Chicken and Rice Soup
User Reviews
5
Chicken and Rice Soup
Description
Chicken and Rice Soup combines chicken breast cooked in a seasoned broth of basil, oregano, thyme, mustard powder, parsley, and pepper, along with vegetables like onion, carrot, celery, and garlic sautéed in butter. The chicken simmers gently to keep meat tender, while soy and hot sauce provide subtle flavor enhancers that are not overpowering.
The soup broth is kept separate from the rice, which is cooked independently to prevent it from absorbing excess broth and becoming mushy. This approach also helps when storing leftovers, as the soup and rice can be refrigerated or frozen separately and reheated for freshness.
Serving the soup with rice on the side allows control over portion and texture. Garnishing with fresh parsley adds brightness. The recipe yields approximately eight cups and uses bone-in chicken for richer flavor, though boneless works as well. Hot sauce and soy sauce subtly deepen the broth without obvious spiciness or saltiness.
Leftovers store well refrigerated for up to three days or frozen for three months. The rice should be stored separately to avoid over-softening. A crock pot option simmers the soup slowly for even juicier chicken and richer broth. Optional toppings such as ranch oyster crackers add texture and flavor.
Ingredients
Seasonings
- 1 teaspoon basil dried
- ½ teaspoon parsley each
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Soup
- 2 tablespoons butter
- 1 yellow onion diced, small
- ½ cup carrot diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 5 cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 1/4 lb. chicken breast see notes, bone-in
- parsley to garnish, fresh
Rice
- 1 ½ cups chicken broth
- 3/4 cups long grain white rice uncooked. (Or 2 ¼ cups cooked rice
Instructions
- Note: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.
- Pro Tip: Measure out the ingredients ahead of time. The rest of the recipe will fly by!
- Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
- Bring the soup to a very gentle bubble and cover partially. Allow the chicken to slowly cook through (a boil will make it tough)- about 15-20 minutes. Remove the chicken and use two forks to shred. (Discard the bones.) Return it to the soup. While the chicken simmers, cook the rice in a separate pot.
Cook the Rice
- Add 1 ½ cups chicken broth to a medium saucepan and bring it to a boil. Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce to a simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time. This will yield 2 ¼ cups of flavorful rice. Note: Other varieties of rice can be used and will require different amounts of liquid and simmering time. (Refer to package for instructions.)
- Taste the soup and season with salt if desired.
- Spoon the rice into serving bowls and ladle soup on top. If you don’t anticipate leftovers, you can add the rice right to the soup pot. Garnish with parsley and serve!
Notes
- Bone-in chicken breast or thighs add more flavor, but boneless chicken works if preferred.
- Simmer the chicken slowly over low heat to keep it tender and broth flavorful.
- You can substitute 2 cups cooked rotisserie or leftover chicken, adding it with the broth and simmering briefly.
- Store cooked rice separately from soup to maintain texture; both freeze well for up to 3 months.
- Optional toppings like ranch oyster crackers can enhance the soup's flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 803mg | 33% |
| Potassium | 284mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1444IU | 29% |
| Vitamin C | 16mg | 18% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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