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Chicken and Rice Soup
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Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
Melt the butter in a large soup pot over medium heat. Add the onion, carrots, and celery and cook 4 minutes, until the onion softens. Stir in the garlic and cook 1 minute, until you can smell it.
- 2
Add the basil, parsley, oregano, thyme, mustard powder, pepper, soy sauce, hot sauce, chicken, and 5 cups broth. Bring the pot to a very gentle bubble, partially cover, and simmer 15–20 minutes, until the chicken reaches 165°F.
- 3
While the soup cooks, bring the remaining 1½ cups broth to a boil in a small saucepan. Stir in the rice, cover tightly, lower the heat, and cook 15 minutes. Turn off the heat and let it stand covered 10 minutes so the grains finish fluffing.
- 4
Move the chicken to a board, shred it after a few minutes of resting, and discard the bones. Return the meat to the soup and taste for salt.
- 5
Spoon rice into bowls and ladle the hot soup over it. Add parsley at the table. For leftovers, store the rice and soup separately so the rice does not absorb all the broth.