Description
This comforting chicken and rice soup features tender pieces of chicken, fluffy rice, and a medley of sautéed vegetables simmered together in a flavorful chicken broth. Perfect as a cozy, hearty one-pot meal for chilly days or whenever you crave a classic homemade soup.
Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, diced
- Salt and black pepper, to taste
- 1 tsp dried thyme
- ½ tsp dried parsley
- 6 cups chicken broth
- ¾ cup uncooked white rice
- 1 bay leaf (optional)
Garnish
- Fresh parsley (optional)
Instructions
- Heat the fat: In a large pot over medium heat, warm the olive oil or butter until melted and shimmering.
- Sauté the vegetables: Add the diced onion, sliced carrots, and celery stalks to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Add garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook the chicken: Add the diced chicken pieces to the pot along with salt, black pepper, dried thyme, and dried parsley. Cook for 4–5 minutes, stirring, until the chicken turns white on the outside but is not fully cooked through.
- Add liquids and rice: Pour in the chicken broth, then add the uncooked white rice and bay leaf if using. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 20–25 minutes. Cook until the rice is tender and the chicken is fully cooked.
- Finish the soup: Remove the bay leaf from the pot. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley for a pop of color and fresh flavor. Serve warm.
Notes
- Long-grain white rice yields the best texture; brown rice will take longer to cook and require more broth.
- The soup thickens as it cools; add extra broth or water when reheating to reach desired consistency.
- This soup freezes well if you omit the rice before freezing, then add freshly cooked rice when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
