Description
This wholesome Chicken Rice Soup combines tender bone-in chicken breast with aromatic herbs, fresh vegetables, and comforting rice in a savory chicken broth. Perfect for chilly days or when you need a nourishing meal, the soup balances vibrant flavors from dried basil, parsley, oregano, thyme, and a hint of mustard powder. Enhanced with soy and hot sauce, it delivers a subtle kick and rich taste. Garnished with fresh parsley, this soup is easy to prepare and serves as a satisfying, heartwarming dish.
Ingredients
Scale
Herbs and Spices
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Vegetables and Aromatics
- 1 small yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 5 cups chicken broth
- 1 ½ cups chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
Main Ingredients
- 2 tablespoons butter
- 1 ¼ lbs bone-in chicken breast (see notes)
- ¾ cup uncooked white long-grain rice (or 2 ¼ cups cooked rice)
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the aromatics: In a large pot, melt the 2 tablespoons of butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Season the vegetables: Stir in dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Cook the mixture for another 1-2 minutes to release the herbs’ fragrance.
- Add chicken and broth: Place the bone-in chicken breast into the pot and add 5 cups of chicken broth. Bring to a gentle simmer, cover, and let cook for 25 minutes until the chicken is cooked through.
- Remove chicken and shred: Carefully remove the chicken breast, let it cool slightly, then shred the meat off the bones, discarding bones and skin. Return the shredded chicken to the pot.
- Add rice and additional liquids: Stir in the uncooked white long-grain rice (or cooked rice if preferred) and the remaining 1 ½ cups chicken broth. Add soy sauce and hot sauce, stir to combine.
- Cook the rice: Continue cooking the soup over medium-low heat, stirring occasionally, until the rice is tender, about 15-20 minutes. Adjust seasoning if needed.
- Garnish and serve: Remove from heat and ladle soup into bowls. Garnish with fresh parsley to add color and fresh flavor before serving.
Notes
- Using bone-in chicken breast adds extra flavor and richness to the broth; you can substitute boneless if preferred but may need to adjust cook time.
- If using cooked rice, add it during the last 5 minutes of cooking to prevent mushiness.
- The hot sauce is optional and can be adjusted based on heat preference or omitted for a milder soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
