Description

This comforting Chicken and Rice Soup combines tender simmered chicken breast with savory vegetables, herbs, and perfectly cooked rice. The rice is cooked separately to keep it fluffy and prevent it from soaking up too much broth, allowing for easy storage and reheating. A hint of soy sauce and hot sauce adds subtle depth without overpowering the wholesome flavors, making this a cozy, nourishing meal perfect for any day.

Ingredients

Scale

Seasonings

1 teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon mustard powder
¼ teaspoon black pepper

Soup

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 (such as Frank’s)
1¼ lb bone-in chicken breast
Fresh parsley, for garnish

Rice

1½ cups chicken broth
¾ cup uncooked white long grain rice (or 2¼ cups cooked rice)

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Instructions

Prepare the soup base: Melt butter in a large soup pot over medium heat. Add diced onions, carrots, and celery, cooking for 4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Add seasonings and chicken: Incorporate basil, parsley, oregano, thyme, mustard powder, and black pepper into the pot. Add soy sauce, hot sauce, chicken breast, and 5 cups of chicken broth. Stir gently to combine.
Simmer the chicken: Bring the soup to a very gentle simmer (avoid boiling to keep chicken tender), partially cover the pot, and let the chicken cook through for 15-20 minutes.
Shred the chicken: Carefully remove the chicken from the pot, discard the bones, and shred the meat using two forks. Return the shredded chicken to the soup pot and stir to combine.
Cook the rice separately: In a medium saucepan, bring 1½ cups of chicken broth to a boil. Add the uncooked rice, submerge it fully in the liquid, and bring back to a boil. Cover tightly, reduce heat to a low simmer, and cook for 15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes to absorb moisture and fluff up.
Final seasoning and serving: Taste the soup and add salt if needed. Spoon the cooked rice into serving bowls and ladle the hot soup on top. Garnish with fresh parsley and serve immediately.

Notes

Bone-in chicken breast or chicken thighs provide the best flavor. Boneless chicken works as a convenient substitute.
Simmering chicken gently over low heat keeps it juicy and helps develop a rich broth.
You can use rotisserie or leftover cooked chicken—add it to the soup and simmer for 15 minutes for flavor melding without boiling.
The hot sauce, soy sauce, and mustard powder serve as subtle flavor enhancers without making the soup spicy or salty.
For extra flavor, top with Ranch Oyster Crackers.
This soup freezes well; store rice and soup separately in airtight containers to preserve texture.
Optional crock pot method: melt butter in the slow cooker, add all ingredients except rice, and cook on low for 6 hours or on high for 4 hours. Shred chicken at the end and add rice when serving.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2g
Sodium: 600mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 15g
Cholesterol: 55mg