Description
A comforting and hearty Chicken and Rice Soup made with sautéed aromatics, tender shredded chicken, and flavorful broth simmered with rice for a satisfying meal. This easy-to-make soup is perfect for chilly days and provides a wholesome dish packed with warmth and nourishment.
Ingredients
Scale
Aromatics and Vegetables
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 3 medium Carrots, sliced
- 2 stalks Celery, diced
Herbs and Seasonings
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- Salt and pepper, to taste
- 1 tablespoon Lemon juice (optional)
Main Ingredients
- 6 cups Low-sodium chicken broth
- 2 cups Shredded cooked chicken
- 1 cup Long-grain white rice
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent, releasing sweetness and depth to the base.
- Add Vegetables: Add the minced garlic, sliced carrots, and diced celery to the pot. Stir well and cook for another 5 minutes to soften and blend the flavors.
- Incorporate Herbs: Sprinkle in the dried thyme and parsley, stirring to combine. Cook for an additional minute to release their aromas.
- Add Broth and Boil: Pour in the low-sodium chicken broth while scraping the bottom of the pot to lift any browned bits. Bring the mixture to a gentle boil.
- Add Chicken and Rice: Reduce heat to low, then add the shredded cooked chicken and long-grain white rice. Stir thoroughly to combine everything evenly.
- Simmer: Cover the pot and let the soup simmer gently for 20-25 minutes, or until the rice is tender and has absorbed flavor.
- Season and Flavor: Taste the soup and season with salt and pepper as desired. Stir in lemon juice if using, to add a bright touch of acidity.
- Rest: Remove the pot from heat and let the soup sit for a few minutes to allow flavors to meld and settle.
- Serve: Ladle the hot soup into bowls and serve immediately for a satisfying comforting meal.
Notes
- Using leftover rotisserie chicken speeds up preparation and adds rich flavor.
- Low-sodium broth allows control over the saltiness of the soup.
- Lemon juice is optional but enhances freshness and balances richness.
- For a thicker soup, reduce the broth by simmering uncovered for a few extra minutes before adding chicken and rice.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
