CHICKEN AND RICE SOUP

Name: CHICKEN AND RICE SOUP
Prep time: 15 min
Cook time: 45 min
Yield: 8 Servings
Ingredients: 1 tablespoon olive oil; 1 onion; 2 carrots; 2 celery stalks; 2 cloves garlic; 6 cups chicken broth; 1 pound boneless; ½ cup long-grain rice; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon black pepper; salt to taste; optional: chopped fresh parsley for garnish

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Prep Time
15 mins
Cook Time
15 mins
Servings
8 Servings
Calories
300 kcal
Course
Soup
Cuisine
American

CHICKEN AND RICE SOUP

Iris Warren

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Chicken and Rice Soup is a classic comfort food, perfect for a chilly day or when you're feeling under the weather. This recipe provides a simple yet flavorful version, featuring tender chicken, fluffy rice, and a savory broth.

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Ingredients

Servings

1 tablespoon olive oil
1 onion chopped
2 carrots chopped
2 celery stalks chopped
2 cloves garlic minced
6 cups chicken broth
1 pound boneless skinless chicken breasts (or thighs), cut into bite-sized pieces
½ cup long-grain rice
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon black pepper
salt to taste
optional: chopped fresh parsley for garnish

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Instructions

Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
Add broth and chicken: Pour in the chicken broth and add the chicken pieces. Bring to a simmer.
Cook chicken: Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through. If using chicken thighs, they may take a little longer.
Add rice and seasonings: Stir in the rice, thyme, rosemary, and black pepper. Season with salt to taste.
Simmer: Cover the pot and simmer for another 15-20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Shred chicken (optional): If you prefer shredded chicken, remove the chicken breasts from the soup and shred them with two forks. Return the shredded chicken to the pot.
Serve: Serve the Chicken and Rice Soup hot, garnished with chopped fresh parsley, if desired.

Notes

Chicken: You can use chicken breasts or thighs. Chicken thighs tend to be more flavorful and moist. You can also use cooked rotisserie chicken or leftover chicken in this recipe. Just add it to the soup in the last 10-15 minutes of cooking.
Rice: Long-grain rice is recommended for this soup. You can also use other types of rice, such as brown rice or wild rice, but the cooking time may need to be adjusted.
Vegetables: You can add other vegetables to the soup, such as potatoes, peas, or corn.
Seasoning: Adjust the seasonings to your liking. You can add other herbs, such as bay leaf or oregano.
Broth: Use low-sodium chicken broth to control the salt level.