Easy Chicken and Rice Soup
User Reviews
4.9
Easy Chicken and Rice Soup
Description
This soup starts by sautéing onion and celery in olive oil to build a mild aromatic foundation. Garlic is briefly cooked before adding chicken thighs, carrots, chicken broth, Italian seasoning, and long-grain rice. The all-in-one simmer softens the rice and vegetables while cooking the chicken through. Removing the chicken to shred or cut before returning it to the soup creates tender, bite-sized pieces, integrating protein throughout.
The finished soup balances the mild herb notes of Italian seasoning with the natural sweetness of carrots and aromatics. Adjustments of salt, pepper, and optional fresh parsley brighten the flavor at serving. The rice softens to a tender bite but can become mushy if simmered longer.
To maintain texture upon reheating, add extra broth since the rice absorbs liquid over time. Cooking your rice separately and adding it to servings can prevent over-softening. The recipe yields enough soup to provide multiple servings and adapts to either thighs or breasts, with timing adjusted accordingly.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped small
- 3 ticks celery chopped small
- 3 medium carrot peeled & sliced thin
- 3 cloves garlic minced
- 6 chicken thigh boneless, skinless, uncooked
- 8 cups chicken broth (two 32 oz. cartons)
- 1/2 teaspoon Italian seasoning
- 1 cup long grain white rice e.g. jasmine
- salt to taste
- black pepper to taste
- 1-2 tablespoons parsley chopped (optional, fresh
Instructions
- Prep your onion, celery, and carrots.
- Add the oil, onion, and celery to a soup pot over medium-high heat. Sauté for 5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice to the pot. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat so the soup's simmering. Give it a good stir to ensure the rice isn't sticking to the bottom.
- Continue simmering for 15-20 minutes or until the chicken is cooked through, the carrots have softened, and the rice has cooked. Keep in mind the longer you cook the soup, the mushier the rice will get.
- Take the chicken out of the pot and shred it or cut it up prior to serving. Add it back in and then season the soup with salt & pepper as needed and add in the parsley if using.
Notes
- Add extra chicken broth when reheating leftovers to compensate for rice absorption.
- Cook rice separately if you prefer firmer rice texture upon reheating.
- Use 1 to 2 pounds of chicken thighs or breasts; adjust cooking time to ensure thorough cooking.
- Dice celery and carrots small to ensure quick, even cooking in the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 999mg | 42% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5337IU | 107% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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