Description
This cozy chicken and rice soup is comfort in a bowl. With tender shredded chicken, hearty vegetables, and fluffy rice in a flavorful broth, it’s perfect for chilly days or when you need a little comfort.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs for richer flavor)
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice (or brown rice as a fiber-rich option)
- 6 cups chicken broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh parsley (for garnish)
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Mix in garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the chicken breasts.
- Season with salt, pepper, thyme, and add the bay leaf.
- Bring to a gentle boil, then cover and simmer on low for 20–25 minutes until chicken is cooked through.
- Stir in rice and continue to simmer for 15 minutes, stirring now and then.
- Take out the chicken, shred it with two forks, and return it to the pot.
- Cook for an additional 5 minutes, then remove the bay leaf.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes
For best results, store leftovers without rice if freezing, and add freshly cooked rice when reheating. Try adding a splash of lemon juice or fresh dill for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken rice soup, comfort food, easy soup, homemade soup