Cozy Sesame Chicken & Rice Soup

A Soup So Cozy You Will Want To Soak In It

Cozy Sesame Chicken & Rice Soup is made with seasoned chicken breasts that are seared in butter then gently simmered in a savory bouillon broth and finished with sesame oil, soy sauce, and a touch of Chinese five spice. Carrots, celery, green onions, and tender rice are added to create a deeply comforting soup that comes together slowly but simply for a rich, homemade experience that tastes even better the next day.

Mr. Tipsy and I were in the exact mood for soup but absolutely not in the mood to talk to anyone. We didn’t want to wait for a table or make polite eye contact with strangers.

We couldn’t think of a single soup that had everything I wanted. I was looking for a rich broth, tender chicken, rice, and vegetables that was NOT creamy.

So I did what I always do and made an impromptu soup at home using what we had. I seasoned it until it tasted like the soup we were craving but did not feel like explaining to a waiter.

This is how the idea for the Cozy Sesame Chicken and Rice Soup was born. Let me tell you that after being out running errands all day, this soup really hit the spot.

Mister Tipsy ended up taking the rest for lunch throughout the week. He said that each day the flavors got better and better.

Use Some Restraint, Salt Restraint That Is

When you add the water and bouillon, this is one of those moments where restraint actually matters. The salt police on my Facebook page are going to love this.

Start with 2 heaping tablespoons of chicken bouillon and add enough water so the chicken is fully submerged with about an inch and a half of liquid above it. You want the chicken to gently bathe in the broth as it simmers so it stays juicy and flavorful, not aggressively salty.

Remember bouillon is very concentrated, so it is always better to start lighter and adjust later once the chicken is shredded and returned to the pot, because you can add more bouillon but you cannot take it out.

The Brand Of Bouillon

I love to keep a big jar of this Knorr Chicken Bouillon on hand for many recipes. It is what I use in my Instant Pot Spanish Rice and my Stuffing Recipe!

I actually use it in a lot of my recipes. You can search Knorr Chicken Bouillon on my site and see all the recipes I use it in.

I can get this at most any store. I get this big jug of it at Aldi and it lasts me about six months.

You can also find it on Amazon and directly from Knorr.

Chinese Five Spice

Chinese five spice is a warm, aromatic spice blend that brings a subtle sweetness and depth rather than heat. It is traditionally made from star anise, cloves, cinnamon, fennel seed, and peppercorns.

This creates that slightly sweet and savory background flavor you taste but cannot quite place. If you want to make it yourself, you can combine ground star anise, cinnamon, fennel seed, cloves, and a very small amount of ground black pepper or crushed peppercorns.

Use it sparingly because a little goes a long way and is meant to enhance, not overpower, a dish. It is a very strong spice so start with a little and you can always add more.

Crockpot Version

You can make this in a slow cooker very easily. You will want to basically do the same steps and after the searing, add all the ingredients to a slow cooker except for the rice.

You will cook the rice separately and then add it in the last 30 minutes of cooking in the slow cooker.

Do not wait to add the soy sauce and five spice when you shred the chicken. You will add all that at once and cook on low for 8 hours.

You will likely not need to shred the chicken if you make it in the slow cooker. If you do, shred it at the end before adding the rice to the slow cooker.