This Chicken and Rice Soup has the BEST seasonings, juicy chicken, and flavorful rice with vegetables. You’ll think this cozy soup came right from grandma’s kitchen.
PREPARATION TIME
Ingredients
Seasonings
1 teaspoon dried basil
½ teaspoon EACH: dried parsley, oregano, thyme, mustard powder
¼ teaspoon 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 1/4 lb. bone-in chicken breast, see notes
fresh parsley, to garnish
Rice
1 ½ cups chicken broth
3/4 cups white long grain rice, uncooked. (Or 2 ¼ cups cooked rice.)
Instructions
Cook the Rice
Cooking the chicken: You can let the chicken simmer over very low heat for a longer period of time. This makes the chicken extra juicy and the broth extra flavorful.
Using rotisserie or leftover chicken: 2 cups cooked chicken can also be used. You can add it at the same point as the chicken breast is added in the recipe and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
Top this soup with Ranch Oyster Crackers for even more flavor!
This recipe is in The Cozy Cookbook on page 39!
Crock Pot Method
Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
Add the the basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken, and chicken broth.
Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Shred it at the end of cooking and return it to the soup.
Cook rice separately as outlined in stovetop procedure. Add rice to serving bowls and ladle soup on top.
Store any leftover rice and soup in separate containers and refrigerate or freeze.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Be sure to freeze the rice in a separate container from the soup. They both freeze well.
Nutritional information is an estimate and is per cup. This recipe makes approximately 8 cups.