1-Getting started with this chicken rice soup is straightforward and fun, even if you’re new to cooking. First, cook the rice separately to keep things simple boil 1 ½ cups chicken broth, add ¾ cup uncooked white long grain rice, then simmer covered for 15 minutes. Let it sit covered for 10 minutes to fluff up perfectly.

2-Meanwhile, in a large pot, melt 2 tablespoons butter over medium heat and soften the diced yellow onion, ½ cup diced carrots, and 2 ribs diced celery for about 4 minutes. Add 3 cloves minced garlic and cook for 1 more minute to build that savory base.

3-Next, stir in the seasonings: 1 teaspoon dried basil, ½ teaspoon dried parsley, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon mustard powder, and ¼ teaspoon black pepper. Then, mix in 1 teaspoon soy sauce, 1 teaspoon hot sauce, the 1 ¼ pounds bone-in chicken breast, and 5 cups chicken broth. Simmer gently, partially covered, for 15 to 20 minutes until the chicken is cooked through.

4-Remove the chicken, shred it with forks, discard any bones, and return the shredded chicken to the soup. Add salt to taste if needed. For serving, spoon the cooked rice into bowls, ladle the soup on top, and garnish with fresh parsley. If you’re not worried about leftovers, you can combine the rice directly into the soup.

5-For a slower option, try the slow cooker method: Melt the butter first, then add the onions, carrots, celery, garlic, all seasonings, soy sauce, hot sauce, chicken, and broth. Cook on low for 6 hours or high for 4 hours, shred the chicken before serving, and add rice separately as before. According to chicken nutrition resources, using quality broth like this enhances the meal’s benefits.