¾ cup uncooked long-grain white rice (or 2 ¼ cups cooked rice)
Instructions
1. Prepare the Soup Base
Heat butter in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
2. Simmer the Soup
Add the spices, soy sauce, hot sauce, chicken, and chicken broth to the pot.
Bring to a gentle simmer (avoid boiling to keep the chicken tender).
Partially cover the pot and cook for 15–20 minutes, or until the chicken is fully cooked.
Remove the chicken and shred it using two forks. Discard the bones and return the shredded chicken to the pot.
3. Cook the Rice Separately
In a medium pot, bring 1 ½ cups of chicken broth to a boil.
Add the uncooked rice, stir to coat, and bring to a boil again.
Reduce the heat to low, cover tightly, and simmer for 15 minutes.
Turn off the heat and let the rice sit, covered, for 10 minutes to fluff.
4. Assemble and Serve
Taste the soup and adjust the seasoning with additional salt, if needed.
To serve, spoon rice into bowls and ladle the soup over the top. For leftovers, store the soup and rice separately to prevent the rice from soaking up too much broth.
Garnish with fresh parsley and enjoy while hot.
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