Chicken Rice Soup – There’s something incredibly comforting about a steaming bowl of Chicken Rice Soup. It’s the kind of meal that wraps you in warmth, like a cozy blanket on a chilly day. This recipe holds a special place in my heart, not just for its simplicity, but for the memories it stirs.

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
How to Make Chicken Rice Soup
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.