Ah, the warmth of a steaming bowl of chicken and rice soup on a chilly day—it’s like a cozy blanket for the soul. This recipe, a little gem I discovered during a rainy weekend stuck at home, is the culinary equivalent of a gentle hug. It’s a melody of tender chicken, comforting rice, and aromatic herbs, making it my go-to when the weather turns moody or when I simply need a taste of nostalgia.
Steps
- In a large pot over medium heat, melt the butter and add the diced onions, carrots, and celery. Cook for about 4 minutes until the vegetables start to soften, then add the minced garlic and cook for an additional minute.
- Introduce the seasonings, soy sauce, hot sauce, chicken pieces, and chicken broth to the pot. Bring the mixture to a gentle simmer and partially cover the pot. Allow the chicken to cook gently for 15-20 minutes to prevent it from becoming tough.
- While the chicken is cooking, prepare the rice in a separate saucepan. Bring 1 ½ cups of chicken broth to a boil, add the rice, and let it boil again. Cover tightly, reduce the heat, and let it simmer for 15 minutes. Turn off the heat and let it sit for another 10 minutes.
- Once the chicken is cooked, take it out of the pot and shred it using two forks. Discard any bones and return the shredded chicken back to the soup.
- Taste the soup and adjust the seasoning with salt if needed. To serve, place spoonfuls of the cooked rice into bowls and pour the soup over it. If you don’t expect leftovers, you can add the rice directly to the soup pot. Garnish the soup with fresh parsley before serving.
Ingredients
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 2 tablespoons butter
- 1 small yellow onion, diced
- ½ cup carrots, diced
- 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
- 1 ½ cups chicken broth
- ¾ cup white long grain rice, uncooked (or 2 ¼ cups cooked rice)
Nutritional Values
Calories: 968kcal | Carbohydrates: 128g | Protein: 48g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: N/A | Cholesterol: 136mg | Sodium: 6424mg | Potassium: 2272mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11552IU | Vitamin C: 128mg | Calcium: 264mg | Iron: 8mg
FAQ
- Can I cook the rice directly in the soup?
- It’s not recommended to cook the rice directly in the soup as it tends to absorb too much broth during cooking and storage. Instead, cook the rice separately in chicken broth and store it apart from the soup to keep leftovers fresh.
- What type of chicken works best for this soup?
- Bone-in chicken breast or chicken thighs will provide the richest flavor to the broth. However, boneless chicken can also be used if that’s what you have on hand.
- How should I store the leftovers?
- Store the soup and rice in separate airtight containers. The soup can be refrigerated for up to 3 days or frozen for up to 3 months. The rice also freezes well when kept apart from the soup.
- Is it possible to use leftover or rotisserie chicken in this recipe?
- Yes, you can use 2 cups of cooked chicken such as rotisserie or leftover chicken. Add it at the same stage as raw chicken breast in the recipe and simmer for about 15 minutes to blend the flavors, without the need to bring it to a boil.
- What are the secret ingredients to enhance the soup’s flavor?
- The recipe uses soy sauce, hot sauce, and mustard powder as flavor enhancers. These ingredients subtly boost the soup’s taste without being overpowering.
Tips
- Cook Rice Separately: To prevent rice from absorbing too much broth and becoming mushy, cook it separately in chicken broth and store it apart from the soup. This allows for better texture and makes leftovers easier to manage.
- Avoid Rapid Boiling: When cooking the chicken in the soup, keep the heat low to ensure tender, juicy chicken. Rapid boiling can make the chicken tough, so a gentle simmer is best.
- Enhance with Flavor Boosters: Incorporate soy sauce, hot sauce, and mustard powder as subtle flavor enhancers. Although you won’t distinctly taste them, they add depth to the soup.
- Consider Chicken Cuts: Using bone-in chicken breasts or thighs can enhance the flavor of the broth. However, boneless options work well if that’s what you have available.
Equipment
- 3.5 Quart Dutch Oven – Useful for cooking the soup on the stovetop.
- Spice Rack – Helpful for organizing and measuring out seasonings quickly.
- Measuring Spoons – Magnetic ones are recommended for keeping them organized.
- Pinch Bowls – For measuring and organizing seasonings ahead of time.
- 16 oz. Storage Containers – Ideal for storing and freezing the soup and rice separately. They are stackable, leak-proof, and dishwasher/microwave safe.
