Chicken and Rice Soup Recipe
User Reviews
5
Chicken and Rice Soup Recipe
Description
This Chicken and Rice Soup begins by sautéing diced onion, carrots, and celery in olive or avocado oil until golden and fragrant. Raw chicken and uncooked long grain rice are added along with chicken broth, water, bay leaves, salt, and pepper. The mixture is brought to a light boil and cooked until the rice is tender and chicken reaches a safe internal temperature.
The chicken is then removed, shredded, and returned to the pot. Fresh herbs like dill or parsley add brightness and aroma just before serving. The broth absorbs flavors from the vegetables, bay leaves, and chicken, complementing the soft texture of the cooked rice and chicken pieces.
This soup offers a balanced, mild flavor and can be served as a light meal or starter. The combination of ingredients provides protein, vegetables, and grains in one dish, making it convenient and nourishing.
Cooking time may vary based on chicken thickness; ensuring the chicken is fully cooked with an internal temperature of 165˚F is important. Skimming foam during cooking helps clarify the broth for a cleaner presentation and taste.
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 onion diced, large
- 2 carrot diced, large
- 1 celery diced, stalk
- 1 lb chicken breast or chicken thighs, 3 small
- 1/3 cup long grain rice (uncooked) such as basmati or jasmine
- 8 cups chicken broth or stock
- 1 cup water
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper adjust to taste, ground
- 2 bay leaf
- 2 tbsp fresh herbs dill, or parsley, or a combination
Instructions
- Preheat a dutch oven or soup pot with oil over medium heat, add in onion, carrots, and celery, and saute until lightly softened and golden, about 6-7 minutes.
- Add chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring it to a boil, skimming off any foam that rises to the top. Reduce heat to medium-low and cook uncovered at a light boil for 25-30 minutes, or until rice is tender and chicken is cooked through.*
- Remove chicken from the soup, shred it into small pieces and add it back to the soup then remove from heat.
- Add herbs, season to taste if needed, and serve.
Notes
- Cook chicken until it reaches 165˚F on an instant-read thermometer for safety.
- Skim off foam during boiling to keep broth clear.
- Cooking time depends on chicken thickness; adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbs | 12g | |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 441mg | 18% |
| Potassium | 499mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2654IU | 53% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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