Description
This Chicken and Rice Soup is a cozy, heartwarming dish that’s perfect for a family meal. With tender chicken, wholesome rice, and a flavorful broth, it’s a comforting classic that’s easy to prepare and loved by everyone.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (or low-sodium broth)
- 1 bay leaf
- Salt and pepper, to taste
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tbsp olive oil (or butter)
- 1 cup frozen peas (optional)
- Fresh parsley for garnish (optional)
Instructions
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Cook the Chicken: In a large pot, heat the olive oil (or butter) over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden and cooked through. Remove the chicken from the pot, shred it, and set aside.
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Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
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Simmer the Soup: Pour in the chicken broth, bay leaf, thyme, and parsley. Bring the mixture to a boil, then reduce the heat to a simmer and add the rice. Let it cook for about 15-20 minutes, or until the rice is tender.
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Combine Chicken and Peas: Add the shredded chicken back into the pot and stir in the frozen peas (if using). Cook for another 5 minutes, or until the peas are heated through. Season with salt and pepper to taste.
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Serve: Remove the bay leaf before serving. Garnish with fresh parsley if desired. Serve hot!
Notes
- For a creamier version, you can add 1/2 cup of heavy cream or a splash of milk at the end.
- This soup can be stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months, just be sure to store it in an airtight container.
- If you want more vegetables, feel free to add in extra peas, corn, or spinach for added nutrition.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 50mg