Ah, chicken and rice soup—it’s like a warm hug in a bowl, isn’t it? The smell alone transports me back to cozy nights spent wrapped in a blanket, the kind where you just want to curl up with a book or maybe binge that new show everyone’s talking about. It’s the ultimate comfort food—simple, hearty, and somehow always better when shared with someone you love.
Steps
- Begin by melting butter in a large pot over medium heat. Add diced onions, carrots, and celery, and sauté for about four minutes until they start to soften. Stir in minced garlic and cook for an additional minute.
- Incorporate the seasonings, soy sauce, hot sauce, chicken, and chicken broth. Bring the mixture to a gentle simmer and partially cover the pot. Allow the chicken to cook slowly for 15-20 minutes to ensure it remains tender.
- As the chicken cooks, prepare the rice in a separate pot. Boil chicken broth, add rice, and bring it back to a boil. Cover the pot, reduce to a simmer, and cook for 15 minutes before turning off the heat and letting it sit covered for 10 more minutes.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Discard any bones and return the shredded chicken to the soup.
- Taste the soup and adjust the seasoning with salt if necessary. Serve by placing rice in bowls and ladling the soup over the top. Garnish with fresh parsley before serving. If no leftovers are expected, you can mix the rice directly into the soup pot.
Ingredients
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 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
- 1 1/4 lb. bone-in chicken breast
- Fresh parsley, for garnish
- 1 ½ cups chicken broth (for rice)
- 3/4 cup uncooked white long grain rice (or 2 ¼ cups cooked rice)
Nutritional Values
Calories: 968kcal | Carbohydrates: 128g | Protein: 48g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: N/A | Cholesterol: 136mg | Sodium: 6424mg | Potassium: 2272mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11552IU | Vitamin C: 128mg | Calcium: 264mg | Iron: 8mg
FAQ
- Can I cook the rice directly in the soup?
- It’s recommended not to cook the rice directly in the soup. Cooking rice separately in chicken broth allows you to store the rice and soup in separate containers, preventing the rice from absorbing excess broth during storage.
- How should I store leftover soup and rice?
- Leftover soup and rice should be stored in separate airtight containers. You can refrigerate them for up to 3 days or freeze them for up to 3 months.
- What cuts of chicken are best for this recipe?
- Bone-in chicken breasts or chicken thighs are ideal as they add the most flavor to the broth. However, boneless chicken works well too if that’s what you have on hand.
- Can I use pre-cooked chicken for this soup?
- Yes, you can use 2 cups of cooked chicken, like rotisserie chicken. Add it to the soup at the same stage as raw chicken, letting it simmer for about 15 minutes to blend the flavors.
- Do the flavor enhancers affect the taste?
- The hot sauce, soy sauce, and mustard powder are used as flavor enhancers and do not significantly alter the taste of the soup. They subtly enhance the overall flavor profile.
Tips
- Cook Rice Separately: Prepare the rice in a separate pot using chicken broth. This prevents it from absorbing too much of the soup’s liquid and allows you to store leftovers more effectively.
- Use Bone-In Chicken: Opt for bone-in chicken breast or thighs to enhance the broth’s flavor. If boneless is all you have, that will work too, but the bone-in variety adds a richer taste.
- Simmer Chicken Gently: Allow the chicken to cook slowly over low heat to keep it tender and juicy. Avoid boiling rapidly, as this can make the chicken tough.
- Freeze Separately: When storing leftovers, freeze the soup and rice in separate containers to maintain their texture and flavor upon reheating.
Equipment
- Dutch Oven (3.5 quart) – For cooking the soup on the stovetop.
- Crock Pot – If opting to use the slow cooker method.
- Spice Rack – To organize and easily measure out seasonings.
- Measuring Spoons – For accurate measurement of ingredients.
- Pinch Bowls – For pre-measuring and organizing spices/seasonings.
- 16 oz. Storage Containers – For storing or freezing leftover soup and rice.
