Description
This comforting Chicken and Rice Soup is a hearty, flavorful dish perfect for chilly days or when you need a nourishing meal. It features tender chicken, aromatic vegetables, and fluffy long-grain rice simmered together in a savory chicken broth, finished with fresh herbs for a bright, fresh taste.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil (or avocado oil)
- 1 large onion, diced
- 2 large carrots, diced
- 1 stalk celery, diced
Chicken and Rice
- 1 lb chicken breast (3 small pieces) or chicken thighs
- 1/3 cup long grain rice (uncooked, such as basmati or jasmine)
Liquids and Seasoning
- 8 cups chicken broth (or stock)
- 1 cup water
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper (adjust to taste)
- 2 bay leaves
Finishing Touches
- 2 tbsp fresh herbs (dill, parsley, or a combination)
Instructions
- Sauté Vegetables: Preheat a dutch oven or large soup pot over medium heat and warm the olive oil. Add the diced onion, carrots, and celery, then sauté for 6-7 minutes until they are lightly softened and starting to turn golden. This step builds flavor as the vegetables gently caramelize.
- Add Ingredients and Simmer: Add the chicken pieces, long grain rice, bay leaves, chicken broth, water, salt, and black pepper to the pot. Bring the mixture to a boil, skimming off any foam that rises to the surface to keep the broth clear. Once boiling, reduce the heat to medium-low and cook uncovered at a light simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked through.
- Shred Chicken and Combine: Remove the chicken from the soup and shred it into small, bite-sized pieces using two forks. Return the shredded chicken back to the pot, stirring well to combine, then remove the soup from the heat.
- Season and Serve: Stir in the fresh herbs for a pop of flavor and freshness. Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy this cozy, satisfying soup.
Notes
- Use chicken thighs instead of breasts for a richer flavor and more tender meat.
- For a gluten-free version, ensure the chicken broth is gluten-free.
- You can substitute long grain rice with jasmine or basmati for their aromatic qualities.
- Adding fresh herbs at the end preserves their bright flavor.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 2 months.
