Description
This comforting Chicken and Rice Soup is a perfect warm embrace for chilly days. With a flavorful broth, tender chicken, and hearty vegetables, it’s a satisfying meal in a bowl.
Ingredients
Scale
For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 8 cups chicken broth
- 1 cup long-grain white rice
- 2 cups cooked, shredded chicken (rotisserie or leftover)
- salt and pepper to taste
Optional:
- 2 tbsp chopped fresh parsley
- juice of 1/2 lemon
Instructions
- Heat the olive oil: In a large pot over medium heat, add the diced onion and cook until translucent.
- Cook the vegetables: Stir in the garlic, carrots, and celery. Cook until the vegetables begin to soften.
- Add seasonings and broth: Sprinkle in thyme and oregano, then pour in the chicken broth. Bring to a boil.
- Cook the rice: Stir in the rice, reduce heat, and simmer uncovered until tender.
- Finish the soup: Add the shredded chicken, season with salt and pepper. Stir in parsley and lemon juice before serving if desired. Serve hot.
Notes
- For a richer flavor, use homemade broth or bone-in chicken.
- Brown rice can be used but will require a longer cook time.
- Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
