1-First, cook the rice separately. Bring 1½ cups chicken broth to a boil in a saucepan, add ¾ cup uncooked white long grain rice, return to a boil, cover tightly, reduce heat, and simmer for 15 minutes. Then remove from heat and let it sit covered for 10 minutes; this keeps the rice from getting mushy in the soup.

2-Next, in a large pot, melt 2 tablespoons butter over medium heat. Add the diced onion, ½ cup diced carrots, and 2 ribs celery, and sauté for 4 minutes until they soften. Stir in 3 cloves minced garlic and cook for 1 more minute to release its aroma.

3-After that, add the seasonings: 1 teaspoon dried basil, ½ teaspoon each dried parsley, oregano, thyme, and mustard powder, plus ¼ teaspoon pepper, 1 teaspoon soy sauce, and 1 teaspoon hot sauce. Include 1¼ pounds bone-in chicken breast and 5 cups chicken broth, then bring to a gentle simmer and partially cover. Cook the chicken slowly for 15-20 minutes to keep it tender.

4-Once done, remove the chicken, shred it with forks, discard any bones, and return the shredded chicken to the soup. Taste and adjust salt if needed. Finally, serve by spooning the cooked rice into bowls and ladling the soup on top, garnishing with fresh parsley for a fresh finish.