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Chicken and Rice Soup Recipe

American · Soup · 60 min total

A comforting and hearty soup made with tender chicken, fluffy rice, and aromatic vegetables in a savory broth. Perfect for a cozy meal.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 6 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts (about 2 breasts)
• 3/4 cup long-grain white rice
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
2. Pour in chicken broth and bring to a boil. Add chicken breasts; reduce heat to low, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate and let cool slightly.
3. Meanwhile, stir rice into the soup; bring back to a boil, then reduce heat to low, cover, and simmer until rice is tender, about 15-18 minutes.
4. Shred the chicken into bite-sized pieces using two forks. Return shredded chicken to the pot. Season with salt and pepper to taste. Stir in parsley if using. Serve hot.

Tips

• For a creamier soup, stir in 1/4 cup heavy cream or half-and-half at the end.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb liquid; thin with broth when reheating.
• To make it gluten-free, ensure the broth is gluten-free.

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