Mom's Chicken and Rice Soup
User Reviews
4.9
Mom's Chicken and Rice Soup
Description
This classic chicken and rice soup begins by seasoning and searing boneless, skinless chicken breasts to brown the outside while leaving them partially cooked. Aromatic vegetables including onion, carrot, and celery are then softened in the same pot to build a savory base. Grated ginger and minced garlic provide a mild warmth and depth when toasted briefly with the rice.
Chicken broth, dried thyme, and oregano are added, and the partially cooked chicken pieces return to the pot to finish cooking in the simmering broth with rice. This method merges flavors and yields tender chicken and rice within a richly flavored soup. The optional addition of heavy cream creates a smoother, richer broth, balanced by a squeeze of fresh lemon juice to add brightness.
This soup suits a wholesome meal, pairing well with crusty bread and serving as satisfying comfort food. The combination of herbs and citrus aromatics gives the soup complexity beyond a basic chicken soup.
If substituting chicken thighs, increase the simmering time due to their longer cooking requirements. For brown or wild rice varieties, cooking times vary and should be adjusted accordingly. Additional broth can be added if the rice absorbs too much liquid during simmering.
Ingredients
- 2 pounds chicken breast boneless skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 medium white onion diced
- 1 cup carrot sliced
- 1/2 cup celery sliced
- 1 cup long grain white rice
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 8 cups chicken broth
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 cup heavy cream optional
- 1/4 cup lemon juice
Instructions
- Season 2 pounds boneless skinless chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large soup pot over medium-high heat and add 1 tablespoon olive oil. Sear the chicken breasts for 2 minutes per side, until golden brown but not fully cooked. Remove from the pot and set aside.
- In the same pot, add the remaining 1 tablespoon olive oil. Add the diced onion, 1 cup sliced carrot, and 1/2 cup sliced celery. Cook 4-5 minutes, stirring frequently, until the vegetables begin to soften.
- Stir in 1 cup long grain white rice, 1 tablespoon grated ginger, and 1 tablespoon minced garlic. Toast for 2-3 minutes, stirring constantly, until fragrant.
- Return chicken to pot. Pour in 8 cups chicken broth and season with 1 teaspoon dried thyme and 1 teaspoon dried oregano. Bring the soup to a simmer, then reduce the heat to medium-low. Simmer for about 15 minutes, or until the chicken is cooked through.
- Use tongs to remove the chicken from the pot and transfer it to a cutting board. Shred the chicken using two forks, then return it to the pot.
- If using, stir in 1 cup heavy cream. Cook for an additional 5 minutes, until the rice and vegetables are tender.
- Remove from heat and stir in 1/4 cup lemon juice. Season with additional salt and pepper to taste.
Notes
- If using chicken thighs, increase simmering time to 30-40 minutes for thorough cooking.
- Brown rice requires 50-60 minutes cooking; wild rice needs 40-45 minutes, adjust accordingly.
- Add more chicken broth during cooking if rice absorbs too much liquid to maintain desired soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 536kcal | 27% |
| Carbohydrates | 35g | 12% |
| Protein | 42g | 84% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 142mg | 47% |
| Sodium | 693mg | 29% |
| Potassium | 1049mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4244IU | 85% |
| Vitamin C | 9mg | 10% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
