Description
A comforting and nourishing Chicken Rice Soup recipe that is easy to make and perfect for a cozy meal. This homemade soup is filled with tender chicken, hearty vegetables, and fragrant herbs in a flavorful broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 3/4 cup long-grain white rice, rinsed
- juice of 1/2 lemon
- chopped fresh parsley for garnish
Instructions
- Cook the Chicken: In a large pot, heat olive oil over medium heat. Add chicken and cook for 5–6 minutes per side until browned and cooked through. Remove from pot and shred or dice once slightly cooled.
- Sauté Vegetables: In the same pot, add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic, thyme, parsley, salt, and pepper, and cook for 1 minute.
- Add Broth and Rice: Pour in chicken broth and bring to a boil. Add rinsed rice and reduce heat to a simmer. Cook uncovered for 15–18 minutes, or until rice is tender.
- Finish Soup: Return shredded chicken to the pot and stir in lemon juice. Simmer for an additional 2–3 minutes to warm through. Taste and adjust seasoning as needed.
- Serve: Serve hot, garnished with fresh parsley.
Notes
- Use cooked rotisserie chicken to save time.
- For brown rice, increase simmering time by 15–20 minutes.
- Add a bay leaf during simmering for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
