Chicken And Rice Soup
User Reviews
4.7
Chicken And Rice Soup
Description
This Chicken And Rice Soup begins by sautéing onions, carrots, celery, and garlic in olive oil until softened, building a savory base. Adding cubed chicken breast and cooking through binds protein to the aromatics. Bay leaves and fresh thyme infuse herbaceous notes during the simmering stage. Long-grain rice simmers alongside chicken broth, absorbing flavor and thickening the soup slightly.
The soup develops a harmonious balance of tender chicken and properly cooked rice in a seasoned broth enhanced by salt, pepper, and optional seasoning like Vegeta or chicken bouillon. Garnish with parsley to introduce bright herbal freshness at serving.
This hearty soup works well as a wholesome meal, especially on cooler days or when comfort food is desired. The recipe includes careful seasoning adjustments after cooking to suit taste preferences.
Cooling the soup to room temperature before refrigerating improves safety. Leftovers keep well for 3 to 4 days in the fridge. Reheating can be done in short intervals in a microwave or gently on stovetop, adding broth if the rice absorbs too much liquid and thickens the soup excessively.
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 medium carrot chopped
- 2 talks celery chopped
- 3 cloves garlic minced
- 1 pound chicken breast boneless and skinless, cut into cubes
- 2 bay leaf
- 4 prigs thyme fresh
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon Vegeta optional
- 1 cup rice long grain
- 8 cups chicken broth low sodium
- 1 tablespoon parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven or soup pot. Add the onion, carrots, celery and saute for 5 minutes until softened and translucent. Add the garlic and saute for another 30 seconds until aromatic.
- Add the chicken breasts cubes to the pot, stir and cook for another 5 to 7 minutes until the chicken is no longer pink and is cooked through.
- Add the bay leaves, fresh thyme, salt, pepper, rice, chicken broth, stir everything together, bring to a boil over medium-high heat.
- Reduce the heat to medium-low and continue cooking for another 25 to 30 minutes, covered, until the rice is cooked.
- Discard the bay leaves and thyme sprigs. Taste for seasoning and adjust with salt and pepper as needed. I added a bit of vegeta which is a European seasoning that we usually add to soups for flavor, but it's totally optional. You can also use a chicken bouillon instead.
- Garnish with parsley and serve.
Notes
- Let the soup cool to room temperature before storing it in the fridge, either in the cooking pot with lid or an airtight container.
- Reheat leftovers in the microwave in 30-second intervals or on the stovetop over medium heat, stirring occasionally.
- If the soup thickens too much after storage due to rice absorbing liquid, add extra chicken broth to loosen the consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 319kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 605mg | 25% |
| Potassium | 761mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5263IU | 105% |
| Vitamin C | 7mg | 8% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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