Step 1

Cooking Note: The rice is prepared separately to prevent it from absorbing too much broth, ensuring leftovers maintain their texture. Store the soup and rice in separate containers, as both freeze well.

Step 2

Pro Tip: Measure out all ingredients beforehand for a smooth cooking process.

Step 3

Melt butter in a large soup pot over medium heat. Add onions, carrots, and celery. Sauté for 4 minutes.

Step 4

Stir in minced garlic and cook for 1 additional minute.

Step 5

Add seasonings, soy sauce, hot sauce, chicken, and chicken broth.

Step 6

Bring to a gentle simmer (avoid boiling to prevent tough chicken). Partially cover and cook for 15-20 minutes or until chicken is cooked through.

Step 7

Remove chicken, shred with two forks, and discard the bones. Return shredded chicken to the pot.

Step 8

In a medium saucepan, bring 1 ½ cups chicken broth to a boil.

Step 9

Stir in rice, ensuring it's fully submerged. Return to a boil, then cover tightly and reduce to a simmer. Cook for 15 minutes.

Step 10

Turn off heat and let the rice sit, covered, for 10 minutes to release any stuck grains. This yields about 2 ¼ cups of flavorful rice.

Step 11

Note: Different rice varieties may require adjustments in liquid and cooking time. Follow package instructions.

Step 12

Taste the soup and adjust salt as needed.

Step 13

Spoon rice into serving bowls and ladle soup over the top. For no leftovers, stir rice directly into the soup.

Step 14

Garnish with fresh parsley and serve hot.