Description
This chicken and rice soup is the perfect blend of tender chicken, fluffy rice, and aromatic vegetables. It’s simple, wholesome, and packed with flavor that warms you from the inside out. Perfect for weeknight dinners, cozy lunches, or anytime you need a hug in a bowl, this recipe is versatile and easy to make, yet it tastes like it’s been simmering all day.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs for richer flavor)
- 1 cup long-grain white rice
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened, about 5-7 minutes.
- Add garlic and cook for 1 more minute.
- Add chicken, broth, bay leaf, and thyme. Bring to a boil, then reduce to simmer.
- Stir in rice and simmer until rice is tender and chicken is fully cooked, 15-20 minutes.
- Remove bay leaf and thyme stems. Stir in fresh parsley and adjust seasoning.
- Serve hot with optional bread or salad.
Notes
- For creamier soup, add a splash of cream or coconut milk before serving.
- Rice can be cooked separately if making ahead to prevent mushiness.
- Substitute chicken with turkey or use vegetable broth for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-6
- Calories: 220
- Sugar: 3g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg