Chicken and Rice Soup

Servings

6–8 servings

Ingredients

For the Rice

• 1¾ cups water

• 1 cup long-grain white rice

• 1 teaspoon Better Than Bouillon Chicken Base

• 2 tablespoons unsalted butter

For the Soup

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

• 2 tablespoons extra virgin olive oil

• Kosher salt, to taste

• Fresh cracked black pepper, to taste

Vegetables

• 1 cup diced yellow onion

• 1 cup diced celery

• 1 cup diced carrots

Aromatics & Seasonings

• 2 teaspoons garlic paste (or 2 cloves fresh garlic, minced)

• 2 teaspoons tomato paste

• 1 teaspoon poultry seasoning

• 1 teaspoon dried thyme

• 1 tablespoon fresh rosemary, chopped

• 1 teaspoon Dijon mustard

• 3–4 cups chicken broth

• 1 teaspoon Better Than Bouillon Chicken Base (added near the end)

• Additional black pepper, to taste

Finish

• 2 cups cooked rice (prepared above)

• ¼ cup chopped fresh parsley

Instructions

Step 1 – Cook the Rice

In a rice cooker combine:

• 1¾ cups water

• 1 cup white rice

• 1 teaspoon Better Than Bouillon Chicken Base

• 2 tablespoons unsalted butter

Stir together and cook according to the manufacturer's directions until tender.

Set aside.

Step 2 – Brown the Chicken

Season the chicken generously with kosher salt and black pepper.

Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat.

Brown the chicken in two batches, allowing each batch to develop a deep golden crust.

Do not crowd the pan.

Transfer the browned chicken to a bowl, reserving any juices.

Step 3 – Build the Flavor Base

Reduce the heat to medium.

Add:

• Onion

• Celery

• Carrots

Season lightly with kosher salt and black pepper.

Cook until the vegetables begin to soften.

Add about 2–3 tablespoons chicken broth to deglaze the pan, scraping up all of the browned bits.

Step 4 – Add Aromatics

Stir in:

• Garlic paste

• Tomato paste

• Poultry seasoning

• Thyme

• Fresh rosemary

• Dijon mustard

Cook for about 1 minute until fragrant.

Step 5 – Simmer

Return the browned chicken and all accumulated juices to the pot.

Pour in 3–4 cups chicken broth, adding enough to cover the ingredients.

Bring to a gentle simmer.

Cook for 10–12 minutes over medium-low heat.

Taste the broth.

If desired, stir in 1 teaspoon Better Than Bouillon Chicken Base for extra depth of flavor and season with additional black pepper to taste.

Step 6 – Finish the Soup

Stir the cooked rice into the soup.

Add ¼ cup chopped fresh parsley.

Gently stir to combine.

Allow the soup to rest for 5–10 minutes over very low heat (or with the heat turned off and the lid on) so all of the flavors meld together before serving.

Serve

Ladle into bowls and serve hot with:

• Crusty artisan bread

• Buttery crackers

• A simple green salad

Chef Brian's Pro Tips

• Cook the rice separately to keep it from absorbing all of the soup broth after refrigeration.

• Brown the chicken in batches to build the first layer of flavor.

• Deglaze the pan before adding the remaining ingredients to capture every bit of flavor.

• Better Than Bouillon adds exceptional depth without making the soup salty.

• Let the soup rest for several minutes before serving so the flavors fully come together.

• Leftovers reheat beautifully. If the soup thickens after refrigeration, simply add a splash of chicken broth or water while reheating to restore the perfect consistency.