Description
A comforting homemade Chicken and Rice Soup featuring tender shredded chicken, aromatic vegetables, flavorful seasonings, and separate cooked rice, perfect for easy storage and versatile serving. This hearty soup is cooked gently to retain moisture and can be made on stovetop or crock pot for convenience.
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 for garnish
Rice
- 1 1/2 cups chicken broth
- 3/4 cups white long grain rice, uncooked
Instructions
- Prepare the rice: Add 1 ½ cups chicken broth to a medium saucepan and bring to a boil. Stir in the rice, then reduce heat to low, cover tightly, and simmer for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes to allow the rice to absorb the flavors.
- Cook the soup: In a large pot, melt butter over medium heat. Add diced onions, carrots, and celery; cook for about 4 minutes until softened. Add minced garlic and cook for 1 more minute.
- Add seasonings and liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, and pepper. Pour in chicken broth, soy sauce, and hot sauce. Place the chicken breasts into the pot.
- Cook the chicken: Bring the soup to a gentle simmer, partially cover, and cook for 15–20 minutes until the chicken is cooked through and tender. Carefully remove the chicken, shred it with two forks, discard bones, and return shredded chicken to the soup.
- Combine and serve: Taste the broth and season with salt if desired. Divide the cooked rice into bowls, ladle hot soup over the rice, garnish with fresh parsley, and serve immediately.
Notes
- Bone-in chicken breasts or thighs add richer flavor; boneless work fine too.
- Slow simmering the chicken makes it extra juicy and flavorful.
- If using cooked rotisserie or leftover chicken, add it in the final stage and simmer for 15 minutes to meld flavors.
- Freeze soup and rice separately for best storage; reheat thoroughly before serving.
- Garnish with Ranch Oyster Crackers or additional fresh herbs for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg
