Chicken and Rice Soup
A comforting and nourishing chicken and rice soup that's perfect for busy weeknights or cozy gatherings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil Adds richness.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Main Components
- 1 pound cooked chicken, shredded Can use rotisserie chicken for convenience.
- 1 cup rice (white or brown) Substitute with brown rice for a healthier option.
- 6 cups chicken broth Forms the base of the soup.
Seasoning
- 1 teaspoon dried thyme
- to taste Salt and pepper Adjust according to preference.
For Garnish
- to taste Chopped parsley Add for color and flavor.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Stir in the shredded chicken and rice, ensuring they are well mixed with the sautéed veggies.
- Pour in the chicken broth and add the dried thyme. Season with salt and pepper to taste.
- Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer.
- Let the soup simmer for about 20-25 minutes, or until the rice is tender and fully cooked. Stir occasionally to prevent sticking.
- Taste the soup and adjust the seasoning if needed, adding more salt, pepper, or herbs as desired.
- Ladle the soup into bowls, garnishing each serving with freshly chopped parsley for a pop of color and flavor.
Notes
Prep veggies in advance to speed up cooking. For added depth, incorporate bay leaves while simmering and remove before serving.