Chicken Rice Soup – There’s something incredibly comforting about a steaming bowl of Chicken Rice Soup. It’s the kind of meal that wraps you in warmth, like a cozy blanket on a chilly day. This recipe holds a special place in my heart, not just for its simplicity, but for the memories it stirs.
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
- 1 ¼ lbs bone-in chicken breast see notes
- Fresh parsley for garnish
- Rice Ingredients
- 1 ½ cups chicken broth
- ¾ cup uncooked white long-grain rice or 2 ¼ cups cooked rice
How to Make Chicken Rice Soup
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Cooking Note: The rice is prepared separately to prevent it from absorbing too much broth, ensuring leftovers maintain their texture. Store the soup and rice in separate containers, as both freeze well.
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Pro Tip: Measure out all ingredients beforehand for a smooth cooking process.
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Melt butter in a large soup pot over medium heat. Add onions, carrots, and celery. Sauté for 4 minutes.
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Stir in minced garlic and cook for 1 additional minute.
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Add seasonings, soy sauce, hot sauce, chicken, and chicken broth.
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Bring to a gentle simmer (avoid boiling to prevent tough chicken). Partially cover and cook for 15-20 minutes or until chicken is cooked through.
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Remove chicken, shred with two forks, and discard the bones. Return shredded chicken to the pot.
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In a medium saucepan, bring 1 ½ cups chicken broth to a boil.
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Stir in rice, ensuring it’s fully submerged. Return to a boil, then cover tightly and reduce to a simmer. Cook for 15 minutes.
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Turn off heat and let the rice sit, covered, for 10 minutes to release any stuck grains. This yields about 2 ¼ cups of flavorful rice.
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Note: Different rice varieties may require adjustments in liquid and cooking time. Follow package instructions.
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Taste the soup and adjust salt as needed.
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Spoon rice into serving bowls and ladle soup over the top. For no leftovers, stir rice directly into the soup.
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Garnish with fresh parsley and serve hot.
