4.9 from 78 votes
Mom's Chicken and Rice Soup
Mom's Chicken and Rice Soup blends seared chicken breasts with sautéed vegetables, ginger, garlic, and herbs in a seasoned chicken broth with long-grain white rice. The chicken cooks in the simmering broth and rice, creating a comforting, hearty soup with bright aromatics from lemon juice and herbs. Optional cream adds richness to the broth.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
servings
Calories:
536 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 536
% 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.