Description
Warm up with a comforting bowl of Chicken and Rice Soup, a nourishing and satisfying dish perfect for chilly days. This easy recipe combines tender shredded chicken, aromatic vegetables, fluffy rice, and fragrant herbs in a flavorful broth that will warm you from the inside out.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 8 cups low-sodium chicken broth
- 1 cup long grain white rice, uncooked
- 2 cups cooked shredded chicken (preferably rotisserie)
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add Aromatics: Stir in garlic and thyme. Cook for another minute.
- Cook Soup: Pour in chicken broth, bring to a boil. Add rice and bay leaf. Simmer uncovered for 15–20 minutes until rice is tender.
- Finish Soup: Stir in shredded chicken, simmer for 5 more minutes. Season with salt and pepper. Remove bay leaf, sprinkle with parsley, and serve hot.
Notes
- For a creamier texture, stir in a splash of cream or milk at the end.
- You can use brown rice, but adjust cooking time accordingly.
- Leftovers thicken in the fridge—add a splash of broth when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
