Description
This comforting Chicken and Rice Soup is a wholesome, easy-to-make one-pot meal perfect for any day. It features tender chicken, fresh vegetables, and hearty rice simmered in a flavorful broth, making it a nourishing and satisfying dish for the whole family.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
Protein
- 1 lb boneless, skinless chicken breasts or thighs
Liquids and Broth
- 6 cups low-sodium chicken broth
- Juice of ½ lemon (optional)
Herbs and Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Grains
- ¾ cup long-grain white rice
Garnish
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 4–5 minutes until the vegetables are slightly softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add Chicken and Broth: Add the whole chicken breasts or thighs to the pot along with the low-sodium chicken broth. Season with dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, allowing the chicken to cook through and the flavors to meld.
- Cook the Rice: Stir in the long-grain white rice, cover the pot, and continue simmering for another 15–20 minutes until the rice is tender and fully cooked.
- Shred Chicken and Finish: Remove the chicken pieces from the pot and shred them with two forks. Return the shredded chicken to the soup. Stir in the lemon juice if using, and taste to adjust seasonings as needed.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley before serving.
Notes
- To save time, use pre-cooked or rotisserie chicken; reduce the initial simmering time accordingly.
- Substitute brown rice or wild rice if desired, but increase the cooking time and broth amount to accommodate the longer cooking times.
- This soup freezes well—store in airtight containers for up to 3 months.
- For extra creaminess, stir in a splash of coconut milk or cream before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
