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 (regular chicken breast is fine too)
  • fresh parsley, to garnish optional

Rice

  • 1 ½ cups chicken broth
  • 3/4 cups white long grain rice, uncooked. (Or 2 ¼ cups cooked rice.)

Instructions

  1. 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.
  2. Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
  3. Bring the soup to a very gentle bubble and cover partially. Allow the chicken to slowly cook through (a boil will make it tough)- about 15-20 minutes. Remove the chicken and use two forks to shred. (Discard the bones.) Return it to the soup. While the chicken simmers, cook the rice in a separate pot.
  4. Separately, cook rice and add cooked rice to soup.