Chicken and Rice Soup Recipe
User Reviews
5
Chicken and Rice Soup Recipe
Description
The Chicken and Rice Soup Recipe starts with chicken breasts, parboiled rice, onion, carrot, celery, garlic, and a blend of herbs including parsley, thyme, rosemary, sage, and bay leaf. Along with salt, pepper, and chicken broth, these ingredients are placed in a slow cooker and cooked on low for several hours. This slow cooking process tenderizes the chicken and softens the vegetables, while the rice absorbs flavor without overcooking.
The result is a mild, savory soup where the chicken remains tender and the rice has a pleasant texture from parboiling in advance. The aromatic herbs add depth, and optional butter rounds out the flavor. Removing the bay leaf before serving ensures a smooth broth.
This soup serves well as a warm, comforting meal especially on cooler days. It can be served alone or accompanied by bread. It provides a balanced mix of protein, vegetables, and grains in one pot.
If using brown or wild rice, cook it separately and add before serving to prevent overcooking. This approach preserves the texture of these rice varieties. Stirring in the separately cooked rice just before serving maintains the overall soup quality.
Ingredients
- 3 chicken breast trimmed of fat and cut in half
- 1 cup parboiled rice also called converted rice
- 1 onion chopped, small
- 3 carrot chopped
- 3 celery chopped, stalks
- 3 garlic minced, cloves
- 3 teaspoons salt
- black pepper to taste
- 2 teaspoons parsley
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon sage
- 1 bay leaf
- 2 tablespoons butter optional
- 9 cups chicken broth
Instructions
- Place all ingredients in order in a slow cooker. See recipe notes if using brown rice or wild rice.
- Cook on low for 4 hours.
- A few minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
- Return chicken to the slow cooker, and let it cook for 5-10 more minutes before serving.
- Remove bay leaf and serve soup in individual bowls.
Notes
- When using brown or wild rice, cook it separately and add to the soup just before serving to avoid mushy texture.
- Shred or cube the chicken after cooking to integrate it fully into the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 1993mg | 83% |
| Potassium | 688mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4015IU | 80% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 45mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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