Chicken Rice Soup
This cozy chicken rice soup is warm, simple, and full of homemade flavor. Tender chicken, fluffy rice, carrots, celery, garlic, and savory broth make it perfect for cold nights, sick days, or easy family dinners. Save this comforting soup recipe for later.
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
- 1 ¼ pounds bone-in chicken breast
- Fresh parsley for garnish
- Rice
- 1 ½ cups chicken broth
- ¾ cup uncooked white long-grain rice
Instructions
- Melt butter in a large soup pot over medium heat.
- Add onion, carrots, and celery. Sauté for 4 minutes.
- Add garlic and cook for 1 minute.
- Stir in basil, parsley, oregano, thyme, mustard powder, black pepper, soy sauce, hot sauce, chicken broth, and chicken breast.
- Bring to a gentle simmer. Partially cover and cook for 15 to 20 minutes, or until the chicken is cooked through.
- Remove the chicken, shred the meat, discard the bones, and return the shredded chicken to the pot.
- In a separate saucepan, bring 1 ½ cups chicken broth to a boil.
- Stir in rice, cover, reduce heat to low, and cook for 15 minutes.
- Turn off the heat and let rice sit, covered, for 10 minutes.
- Spoon rice into bowls and ladle soup over the top.
- Garnish with fresh parsley and serve warm.
Notes
For leftovers, store the soup and rice separately so the rice does not absorb too much broth. If using cooked chicken, add it near the end and simmer until warmed through.