Description
This hearty Chicken and Rice Soup is a comforting and nourishing one-pot meal, perfect for chilly days or when you need a wholesome, satisfying dish. Tender shredded chicken, wholesome vegetables, and fluffy rice meld together in a flavorful chicken broth seasoned with herbs, creating a classic homemade soup that’s easy to prepare and full of cozy flavors.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Main Ingredients
- 6 cups chicken broth
- 1 cup long-grain white rice
- 2 cups cooked chicken, shredded
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onions: Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent, bringing out its sweetness.
- Add garlic and vegetables: Stir in the minced garlic, sliced carrots, and celery, cooking for an additional 5 minutes until tender and fragrant.
- Season with herbs: Sprinkle in the dried thyme and oregano, stirring to evenly combine the herbs with the vegetables for a robust flavor base.
- Add broth and bring to boil: Pour in the chicken broth and increase heat to bring the soup mixture to a rolling boil.
- Cook rice: Stir in the long-grain white rice, reduce heat to a simmer, and cook for about 15-20 minutes until the rice is tender and fully cooked.
- Add chicken: Incorporate the shredded cooked chicken into the pot and stir well to combine with the rice and broth.
- Season to taste: Add salt and black pepper, adjusting seasoning according to your preference.
- Simmer to heat through: Let the soup simmer for an additional 5 minutes to ensure the chicken is heated thoroughly and flavors meld.
- Finish with parsley: Stir in fresh chopped parsley just before serving to add a fresh, vibrant flavor and appealing color.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- For a gluten-free version, ensure chicken broth is gluten-free.
- Long-grain white rice works best, but you may substitute with brown rice, adjusting cook time accordingly.
- Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for longer storage.
- Adjust thickness by adding more broth if desired.
