Chicken Rice Soup

Ingredients

  • Seasonings
  • 1 teaspoon dried basil
  • ½ teaspoon EACH: dried parsley oregano, thyme, mustard powder
  • ¼ teaspoon black pepper
  • Soup Ingredients
  • 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 ¼ lbs bone-in chicken breast see notes
  • Fresh parsley for garnish
  • Rice Ingredients
  • 1 ½ cups chicken broth
  • ¾ cup uncooked white long-grain rice or 2 ¼ cups cooked rice

Instructions

  • Cooking Note: The rice is prepared separately to prevent it from absorbing too much broth, ensuring leftovers maintain their texture. Store the soup and rice in separate containers, as both freeze well.
  • Pro Tip: Measure out all ingredients beforehand for a smooth cooking process.
  • Melt butter in a large soup pot over medium heat. Add onions, carrots, and celery. Sauté for 4 minutes.
  • Stir in minced garlic and cook for 1 additional minute.
  • Add seasonings, soy sauce, hot sauce, chicken, and chicken broth.
  • Bring to a gentle simmer (avoid boiling to prevent tough chicken). Partially cover and cook for 15-20 minutes or until chicken is cooked through.
  • Remove chicken, shred with two forks, and discard the bones. Return shredded chicken to the pot.
  • In a medium saucepan, bring 1 ½ cups chicken broth to a boil.
  • Stir in rice, ensuring it’s fully submerged. Return to a boil, then cover tightly and reduce to a simmer. Cook for 15 minutes.
  • Turn off heat and let the rice sit, covered, for 10 minutes to release any stuck grains. This yields about 2 ¼ cups of flavorful rice.
  • Note: Different rice varieties may require adjustments in liquid and cooking time. Follow package instructions.
  • Taste the soup and adjust salt as needed.
  • Spoon rice into serving bowls and ladle soup over the top. For no leftovers, stir rice directly into the soup.
  • Garnish with fresh parsley and serve hot.

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