Description
A warm and comforting chicken and rice soup featuring tender chicken, aromatic vegetables, and nourishing broth. Perfect for chilly evenings and easily adaptable with herbs or veggies.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups (about 1.4 L) chicken broth (low sodium, if possible)
- 1 pound (≈ 450 g) boneless, skinless chicken breasts or thighs
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup long‑grain white rice, rinsed
- 2 tablespoons fresh parsley, chopped
- Optional: 1 bay leaf
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until they begin to soften, about 5 minutes.
- Stir in the garlic and cook for another 30 seconds, just until fragrant.
- Pour in the chicken broth. Add the chicken pieces, thyme, oregano, bay leaf (if using), and a pinch of salt and pepper.
- Bring the mixture up to a gentle boil, then reduce heat to a simmer. Cover and cook for about 10 minutes.
- Stir in the rinsed rice. Cover again and simmer for 15 to 20 more minutes, until rice is tender and the chicken is cooked through (internal temperature 165 °F / 74 °C).
- Remove the chicken to a cutting board and shred or dice it. Discard the bay leaf.
- Return the chicken to the pot. Taste and adjust seasoning with salt and pepper.
- Stir in the chopped parsley just before serving.
Notes
- Use cooked rice to prevent mushiness when reheating or freezing.
- Customize with other vegetables like peas, corn, or zucchini.
- To make creamy, stir in ½ cup of light cream or evaporated milk before serving.
- Swap herbs based on preference—tarragon, basil, or rosemary are great options.
- For freezer storage, separate the rice from the broth for best texture.
