Description
This comforting Chicken and Rice Soup recipe is perfect for chilly days, offering a warm and nourishing bowl filled with tender chicken, hearty rice, and flavorful vegetables simmered in a savory broth. Its simple ingredients come together quickly in one pot, making it an easy and satisfying meal for the whole family.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
Main Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups cooked, shredded chicken
Garnish
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until softened and fragrant, stirring occasionally to prevent sticking.
- Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, dried oregano, salt, and pepper. Cook for an additional minute until the garlic is fragrant, ensuring the spices are well combined.
- Simmer Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the uncooked rice, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes or until the rice is tender and fully cooked.
- Incorporate Chicken: Stir in the shredded cooked chicken and continue to cook the soup for another 3–5 minutes, allowing the chicken to heat through and flavors to meld.
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed to balance the flavors perfectly.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley for a bright, fresh finish. Serve warm and enjoy the comforting flavors.
Notes
- Use pre-cooked rotisserie chicken or leftover chicken to save time.
- For a thicker soup, use less broth or increase the rice quantity slightly.
- Fresh herbs like thyme and oregano can be substituted for dried, using about three times the amount.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to add other vegetables like peas or corn for extra flavor and texture.
