I made this yesterday. Very flavorable and enjoyable. I will make it again next month. A few modifications I'll need to make to make it more soupy is to use only 1 cup of jasmine rice, 2-3 TBS of flour, and maybe half a stick of butter. I found mine to be a little thick and not soupy at all after it set. It was still delicious. Thank you again for sharing.
This was amazing. What I did different: I added in a little curry, sobered pepper for spice and a tad of brown sugar to balance it out. It was AMAZING HOWEVER: I made a big pot of it to last and while it was amazing last night, the rice ends up bloating and getting mushy after a long while so I have to toss the left overs. I'm making it again tonight but will cook the rice separately, and ladel the soup over the rice at the time we are eating. Thanks for recipe. Love it.
Made this yesterday. The family loves it. However, 1.5 cups of rice was WAAY too much. All the liquid was absorbed and its more like a chicken and rice side dish than a soup. But still delicious.
Literally am typing this while eating a bowl of this DELICIOUS chicken and rice soup I just made. It is sooo good - thank you so much for sharing and giving me a wonderful dinner option. Oh, and I didn’t have the herbs you used but I had some Italian seasoning so I just added it in with all my other seasonings and BOMB!
How long after the rice do you add back the chicken ? Do you let the rice fully cook then add the chicken ? Or right away like how u did in the video ?
Yess I shredded the chicken on the side as the rice was cooking. Took about 3/4 minutes for me to do ❤️ if it takes longer be sure to keep the heat low
Ma’am I made this last night and it was 🔥🔥🔥🔥 but I messed up by putting too much rice and it was soaking my juice so I did what you said and added four cups of water mixed with chicken bouillon + added more seasoned pepper + black pepper + dash of salt and garlic powder to the added water and it got it right together!!! But I have to remember ONE CUP of rice and probably 1.5 boxes of chicken broth next time
Ok this looks bomb but how do I keep my rice from turning mushy. I’m just scared that my rice will get mushy, that’s the thing i hate about chicken and rice!
If you want you can make the rice separately, if not I just say to make sure you keep the heat really low! The high temp and a lot of stirring can cause it to be mushy. Once you put the rice stir once but not a lot of stirring.
This soup was awesomeness! It was a tad bit spicy to me the 1st time I made it because I used Slap Yo Mama Seasoning instead of All Purpose, so it was kicked up LOL. I ended up adding two bottles of water to it and that took it down a few levels for my palette. My family loved it. Next time I made it, I tried to use less sodium, so I did 1 box low sodium & 1 box unsalted chicken broth and plant based butter and added extra veggies. Thank you for this recipe!!
Yum ! (Sprinted right to YT after I saw your IG reel!😂) Def making this tommorow! Do you think it would be fine to use rice that’s already cooked? I have some leftover, figured it might work good as well.
I’m glad I found this recipe! I’m going to make some for my toddler and keep some in the freezer. I saw the salt content on the Chef Boyardee chicken rice and vegetables and said noooooo way she’s getting that!!!
@@brisheat my downfall was I accidentally got the progresso spicy chicken broth so I had to add equal parts water but I definitely will be trying more of your recipes!
I just made this and it’s very tasty. If you prefer it to be more soupy don’t use 1 and a 1/2 cups of rice and use only 1 chicken breast that’s what I’m gonna do next time.
Mine came out a little thicker but wow was it delicious especially with some Tapatío. Thank you for helping me feed my family a warm, filing meal. They all loved it! ❤
Love all that butter and the fast your not wearing plastic gloves like other channels 😅. Like they cooking nuclear waste 😂 and she really put salt in it!! Lucky boy friend!!
I came here after seeing your post on IG. I plan to try this recipe. One question for you. You used chicken broth and then you said chicken stock. Just wondering which one? Thank you so much!
So I made it two days in a row bc the first day it was not all that. The flavor was good but the rice was gummy and the consistency was more like rice pudding than a soup. So today I decided to make my rice separate (boiled it in chicken stock and added some butter) and then add it to the pot after it was already cooked. It was sooooo good that way.
I made this recipe for my family and we tore it up in under an hour! I paired it with some rolls and it was so delicious and filling too! definitely getting added to our meal rotation!
@@brisheat It was delicious! A new favorite of ours, thank you! I made it again the next day for my fiancés daughter and her husband as they were sick. She loved it as well and asked me for the recipe.
Thanks for sharing! Making this tonight! How many cups of water and broth should I use if I’m not cooking the rice in the soup? I’m just going to put the chicken soup over the rice when I’m done cooking.
directions Pre heat a dutch oven to medium high heat. Mix the spices together and lightly coat both chicken breasts. Sear both sides of the chicken for 4 or 5 minutes or until brown. remove from Dutch oven and set aside. Reduce heat to medium, add celery, carrots, onion and butter. Stir to deglaze Dutch oven. Continue to simmer until onions are translucent, add minced garlic and continue to simmer for 1 to 2 minutes. Add flour and continue to stir until well mixed. Add chicken broth and two cups of water, 2 tbsp chicken bouillon. Add thyme, parsley, garlic powder, keyshawn seasoning, pepper. Mix well. Add chicken, cover and simmer low to medium heat for 20 minutes. Remove the chicken and shred. Stir shredded chicken and rice to the pot. Set heat to low. Cover. cook for 20 minutes.
