Chicken and Rice Soup Recipe
This hearty homemade classic is packed with tender chicken, fluffy rice, and savory herbs. Perfect for chilly nights, it’s easy to make, family-friendly, and full of comforting flavor in every spoonful.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
Seasonings
- 1 tsp dried basil
- 0.5 tsp dried parsley
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp mustard powder
- 0.25 tsp black pepper
Soup
- 2 tbsp butter
- 1 small yellow onion diced
- 0.5 cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 5 cups chicken broth
- 1 tsp soy sauce
- 1 tsp hot sauce
- 1.25 lb bone-in chicken breast
Rice
- 1.5 cups chicken broth
- 0.75 cups white long grain rice uncooked
- fresh parsley to garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes.
- Stir in minced garlic, dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Cook for 1 minute until fragrant.
- Pour in 5 cups of chicken broth, soy sauce, and hot sauce. Add the bone-in chicken breast to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until chicken is cooked through.
- While the soup simmers, in a separate saucepan, combine 1.5 cups of chicken broth and 0.75 cups of white long grain rice. Bring to a boil, then reduce heat, cover, and simmer until rice is tender, about 15-20 minutes. Set aside.
- Remove the cooked chicken from the soup. Let it cool slightly, then shred the meat, discarding the bones. Return shredded chicken to the pot.
- Stir in the cooked rice. Simmer the soup for an additional 5 minutes to meld flavors. Adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Notes
For a creamier texture, add ½ cup of heavy cream after adding the rice. To brighten the flavor, a splash of lemon juice can be added just before serving.
