Ingredients

Seasonings

• 1 teaspoon dried basil
• ½ teaspoon each: dried parsley, oregano, thyme, mustard powder
• ¼ teaspoon black 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 ¼ lb. bone-in chicken breast (see notes)
• Fresh parsley for garnish

Rice

• 1 ½ cups chicken broth
• ¾ cup uncooked long-grain white rice (or 2 ¼ cups cooked rice)

Instructions

1. Prepare the Soup

1. Melt the butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 4 minutes, then add the garlic and cook for another minute.
2. Stir in the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
3. Bring the soup to a gentle simmer and partially cover the pot. Let the chicken cook slowly for about 15-20 minutes until fully cooked. Avoid boiling to keep the meat tender.
4. Remove the chicken, shred it using two forks, and discard the bones. Return the shredded chicken to the soup.

2. Cook the Rice

1. In a separate saucepan, bring 1 ½ cups of chicken broth to a boil.
2. Add the rice, stir, and bring back to a boil. Cover tightly, reduce heat, and simmer for 15 minutes.
3. Turn off the heat and let the rice sit, covered, for 10 minutes to absorb any remaining moisture.

3. Assemble and Serve

1. Taste the soup and adjust salt as needed.
2. Spoon rice into serving bowls and ladle the hot soup over the top.
3. Garnish with fresh parsley and serve warm.

Cooking Tips & Variations

• Best Chicken Cuts: Bone-in chicken breast or thighs provide more flavor, but boneless works well too.
• Slow Cooking Option: Simmer the chicken on very low heat for longer to enhance the broth's flavor.
• Using Cooked Chicken: Substitute 2 cups of rotisserie or leftover chicken. Add it when the chicken breast would be added in the recipe and simmer for 15 minutes to blend flavors.
• Flavor Enhancers: The soy sauce, hot sauce, and mustard powder don’t make the soup spicy but enhance the overall taste.

Crockpot Method

1. Melt butter in the slow cooker and toss in the onions, carrots, celery, and garlic.
2. Add all seasonings, soy sauce, hot sauce, chicken, and chicken broth.
3. Cook on low for 6 hours (or high for 4 hours). Shred the chicken at the end and return it to the soup.
4. Cook the rice separately and serve with the soup.

Storage & Freezing

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze soup and rice separately for up to 3 months.

Nutrition