Chicken and Rice Soup
A comforting and hearty classic, this Chicken and Rice Soup brims with rich broth, tender poultry, and seasoned vegetables. Separate rice preparation keeps the texture ideal, making it a perfect choice for leftovers or freezer meals.
Ingredients
Soup
- ▢ 1 teaspoon soy sauce
- ▢ 2 ribs celery diced
- ▢ 5 cups chicken broth
- ▢ 1 teaspoon hot sauce
- ▢ 1 small yellow onion diced
- ▢ 3 cloves garlic minced
- ▢ 1 1/4 lb. bone-in chicken breast
- ▢ ½ cup diced carrots
- ▢ 2 tablespoons butter
- ▢ Fresh parsley for garnish
Rice
- ▢ 3/4 cups white long grain rice uncooked (or 2 ¼ cups cooked)
- ▢ 1 ½ cups chicken broth
Seasonings
- ▢ 1 teaspoon dried basil
- ▢ ¼ teaspoon pepper
- ▢ ½ teaspoon dried parsley
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon dried thyme
- ▢ ½ teaspoon mustard powde
Instructions
- Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery. Sauté for 4 minutes to soften, then incorporate minced garlic and cook for an additional minute.
- Stir in the dried basil, parsley, oregano, thyme, mustard powder, and pepper, followed by the soy sauce, hot sauce, chicken breasts, and 5 cups chicken broth.
- Bring to a gentle simmer and partially cover the pot. Cook the chicken until tender, about 15–20 minutes. Remove and shred the meat using two forks, discarding the bones. Return shredded chicken to the pot. During this time, prepare the rice separately.
- In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add the rice and ensure it’s submerged. Once boiling resumes, cover tightly, reduce to a low simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes to loosen any grains from the bottom. This produces about 2 ¼ cups of rice.
- Taste the soup and add salt if needed. For serving, place a portion of rice in each bowl, then ladle the soup over it. Combine both in the pot only if you expect no leftovers. Garnish with chopped parsley before serving.
Notes
Bone-in chicken pieces, such as thighs or breasts, offer deeper flavor. However, boneless options are also effective.
For an even more flavorful result, simmer the chicken on low for an extended period.
Two cups of cooked rotisserie or leftover chicken may be substituted; add it at the same stage and simmer to blend the flavors.
Hot sauce, soy sauce, and mustard powder act as subtle enhancers—you won’t taste them individually.
Rice and soup should be stored separately in the refrigerator (up to 3 days) or freezer (up to 3 months).
For added crunch, top with Ranch Oyster Crackers.
Crock Pot Option:
Melt butter directly in the Crock Pot, mix in vegetables and garlic. Add all seasonings, sauces, chicken, and broth. Cook on low for 6 hours (or high for 4). Shred the chicken, return it to the soup, and serve with separately prepared rice.