Description
Discover how to make a comforting bowl of homemade chicken rice soup with our easy-to-follow recipe. Perfect for chilly days and cozy nights!
Ingredients
- – 5 ml dried basil (1 tsp)
- – 2.5 ml EACH: dried parsley, oregano, thyme, mustard powder (1/2 tsp)
- – 1.25 ml pepper (1/4 tsp)
- – 30 g butter (2 tbsp)
- – 1 small yellow onion, diced
- – 120 g diced carrots (1 cup)
- – 2 ribs celery, diced
- – 3 cloves garlic, minced
- – 1.2 liters chicken broth (5 cups (1200 ml))
- – 5 ml soy sauce (1 tsp)
- – 5 ml hot sauce (1 tsp)
- – 570 g boneless chicken breast, see notes
- – fresh parsley, to garnish
- – 355 ml chicken broth (1 1/2 cups)
- – 180 g white long grain rice, uncooked. (Or 530 ml cooked rice.)
Instructions
- Note: Keep the rice separate in this recipe to prevent it from absorbing too much liquid. This also makes it easier to store soup and rice individually, as the rice will continue to absorb liquid over time. The soup freezes well, and the rice can be frozen separately too.
- Pro Tip: Prepare all your ingredients before starting. The rest of the process will be quick and smooth!
- In a large pot, melt butter over medium heat. Stir in the onions, carrots, and celery. Cook until they start to soften, about 4 minutes. Add garlic and continue cooking for another minute.
- Mix in the herbs, soy sauce, hot sauce, chicken, and chicken broth.
- Heat the soup gently until it just begins to bubble, then cover partially. Allow the chicken to cook slowly without boiling, as boiling can make it tough. This should take about 15-20 minutes. Take the chicken out and shred it using two forks. (Remove any bones.) Return the shredded chicken to the pot. As the chicken cooks, prepare the rice separately.
- Pour 1 ½ cups of chicken broth into a medium saucepan and bring to a boil. Add the rice, ensuring it’s fully submerged. Once it boils again, cover tightly and reduce the heat to a simmer, cooking for 15 minutes. Turn off the heat and let it sit, covered, for an additional 10 minutes to loosen any stuck grains. This will make 2 ¼ cups of tasty rice. Note: If using a different type of rice, adjust the liquid and cooking time according to package instructions.
- Taste the soup and add salt if needed.
- Place rice into bowls and pour soup over it. If you plan to eat all of the soup immediately, you can mix the rice directly into the soup pot. Garnish with parsley and enjoy!
Notes
- To save time, use pre-cooked or rotisserie chicken and add it towards the end of cooking.
- For a vegetarian option, substitute vegetable broth and tofu for the chicken.
- Adjust the hot sauce to suit your preferred level of spiciness.
