Description
This Chicken & Rice Soup is a comforting, one-pot meal made with tender chicken, vegetables, long-grain rice, and aromatic herbs — the perfect cozy dish for any day of the week.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 cup long-grain white rice
- 8 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until vegetables are softened.
3. Place chicken breasts or thighs into the pot.
4. Pour in chicken broth and add bay leaf, dried thyme, dried parsley, salt, and black pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
6. Remove chicken from the pot, shred it with two forks, and return it to the soup.
7. Stir in the uncooked rice and simmer for another 15 minutes or until the rice is tender.
8. Stir in lemon juice, if using, for added brightness.
9. Taste and adjust seasoning with more salt and pepper as needed.
10. Ladle soup into bowls and garnish with freshly chopped parsley.
11. Serve hot and enjoy!
Notes
This soup is great for meal prep — it stores well in the fridge for up to 4 days.
For a richer flavor, use a mix of chicken breasts and thighs.
Add more broth when reheating if the rice has absorbed too much liquid.
Make it your own by adding a handful of spinach or kale near the end of cooking.