Description

This comforting and flavorful Chicken and Rice Soup is a hearty homemade meal perfect for any day of the week. Made with tender chicken, long-grain rice, fresh vegetables, and aromatic herbs simmered in a savory chicken broth, this soup is both nourishing and easy to prepare. Ideal for a cozy weeknight dinner, it delivers a balanced blend of protein, carbs, and vegetables to satisfy your hunger and warm you up.

Ingredients

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Main Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs
1 cup long-grain white rice, uncooked
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Juice of 1/2 lemon

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Instructions

Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic does not burn but releases its aroma.
Add Broth and Seasonings: Pour in the 8 cups of low-sodium chicken broth. Add the whole chicken breasts or thighs, uncooked rice, dried thyme, bay leaf, salt, and black pepper to the pot.
Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 25 to 30 minutes, or until the chicken is cooked through and the rice is tender.
Shred Chicken: Carefully remove the chicken pieces from the soup. Using two forks, shred the meat into bite-sized pieces.
Combine and Season: Return the shredded chicken to the soup. Stir in the chopped fresh parsley and the juice of half a lemon. Taste and adjust seasoning with additional salt or pepper if needed.
Serve Warm: Ladle the soup into bowls and serve warm, optionally adding a splash of cream or milk for extra creaminess.

Notes

For extra creaminess, stir in 1/2 cup heavy cream or a splash of milk just before serving.
Use leftover cooked chicken to save time by adding it in after the rice has cooked.
Brown rice can be substituted but will require a longer cooking time, approximately 45-50 minutes, so adjust accordingly.