Description
This comforting Chicken and Rice Soup is a hearty and wholesome meal perfect for any day. Made with tender chicken, aromatic vegetables, and flavorful herbs simmered in low-sodium chicken broth, this soup is both nourishing and satisfying. It’s easy to prepare on the stovetop and can be customized with ingredients like rotisserie chicken or creamy additions for extra richness.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, 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
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and cook for 5 to 6 minutes until the vegetables soften and the onions become translucent.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds to release its fragrance without burning.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the boneless skinless chicken breasts or thighs to the pot.
- Add Rice and Seasonings: Stir in the uncooked long-grain white rice, dried thyme, bay leaf, and season with salt and pepper to taste.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 25 to 30 minutes, until the chicken is fully cooked and the rice is tender.
- Shred the Chicken: Carefully remove the chicken pieces from the pot. Use two forks to shred the meat into bite-sized pieces.
- Combine and Finish: Return the shredded chicken to the soup and stir in chopped fresh parsley if desired. Taste and adjust seasoning as needed before serving.
Notes
- You can use rotisserie chicken to reduce the cooking time by approximately 10 minutes.
- Substitute brown or wild rice for white rice, but expect a longer cooking time to fully cook the rice.
- For a creamy version of the soup, stir in 1/2 cup of heavy cream or coconut milk at the end of cooking.
