Description
A comforting homemade chicken and rice soup made with tender shredded chicken, aromatic herbs, vegetables, and fluffy rice in a savory broth.
Ingredients
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 black pepper
2 tablespoons butter
1 small yellow onion, diced
1/2 cup carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
5 cups chicken broth
1 teaspoon soy sauce
1 teaspoon hot sauce
1 1/4 pounds boneless, skinless chicken breast
Fresh parsley, chopped
1 1/2 cups chicken broth (for rice)
3/4 cup long-grain white rice, uncooked
Instructions
1. Melt butter in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 4 minutes until softened. Add garlic and cook 1 minute.
2. Add basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken breast, and 5 cups chicken broth.
3. Bring to a gentle simmer. Cover partially and cook 15–20 minutes without boiling.
4. Remove chicken, shred with two forks, and return to pot.
5. In separate saucepan, bring 1 1/2 cups chicken broth to boil. Stir in rice. Cover, reduce to low, simmer 15 minutes. Turn off heat and let stand 10 minutes. Fluff.
6. Taste soup and adjust salt if needed.
7. Spoon rice into bowls and ladle soup over top. Garnish with parsley.
Notes
Cook rice separately to prevent it from absorbing too much broth.
Store rice and soup separately for best leftovers.
Freeze soup without rice for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American