Description
This comforting Chicken and Rice Soup recipe is a hearty and nourishing dish perfect for chilly days. Made with tender shredded chicken, aromatic vegetables, and fluffy rice simmered in a flavorful chicken broth, it’s an easy-to-make soup that warms both body and soul. Enhanced with fresh herbs and a touch of lemon juice, this homemade soup is delicious, gluten-free, and ideal for a wholesome meal.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional)
- Fresh parsley for garnish
Liquids & Staples
- 1 tablespoon olive oil
- 8 cups chicken broth
Main Ingredients
- 1 cup long-grain white rice (uncooked)
- 2 cups cooked shredded chicken
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried parsley. Cook for an additional 1 minute to release their aromas without burning the garlic.
- Simmer Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the uncooked rice, reduce the heat to a simmer, and cook uncovered for 15–18 minutes or until the rice is tender but not mushy.
- Add Chicken and Season: Stir in the shredded cooked chicken. Season the soup with salt and black pepper according to your taste. Let the soup simmer gently for another 5 minutes to heat the chicken through and blend flavors.
- Finish and Serve: If desired, stir in the juice of half a lemon to add brightness to the soup. Ladle the soup into bowls, garnish with fresh parsley, and serve warm for a cozy meal.
Notes
- For a thicker consistency, reduce the chicken broth by 1–2 cups or allow the soup to simmer longer uncovered to let it reduce.
- Using rotisserie chicken or leftover roasted chicken can save preparation time.
- If you prefer brown rice, substitute it for white rice but be aware it will need a longer cooking time — approximately 40-45 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
