Chicken Rice Soup
User Reviews
4.9
Chicken Rice Soup
Description
The Chicken Rice Soup recipe features a base of sautéed onion, carrots, and celery cooked with garlic, parsley, and thyme for aromatic depth. Uncooked boneless skinless chicken breasts and brown rice are added to a reduced sodium chicken broth and simmered until the chicken reaches safe temperature and the rice and vegetables are tender. The final step optionally incorporates evaporated milk or cream, which softens the texture and adds a hint of richness.
The resulting soup offers a blend of tender chunks of chicken, soft brown rice providing subtle nuttiness, and vegetables creating a hearty consistency. Simmering together melds the flavors while maintaining freshness. The lightly seasoned broth supports the gentle herbal notes without overpowering the delicate chicken and grains.
This soup can be served as a nourishing lunch or dinner, suitable for times when a gentle but complete meal is desired. It pairs well with crusty bread or a simple green salad. The use of chicken breasts gives a lean protein source while brown rice adds fibrous grain, making leftovers also practical for reheating.
According to the notes, this soup can be refrigerated for up to four days, and gently reheated on stovetop or microwave without loss of texture. Alternatively, chicken thighs may be used by adding them later in the cooking process to keep them from overcooking.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 large carrot peeled and diced
- 1 rib celery diced
- 1 clove garlic minced
- 1 teaspoon parsley dried
- ½ teaspoon thyme dried leaves
- 5 cups chicken broth reduced sodium
- 2 chicken breast uncooked, boneless skinless
- 1 cup brown rice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup evaporated milk or cream, optional
Instructions
- In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery and cook for 3-4 minutes, until onion is translucent.
- Add garlic, parsley and thyme and cook 1 minute.
- Add broth, chicken, rice, salt, and pepper. Stir and bring to a boil over medium-high heat.
- Reduce heat to medium-low and cover. Simmer for 30 minutes or until vegetables and rice are tender and chicken has reached 165℉.
- Remove chicken from pot and shred. Add back to the pot with evaporated milk or cream if using.
Notes
- Store the soup in an airtight container in the refrigerator for up to four days to maintain freshness.
- Reheat gently on the stovetop or in the microwave to prevent overcooking.
- Chicken thighs can be substituted for breasts; add the thighs about ten minutes later in the cooking process to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 332 | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 607mg | 25% |
| Potassium | 803mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5250IU | 105% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 150mg | 15% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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