Description
This comforting Chicken and Rice Soup is perfect for chilly days, combining tender shredded chicken, hearty vegetables, and flavorful broth with tender rice. It’s a wholesome, easy-to-make soup that warms you from the inside out.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
Main Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups cooked, shredded chicken
- Fresh parsley for garnish
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften and start to release their flavors.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, oregano, salt, and pepper. Continue cooking for an additional minute until the mixture becomes fragrant, helping to deepen the soup’s flavor profile.
- Cook the Rice: Pour in the chicken broth and bring it to a boil. Once boiling, add the uncooked rice, then reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes, or until the rice is tender and fully cooked.
- Incorporate Chicken: Stir in the shredded chicken and cook for another 3 to 5 minutes, allowing the chicken to heat through and meld with the soup.
- Season the Soup: Taste the soup and adjust the seasoning with additional salt and pepper as needed to suit your preference.
- Garnish and Serve: Ladle the soup into bowls and garnish each serving with fresh parsley for a pop of color and fresh flavor.
Notes
- Use low-sodium chicken broth to control the sodium content.
- You can substitute cooked rotisserie chicken to save time.
- For a gluten-free option, ensure your broth is gluten-free.
- Add a squeeze of lemon juice for brightness if desired.
- This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
