Chicken and Rice Soup
Chicken and Rice Soup is a comforting dish that warms the soul and satisfies the palate. Perfect for chilly evenings or when you’re feeling under the weather, this hearty soup combines tender chicken, wholesome rice, and a medley of vegetables in a rich, flavorful broth.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 1 tablespoon Olive oil For sautéing the aromatics.
- 1 medium Onion, diced Provides sweetness and depth.
- 2 cloves Garlic, minced Adds robust aroma and flavor.
- 3 medium Carrots, sliced Lends subtle sweetness and color.
- 2 stalks Celery, diced Adds crunch and fresh taste.
- 1 teaspoon Dried thyme Offers earthy flavor.
- 1 teaspoon Dried parsley Brings freshness.
- 6 cups Low-sodium chicken broth Crucial for a flavorful soup base.
- 2 cups Shredded cooked chicken Use rotisserie or leftover chicken.
- 1 cup Long-grain white rice Absorbs broth and flavors.
- to taste Salt and pepper Essential for seasoning.
- 1 tablespoon Lemon juice (optional) Adds a touch of acidity.
Instructions
- 1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- 2. Add the minced garlic, sliced carrots, and diced celery. Stir well and cook for another 5 minutes.
- 3. Sprinkle in the dried thyme and parsley, stirring to combine, and cook for an additional minute.
- 4. Pour in the chicken broth, scraping the bottom of the pot. Bring to a gentle boil.
- 5. Reduce heat to low and add the shredded chicken and rice. Stir well.
- 6. Cover and let simmer for about 20-25 minutes, or until the rice is tender.
- 7. Taste and season with salt and pepper. Stir in lemon juice if using.
- 8. Remove from heat and let sit for a few minutes before serving.
- 9. Ladle into bowls and serve hot.
Notes
Feel free to add other vegetables or herbs to customize the soup to your taste.