Description
This comforting Chicken and Rice Soup recipe features tender chicken, wholesome vegetables, and fluffy rice simmered together in a flavorful broth. Perfect for a cozy weeknight meal, it’s easy to make and packed with nourishing ingredients.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery, then sauté for about 5 minutes until the vegetables soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to release its aroma without burning.
- Add broth and main ingredients: Pour in the chicken broth, then add the boneless skinless chicken breasts or thighs, uncooked long-grain white rice, dried thyme, bay leaf, salt, and black pepper. Stir gently to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25 to 30 minutes, or until the chicken is thoroughly cooked and the rice is tender.
- Shred the chicken: Remove the cooked chicken pieces from the pot and shred them using two forks. Return the shredded chicken to the soup pot, stirring well to incorporate.
- Finish and season: Stir in the chopped fresh parsley and the juice of half a lemon. Taste the soup and adjust salt and pepper as needed. Serve the soup warm for a comforting meal.
Notes
- For extra creaminess, stir in 1/2 cup heavy cream or a splash of milk just before serving.
- You can use leftover cooked chicken to save time; simply add it after the rice has finished cooking instead of cooking raw chicken in the broth.
- Brown rice can be substituted, but it requires a longer cooking time—about 45-50 minutes—instead of 25-30 minutes.
