Hearty Chicken and Rice Soup
A cozy, flavorful chicken and rice soup with tender chicken, aromatic vegetables, and perfectly cooked rice. Hearty, nutrient-rich, and easy to make, this soup is ideal for everyday meals, freezer-friendly, and family-approved.
Equipment
- 1 Large Soup Pot
- 1 Medium saucepan
- 1 Chef’s Knife
- 1 cutting board
- 1 slotted spoon or tongs
Ingredients
Seasonings:
- 1 tsp dried basil
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp mustard powder
- ¼ tsp black pepper
Soup:
- 2 Tbsp butter
- 1 small yellow onion diced
- ½ cup diced carrots
- 2 ribs celery diced
- 3 cloves garlic minced
- 5 cups chicken broth
- 1 tsp soy sauce
- 1 tsp hot sauce
- 1 ¼ lb bone-in chicken breast
- Fresh parsley for garnish
Rice:
- 1 ½ cups chicken broth
- ¾ cup white long-grain rice uncooked (or 2 ¼ cups cooked rice)
Instructions
- Prepare the Vegetables: Dice the onion, carrots, and celery into small, uniform pieces to ensure even cooking. Mince the garlic finely. These vegetables will form the flavorful base of your soup, creating both aroma and texture.
- Sauté the Vegetables: In a large soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, and sauté for about 4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings and Broth: Sprinkle in the dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Stir to combine, then pour in the chicken broth. Add soy sauce and hot sauce to enhance flavor subtly without overpowering the soup.
- Cook the Chicken: Place the bone-in chicken breasts in the soup. Partially cover the pot and let the soup simmer gently over low heat for 15–20 minutes. Avoid boiling to keep the chicken tender and juicy. Remove the chicken and shred it with two forks, discarding the bones, then return the shredded meat to the pot.
- Cook the Rice Separately: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add the rice, cover tightly, reduce to a simmer, and cook for 15 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes to absorb remaining liquid fully.
- Taste and Adjust Seasoning: Before serving, taste the soup and add salt if necessary. This ensures the flavors are balanced and bright without being overly salty.
- Assemble and Serve: Spoon the cooked rice into individual bowls and ladle the hot soup over it. Garnish with fresh parsley for color and flavor. Serve immediately for best texture and warmth, or keep soup and rice separate for storage or reheating later.
Notes
- Use bone-in chicken breasts or thighs for the most flavorful broth.
- Sauté vegetables gently over medium heat to bring out natural sweetness without burning.
- Cook the rice separately to prevent it from soaking too much broth, keeping it fluffy.
- Adjust seasonings at the end, especially salt, since soy sauce adds subtle saltiness.
- Hot sauce and mustard powder enhance depth without making the soup spicy.
- Leftover soup and rice should be stored in separate containers for best texture.
- This soup freezes well for up to 3 months; thaw in the refrigerator before reheating.