Description
This Chicken and Rice Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, wholesome vegetables, and perfectly cooked rice, it’s a one-pot meal that’s easy to prepare and full of flavor. Whether for a weeknight dinner or meal prep, this soup is a family favorite, and it’s even better as leftovers. Try it today and enjoy a nourishing bowl of goodness!
Ingredients
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
1 cup uncooked long-grain white rice
2 cups cooked, shredded chicken
Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in minced garlic, dried thyme, oregano, salt, and pepper, cooking for an additional minute until fragrant.
- Add chicken broth and bring to a boil. Once boiling, add the uncooked rice and reduce heat to low. Cover and simmer for 20 minutes or until rice is tender.
- Stir in shredded chicken and cook for another 3-5 minutes, until heated through.
- Taste and adjust seasoning with more salt and pepper if necessary.
- Garnish with fresh parsley before serving.
Notes
To add extra greens, consider stirring in spinach or kale toward the end of cooking.
Swap white rice for brown rice for a heartier texture. Brown rice will need a longer cooking time (about 40 minutes).
For a creamy soup, stir in a splash of heavy cream or dairy-free cream near the end of cooking.
Store leftovers in the fridge for 3-4 days, or freeze for up to 3 months.
Reheat with extra chicken broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Comfort Food, One-Pot Meals
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 220 kcal per serving
