Chicken Rice Soup

Chicken Rice Soup is a warm, comforting dish that combines tender chicken, flavorful rice, and aromatic vegetables in a savory broth. With a perfect balance of herbs and spices, this soup is both hearty and soothing, making it ideal for cold days, quick dinners, or even a remedy for when you’re feeling under the weather.

---

Ingredients

Seasonings

• 1 teaspoon dried basil: Adds a sweet, herbal note.
• ½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder: A fragrant blend of classic herbs with a hint of mustard’s subtle tanginess.
• ¼ teaspoon black pepper: For a gentle kick of heat.

Soup Base

• 2 tablespoons butter: For sautéing and flavor.
• 1 small yellow onion, diced: Brings a savory depth to the base.
• ½ cup diced carrots: Adds a touch of sweetness and color.
• 2 ribs celery, diced: Enhances the soup’s texture and freshness.
• 3 cloves garlic, minced: For an aromatic boost.
• 5 cups chicken broth: Creates a rich, flavorful base.
• 1 teaspoon soy sauce: Adds umami richness.
• 1 teaspoon hot sauce: Optional, for a mild spicy edge.
• 1 ¼ lbs bone-in chicken breast: Ensures tender, flavorful meat for shredding.
• Fresh parsley, for garnish: A fresh and vibrant finishing touch.

Rice

• 1 ½ cups chicken broth: For cooking the rice.
• ¾ cup uncooked white long-grain rice, or 2 ¼ cups cooked rice: Provides the hearty foundation of the soup.

---

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 6

---

Instructions

Prepare the Rice

1. In a small saucepan, bring 1 ½ cups of chicken broth to a boil.
2. Add the uncooked rice, reduce heat to low, and cover. Cook until tender, about 15 minutes. Set aside.
   (Alternatively, use pre-cooked rice for quicker preparation.)

Cook the Vegetables

3. In a large soup pot, melt the butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
4. Stir in the minced garlic and cook for an additional minute, until fragrant.

Make the Soup Base

5. Add the chicken broth, soy sauce, hot sauce, and all seasonings to the pot. Stir to combine.
6. Place the bone-in chicken breast into the pot, ensuring it’s submerged in the broth. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the chicken is fully cooked and tender.

Shred the Chicken

7. Remove the chicken breast from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the soup.

Add the Rice

8. Stir the cooked rice into the soup, mixing well. Allow the soup to heat through for 3-5 minutes.

Season and Serve

9. Taste and adjust salt, pepper, or seasonings as needed. Garnish with freshly chopped parsley before serving.

---

Tips for Success

• Chicken Variations: For faster preparation, you can use pre-cooked rotisserie chicken or leftover shredded chicken.
• Rice Options: Long-grain white rice works best, but brown rice, wild rice, or even quinoa can be used for a nutritional twist. Adjust cooking times accordingly.
• Vegetable Additions: Consider adding peas, spinach, or diced zucchini for extra nutrients and texture.
• Storage: Store leftovers in the refrigerator for up to 3 days. The rice may absorb some broth, so add extra chicken stock when reheating.
• Freezing: This soup freezes well, but it’s best to freeze without the rice to maintain texture. Add freshly cooked rice after thawing and reheating.

---

Serving Suggestions

Serve this Chicken Rice Soup with a slice of crusty bread or a side of buttery biscuits for a complete meal. It’s also delicious with a light side salad to balance the hearty flavors.

Warm, nourishing, and easy to make, this Chicken Rice Soup is sure to become a comforting favorite in your kitchen!