Description
A comforting chicken and rice soup, perfect for any day of the week.
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
- This soup is great for using leftover chicken or rotisserie chicken.
- Adjust the vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg