Description
This comforting Chicken and Rice Soup is perfect for chilly days, offering a warm embrace of tender chicken, wholesome vegetables, and hearty rice simmered in flavorful chicken broth. Easy to prepare and packed with nutrients, this soup makes a satisfying meal for the whole family.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Herbs and Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
Main Ingredients
- 8 cups chicken broth
- 1 cup uncooked long-grain white rice
- 2 cups cooked, shredded chicken
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened, creating a flavorful base for the soup.
- Add Aromatics and Seasonings: Stir in the minced garlic, dried thyme, oregano, salt, and pepper. Cook for an additional minute until the mixture becomes fragrant, enhancing the soup’s aroma and taste.
- Simmer the Rice: Pour in the chicken broth and bring it to a boil. Once boiling, add the uncooked long-grain white rice. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender but not mushy.
- Add Chicken: Stir in the cooked, shredded chicken and continue cooking for another 3 to 5 minutes, ensuring the chicken is heated through and flavors meld.
- Season to Taste: Taste the soup and adjust the seasoning with extra salt and pepper if needed to balance the flavors perfectly.
- Garnish and Serve: Ladle the soup into bowls and garnish each serving with fresh parsley for a pop of color and freshness. Serve warm and enjoy the comforting flavors.
Notes
- You can use leftover rotisserie chicken or freshly cooked chicken breasts for convenience.
- For a gluten-free option, ensure the chicken broth is gluten-free.
- Feel free to add other vegetables like peas or corn according to your preference.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it spicier, add a pinch of red pepper flakes with the herbs.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
