Hearty Chicken and Rice Soup
A wholesome, protein-rich chicken and rice soup with tender chicken, flavorful rice, and fresh vegetables, perfect for quick weeknight meals, meal prep, or freezing for later enjoyment.
Equipment
- 1 Large Soup Pot
- 1 Medium saucepan
- 1 Chef’s knife
- 1 Cutting board
- 1 Slotted Spoon or Tongs
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:
- 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
- 1¼ lb. bone-in chicken breast or thighs
- Fresh parsley for garnish
Rice:
- 1½ cups chicken broth
- ¾ cup uncooked white long-grain rice or 2¼ cups cooked rice
Instructions
- Prepare the Vegetables: Begin by washing, peeling, and chopping all your vegetables. Dice the yellow onion into small, uniform pieces so it cooks evenly. Slice the carrots into small cubes for a tender texture, and chop the celery into evenly sized pieces to maintain a pleasant bite. Mince the garlic finely to release its natural oils and flavor. Having all your vegetables prepped before turning on the heat ensures a smooth, stress-free cooking process.
- Melt Butter and Sauté Vegetables: Place a large soup pot over medium heat and add the butter. Once melted, add the diced onions, carrots, and celery. Stir frequently for about 4 minutes until the vegetables become fragrant and slightly softened. Add the minced garlic and sauté for an additional minute, just until its aroma fills your kitchen. Avoid letting the garlic brown, as this can create a bitter taste.
- Add Seasonings: Sprinkle in the dried basil, parsley, oregano, thyme, mustard powder, and black pepper. Stir thoroughly to coat the sautéed vegetables in the seasonings, allowing their flavors to bloom. This step builds the foundational flavor profile of your soup, ensuring a rich and well-balanced broth.
- Introduce Liquids and Chicken: Pour in 5 cups of chicken broth, then add the soy sauce and hot sauce for subtle depth and flavor enhancement. Carefully add the bone-in chicken breast (or thighs), ensuring they are fully submerged. The chicken will infuse the broth with natural juices, creating a savory and nourishing base for the soup.
- Simmer the Chicken: Bring the soup to a gentle, barely noticeable bubble over medium-low heat.Cover the pot partially and allow the chicken to cook slowly for 15–20 minutes. Cooking gently is key—boiling the chicken at high heat will toughen the meat. Occasionally skim any foam or impurities from the surface for a clear, flavorful broth.
- Shred the Chicken: Once the chicken is fully cooked and tender, carefully remove it from the pot with tongs or a slotted spoon. Place the chicken on a cutting board and use two forks to shred it into bite-sized pieces. Discard the bones, then return the shredded chicken to the soup. Stir gently to combine and allow the chicken to absorb the surrounding flavors.
- Cook the Rice Separately: While the chicken simmers, prepare the rice in a separate medium saucepan. Bring 1½ cups of chicken broth to a boil over medium-high heat. Stir in ¾ cup of uncooked long-grain white rice, ensuring each grain is submerged. Return to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.This resting period allows any stuck grains to loosen and ensures perfectly fluffy rice.
- Taste and Adjust Seasoning: Return to the soup and taste the broth. Add salt as needed to suit your preference. The soy sauce, hot sauce, and mustard powder have already enhanced the flavor subtly, so adjust seasoning carefully.
- Assemble the Soup: To serve, spoon a portion of the cooked rice into individual bowls. Ladle the hot chicken and vegetable soup over the rice. Alternatively, if you plan to eat immediately without storing leftovers, the rice can be added directly into the soup pot for a one-pot experience.
- Garnish and Serve: Finish with a sprinkle of fresh parsley for a vibrant, fragrant touch. Serve immediately with optional accompaniments such as oyster crackers or crusty bread for added texture. This comforting soup can also be portioned into airtight containers for convenient meal prep or frozen for up to three months.
Notes
- Cook the rice separately to prevent it from absorbing too much broth, keeping the soup balanced and making meal prep easier.
- Use bone-in chicken breasts or thighs for richer, more flavorful broth; boneless works fine but adds slightly less depth.
- Low and slow simmering keeps the chicken tender and juicy. Avoid boiling.
- Soy sauce, mustard powder, and hot sauce are subtle flavor enhancers, not meant to overpower the soup.
- This soup freezes exceptionally well; store rice separately from the broth to maintain perfect texture.
- Fresh parsley adds a burst of color and freshness; optional garnishes like oyster crackers enhance texture and flavor.
- Feel free to swap in other long-grain or brown rice varieties, adjusting cooking time and liquid as needed.
