Chicken Rice Soup (Cozy, One-Pot Flavor)
A comforting, cozy chicken and rice soup with tender shredded chicken, aromatic veggies, and fluffy white rice. Cook the rice separately for a clear, rich broth and perfect leftovers.<\/p>
Equipment
- Large soup pot or Dutch oven
- Medium saucepan with lid
- Chef's knife
- Cutting board
- Measuring Cups & Spoons
- Wooden spoon
Ingredients
Spice Blend
- 1 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp mustard powder
- 1/4 tsp black pepper (freshly ground)
Soup Base
- 2 tbsp butter
- 1 yellow onion, diced small
- 1/2 cup carrots, diced
- celery ribs, diced 2 ribs
- 3 cloves garlic, minced
- 5 cups chicken broth (for soup)
- 1 tsp soy sauce
- 1 tsp hot sauce
- 1 1/4 lb bone-in chicken breast
- fresh parsley, chopped (garnish) to taste
Rice (Cooked Separately)
- 1 1/2 cups chicken broth (for rice)
- 3/4 cup white long-grain rice, uncooked or 2 1/4 cups cooked
Instructions
- Set up your mise en place: Measure spices, dice onion, carrots, and celery, and mince the garlic. Tip: Having everything ready makes the cooking flow effortless and prevents overcooking aromatics.
- Sauté the aromatics: Melt the butter in a large soup pot over medium heat. Add onion, carrots, and celery; sauté 4 minutes until the onions are translucent and vegetables smell sweet. Stir in the minced garlic and cook 1 minute until fragrant. Tip: Don’t brown the garlic—golden is fine; dark brown turns bitter.
- Build the broth base: Stir in basil, parsley, oregano, thyme, mustard powder, and black pepper. Add soy sauce, hot sauce, chicken broth (5 cups), and the bone-in chicken breasts. Bring to a gentle simmer. Tip: Keep it below a boil; aggressive boiling can toughen chicken fibers.
- Simmer gently: Partially cover and simmer 15–20 minutes, or until the chicken is cooked through and tender. Remove chicken to a board, shred with two forks, discard bones, and return the shredded meat to the pot. Taste and adjust salt as needed. Tip: Bone-in chicken enriches the broth—worth it for flavor.
- Cook the rice separately: In a medium saucepan, bring 1 1/2 cups chicken broth to a boil. Stir in the rice, ensuring it’s submerged. Return to a boil, then cover tightly and reduce to a low simmer; cook 15 minutes. Turn off heat and let sit, covered, 10 minutes to steam. Fluff with a fork. Tip: Cooking rice separately preserves broth clarity and keeps leftovers from turning mushy.
- Assemble and serve: Spoon a portion of rice into bowls and ladle hot soup over the top. Garnish with freshly chopped parsley and a crack of black pepper. Tip: Add a squeeze of lemon at the table to brighten the broth.
Notes
Cook chicken to a safe internal temperature of 165°F (74°C) before shredding. For clearer broth and better leftovers, keep the rice separate and add to bowls when serving. Leftovers keep 3 days refrigerated; store rice and soup in separate containers. Season salt to taste and consider finishing with lemon juice for brightness.