Description
Comfort meets classic with this hearty chicken and rice soup, a soulful blend of tender chicken, fluffy rice, and aromatic herbs. Home kitchens come alive with warmth, promising nourishment and pure satisfaction in each comforting spoonful you’ll savor.
Ingredients
Scale
Protein:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
Base and Seasonings:
- 8 cups (2 liters) chicken broth
- 1 cup uncooked white or brown rice
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- 1 bay leaf
- Salt and pepper, to taste
- 0.5 lemon, juiced (optional)
Garnish:
- Fresh parsley, chopped
- Crusty bread for serving
Instructions
- Warm olive oil or butter in a spacious pot over medium-high temperature, then gently sauté diced onions, sliced carrots, and chopped celery until they become soft and translucent, approximately 5-6 minutes.
- Introduce minced garlic, fragrant thyme, and chopped parsley to the vegetable mixture, stirring continuously for an additional minute to release their aromatic essence.
- Pour chicken broth into the pot, allowing the liquid to reach a rolling boil, then carefully incorporate uncooked rice and a single bay leaf, reducing heat to a gentle simmer.
- Allow rice to cook slowly, absorbing the flavorful broth, which takes roughly 15-25 minutes depending on rice variety, ensuring grains become tender and plump.
- Fold tender shredded chicken into the simmering soup, letting the meat warm through and meld with the surrounding flavors for approximately 4-5 minutes.
- Extract and discard the bay leaf, then season the soup with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Optional: Enhance the soup’s brightness by stirring in a splash of fresh lemon juice, which will provide a subtle, zesty undertone.
- Ladle the steaming soup into serving bowls, garnishing with delicate fresh parsley sprigs and accompanying with a rustic slice of crusty bread for a comforting meal.
Notes
- Choose low-sodium chicken broth to control salt content and create a healthier version of the soup.
- Customize the soup by using rotisserie chicken for a quicker preparation or leftover roasted chicken for added depth of flavor.
- Make the recipe gluten-free by using cauliflower rice instead of traditional rice, ensuring those with dietary restrictions can enjoy the meal.
- Enhance meal prep by cooking extra rice and chicken ahead of time, reducing overall cooking time and making the soup a convenient weeknight dinner option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg