Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  • 2 tablespoons butter
  • 1 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)
  • 1 ½ cups chicken broth
  • 3/4 cups white long grain rice (uncooked. (Or 2 ¼ cups cooked rice.))

Instruction

  • Note: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.
  • Pro Tip: Measure out the seasonings in a pinch bowl ahead of time. The rest of the recipe will fly by.
  • Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
  • Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
  • Bring the soup to a gentle boil and cover partially. Allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup. While the chicken simmers, cook the rice in a separate pot.