Description
A comforting and hearty chicken and rice soup loaded with tender chicken, vegetables, and perfectly cooked rice simmered in a flavorful broth. Ideal for chilly days or when you need a nourishing, wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 8 cups chicken broth
- 2 cups cooked shredded chicken (preferably rotisserie)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until vegetables are softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chicken broth, thyme, parsley, bay leaf, salt, and pepper; bring to a boil.
- Stir in the rice, reduce heat to low, and simmer for 15–20 minutes until rice is tender.
- Add the shredded chicken and simmer for another 5–10 minutes until heated through.
- Remove the bay leaf and adjust seasoning as needed.
- Stir in lemon juice just before serving for extra flavor.
Notes
- Use brown rice or wild rice for extra fiber and a nutty flavor.
- To make it creamier, stir in a splash of cream or coconut milk at the end.
- Store leftovers in the fridge for up to 3 days; the rice may absorb broth, so add a bit more when reheating.
- Great for freezing before adding rice to prevent it from becoming mushy.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American