Chicken and Rice Soup
A comforting Chicken and Rice Soup packed with tender chicken, carrots, celery, and rice. This flavorful soup is perfect for cozy meals and meal prep alike.
4 Servings
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon 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
- Fresh parsley for garnish
Rice Ingredients
- 1 ½ cups chicken broth
- ¾ cup uncooked long-grain white rice or 2 ¼ cups cooked rice
Instructions
Prepare the Vegetables
- Dice the onion, carrots, and celery evenly to ensure consistent cooking. Mince the garlic and set aside.
Sauté the Vegetables
- Melt the butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté for approximately 4 minutes until softened and aromatic. Add the minced garlic and cook for an additional minute.
Add Seasonings and Broth
- Stir in the dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Add the soy sauce, hot sauce, chicken breasts, and chicken broth.
Simmer the Soup
- Bring the mixture to a gentle simmer over medium heat, avoiding a boil to prevent toughening the chicken. Partially cover the pot and cook for 15–20 minutes, or until the chicken is fully cooked.
Shred the Chicken
- Remove the chicken breasts from the soup and transfer to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Discard the bones and return the shredded chicken to the soup pot.
Cook the Rice
- In a separate medium saucepan, bring 1 ½ cups of chicken broth to a boil. Stir in the uncooked rice, ensuring it is fully submerged. Reduce the heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for an additional 10 minutes before fluffing with a fork.
Adjust Seasoning and Serve
- Taste the soup and adjust salt or seasonings as needed. To serve, spoon the cooked rice into individual bowls and ladle the soup over the top. Garnish with fresh parsley and serve immediately.
Notes
To make this soup gluten-free, use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Additionally, ensure the chicken broth you use is labeled gluten-free, as some brands may contain gluten.