Description

A comforting and flavorful Chicken and Rice Soup recipe featuring tender shredded chicken cooked gently in a herb-infused broth, with separate fluffy white rice to keep the texture perfect. Ideal for current and leftover servings, this soup freezes well and combines savory herbs, vegetables, and a hint of heat from hot sauce.

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 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 (for cooking rice)
1 teaspoon soy sauce
1 teaspoon hot sauce

Proteins and Staples

1 ¼ lbs bone-in chicken breast
3/4 cup white long grain rice (uncooked) or 2 ¼ cups cooked rice
2 tablespoons butter

Garnish

Fresh parsley, chopped

Instructions

Prep the rice and soup pot: Measure out all ingredients ahead of time to ensure a smooth cooking process.
Sauté vegetables: In a large soup pot, melt butter over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
Add seasonings and liquids: Stir in dried basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, and hot sauce. Then add bone-in chicken breasts and 5 cups chicken broth to the pot.
Simmer chicken gently: Bring the soup to a very gentle bubble. Partially cover and let the chicken cook slowly for 15-20 minutes, avoiding boiling to keep chicken tender.
Shred chicken: Remove chicken breasts from broth, discard bones, and shred the meat using two forks. Return shredded chicken to the soup pot.
Cook the rice separately: In a medium saucepan, bring 1 ½ cups chicken broth to a boil. Add the uncooked white rice, submerge fully, and return to a boil. Cover tightly and reduce heat to a simmer for 15 minutes. Turn off heat and let rice sit covered for 10 minutes to finish cooking and release any stuck grains.
Adjust seasoning: Taste the soup broth and add salt if desired.
Serve the soup: Spoon cooked rice into serving bowls and ladle the hot chicken soup on top. Garnish with fresh parsley and enjoy. Alternatively, you may add rice directly to the soup if no leftovers are expected.

Notes

Cooking rice separately prevents it from absorbing too much broth and keeps the soup from becoming overly thick.
This soup freezes very well; store rice and soup separately to maintain best texture.
Other rice varieties can be used but will require adjusting liquid amounts and cooking times per package instructions.
Using bone-in chicken breast enhances the broth’s flavor and moisture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: chicken soup, chicken rice soup, homemade chicken soup, chicken and rice, comfort food, easy soup recipe