Description
This comforting Chicken and Rice Soup is perfect for chilly days, combining tender shredded chicken, hearty vegetables, and fluffy rice in a flavorful broth. It’s easy to prepare, nourishing, and serves as a warm embrace on cold evenings.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Herbs and Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper to taste
Base and Protein
- 8 cups chicken broth
- 1 cup uncooked long-grain white rice
- 2 cups cooked, shredded chicken
Garnish
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, dried oregano, salt, and pepper. Cook for an additional minute, allowing the garlic and herbs to release their flavors.
- Simmer Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the uncooked long-grain white rice, reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender and cooked through.
- Add Chicken: Stir in the shredded cooked chicken and cook for another 3 to 5 minutes until the chicken is heated through evenly.
- Season to Taste: Taste the soup and adjust the seasoning with additional salt and pepper as needed for balanced flavor.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley before serving for a bright and fresh finish.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- For a thicker soup, use slightly less broth or increase the rice slightly.
- To make it gluten-free, ensure the chicken broth is gluten-free certified.
- Fresh herbs can be used instead of dried if preferred; adjust quantities accordingly.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 1 month.
