Description
Warm up with a comforting bowl of Chicken and Rice Soup. This homemade soup is easy to make and perfect for a weeknight dinner. With tender chicken, hearty vegetables, and fragrant herbs, it’s a delicious and satisfying meal.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts or thighs
- 1 cup long-grain white rice, uncooked
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- juice of 1/2 lemon
Instructions
- Heat the olive oil: In a large pot over medium heat.
- Add vegetables: Onion, carrots, and celery. Sauté until softened.
- Stir in garlic: Cook for 1 minute.
- Add broth and remaining ingredients: Chicken, rice, thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer.
- Cook: Until chicken is done and rice is tender.
- Shred chicken: Remove, shred, and return to soup.
- Season and serve: Stir in parsley, lemon juice, adjust seasoning, and serve warm.
Notes
- For extra creaminess, add 1/2 cup heavy cream or a splash of milk.
- Use leftover cooked chicken to save time.
- Brown rice can be substituted but will require longer cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
