauce, chicken, and broth. Bring to a gentle bubble, cover partially, and cook for 15-20 minutes until chicken is cooked through. Shred chicken and return to the soup.
- Cook the Rice: Boil 1 ½ cups chicken broth, add rice, cover, simmer for 15 minutes, then let sit covered for 10 minutes.
- Season the soup with salt if desired.
- Serve: Spoon rice into bowls, ladle soup on top, garnish with parsley, and enjoy!
Notes
- Bone-in chicken breast or thighs add the most flavor to the broth.
- Simmer chicken over low heat for extra juicy meat and flavorful broth.
- Leftover or rotisserie chicken can be used.
- Hot sauce, soy sauce, and mustard powder are flavor enhancers.
- Top with Ranch Oyster Crackers for extra flavor.
- Store soup and rice separately for best results when freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
