Chicken and Rice Soup is a comforting, nourishing dish made with tender shredded chicken, soft rice, and a flavorful broth infused with aromatic herbs and vegetables. Perfect for chilly days or when you need a cozy, healing meal, this soup is both filling and light.
For the Soup
2 tbsp olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme (or 2 teaspoons fresh thyme)
1 tsp dried oregano
1 bay leaf
6 cups chicken broth (low sodium preferred)
1 cup cooked or uncooked white or brown rice
2 cups shredded cooked chicken (rotisserie or boiled)
1 tbsp lemon juice (optional, for brightness)
2 tbsp fresh parsley (chopped, for garnish)
For Serving
Fresh parsley
Lemon wedges
Crusty bread or crackers
Sauté the Vegetables
1
- Heat Oil:
- In a large pot over medium heat, warm 2 tablespoons of olive oil.
- Cook the Aromatics:
- Add the diced onion, garlic, carrots, and celery.
- Sauté for 5 minutes until softened.
Add Broth and Herbs
2
- Pour in the Broth:
- Add chicken broth to the pot.
- Season the Soup:
- Stir in salt, black pepper, thyme, oregano, and bay leaf.
- Simmer the Soup:
- Bring to a boil, then reduce heat to a simmer.
- Let cook for 15 minutes to develop flavors.
Add Rice and Chicken
3
- If Using Uncooked Rice:
- Stir in uncooked rice and let simmer for 15-20 minutes until tender.
- If Using Cooked Rice:
- Stir in cooked rice and let warm through for 5 minutes.
- Add the Chicken:
- Stir in shredded cooked chicken and let heat for 5 minutes.
Final Touches
4
- Taste and Adjust:
- Add more salt or black pepper if needed.
- Add Lemon Juice (Optional):
- Stir in fresh lemon juice for a hint of brightness.
- Remove Bay Leaf:
- Discard the bay leaf before serving.
Serving Suggestions
5
- Ladle into Bowls:
- Serve hot in bowls.
- Garnish:
- Sprinkle with fresh parsley and add a lemon wedge.
- Pair With:
- Serve with crusty bread, crackers, or a light salad.
Pro Tips
6
- For Extra Creaminess: Stir in 1/2 cup heavy cream or a spoonful of Greek yogurt.
- Make It Heartier: Add diced potatoes or extra vegetables.
- For Meal Prep: Store leftovers in an airtight container in the fridge for 3 days or freeze for up to 2 months.
Ingredients
For the Soup
2 tbsp olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried thyme (or 2 teaspoons fresh thyme)
1 tsp dried oregano
1 bay leaf
6 cups chicken broth (low sodium preferred)
1 cup cooked or uncooked white or brown rice
2 cups shredded cooked chicken (rotisserie or boiled)
1 tbsp lemon juice (optional, for brightness)
2 tbsp fresh parsley (chopped, for garnish)
For Serving
Fresh parsley
Lemon wedges
Crusty bread or crackers
Directions
Sauté the Vegetables
1
- Heat Oil:
- In a large pot over medium heat, warm 2 tablespoons of olive oil.
- Cook the Aromatics:
- Add the diced onion, garlic, carrots, and celery.
- Sauté for 5 minutes until softened.
Add Broth and Herbs
2
- Pour in the Broth:
- Add chicken broth to the pot.
- Season the Soup:
- Stir in salt, black pepper, thyme, oregano, and bay leaf.
- Simmer the Soup:
- Bring to a boil, then reduce heat to a simmer.
- Let cook for 15 minutes to develop flavors.
Add Rice and Chicken
3
- If Using Uncooked Rice:
- Stir in uncooked rice and let simmer for 15-20 minutes until tender.
- If Using Cooked Rice:
- Stir in cooked rice and let warm through for 5 minutes.
- Add the Chicken:
- Stir in shredded cooked chicken and let heat for 5 minutes.
Final Touches
4
- Taste and Adjust:
- Add more salt or black pepper if needed.
- Add Lemon Juice (Optional):
- Stir in fresh lemon juice for a hint of brightness.
- Remove Bay Leaf:
- Discard the bay leaf before serving.
Serving Suggestions
5
- Ladle into Bowls:
- Serve hot in bowls.
- Garnish:
- Sprinkle with fresh parsley and add a lemon wedge.
- Pair With:
- Serve with crusty bread, crackers, or a light salad.
Pro Tips
6
- For Extra Creaminess: Stir in 1/2 cup heavy cream or a spoonful of Greek yogurt.
- Make It Heartier: Add diced potatoes or extra vegetables.
- For Meal Prep: Store leftovers in an airtight container in the fridge for 3 days or freeze for up to 2 months.
Notes
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