Easy Chicken and Rice Soup
User Reviews
4.6
Easy Chicken and Rice Soup
Description
Easy Chicken and Rice Soup starts by gently cooking onions, carrots, and celery in olive oil until softened, releasing their natural sweetness. Minced garlic, thyme, and bay leaf are added for herbaceous background flavors. The mixture is then combined with chicken broth and brought to a boil before adding uncooked long grain white rice and shredded chicken. Salt and pepper season the soup.
Simmering the soup on medium-low heat allows the rice to cook fully and absorb flavors, producing a slightly thickened broth with tender rice grains and pieces of chicken. The fresh lemon juice added before serving contributes a subtle acidity that brightens the hearty soup. Fresh parsley garnish provides a touch of color and herbal freshness.
This soup is a straightforward, nourishing dish suitable for mild cold days or whenever a simple, warming meal is desired. Leftover or rotisserie chicken can be used to save time. Additional broth can be added if the soup thickens too much, and wild or brown rice can be substituted with longer cooking times.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion chopped, medium
- 2 carrot chopped, medium
- 2 celery cut into 1/2-inch-thick slices, ribs
- 2 garlic minced, cloves
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 cups chicken stock or more as needed, or broth
- 1 cup long grain white rice uncooked
- 2 cups chicken we use rotisserie chicken, shredded, cooked
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
- lemon juice for serving, fresh and chopped
- parsley for serving, fresh and chopped
Instructions
- Place a large pot over medium heat and add the olive oil. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the garlic, thyme, and bay leaf and cook for 1 more minute.
- Pour in the chicken broth and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper, to taste.
- Cook on medium-low until the rice is tender, about 25 to 30 minutes. If the rice soaks up too much of the broth, you can add 1 to 2 more cups.
- Ladle the soup into bowls and add a squeeze of fresh lemon juice and garnish with fresh parsley, if desired. Serve warm.
Notes
- Use rotisserie or leftover shredded chicken for convenience.
- To cook chicken for the soup, boil chicken breast pieces until no pink remains, about 7 minutes, then shred.
- Add additional chicken broth if soup becomes too thick during cooking.
- You can substitute wild or brown rice, noting longer cooking times are needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 1022mg | 43% |
| Potassium | 729mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5125IU | 103% |
| Vitamin C | 37.5mg | 42% |
| Calcium | 69mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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