Description
Chicken and Rice Soup is a comforting, nourishing dish that features tender chunks of chicken simmered in a flavorful broth with soft, cooked rice. The broth is typically made with chicken stock, onions, carrots, celery, and garlic, creating a savory foundation. The rice adds heartiness, while the chicken provides protein and richness. Seasoned with herbs like thyme or bay leaves, this soup is perfect for soothing colds or warming up on a chilly day. Some variations include adding vegetables or greens, while others keep it simple, allowing the flavors of the chicken and rice to shine.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil: Used for sautéing the vegetables and adding a rich flavor base.
- 1 medium onion, chopped: Adds depth and sweetness to the broth.
- 2 garlic cloves, minced: For a savory, aromatic base.
- 3 medium carrots, peeled and sliced: Adds sweetness and color to the soup.
- 2 celery stalks, chopped: Contributes a fresh, crisp texture and flavor.
- 6 cups low-sodium chicken broth: The base of the soup, providing a rich, savory flavor.
- 1 cup uncooked long-grain white rice: Adds heartiness and texture to the soup. Brown rice can also be used for added fiber.
- 2 cups cooked chicken, shredded or diced: You can use rotisserie chicken, leftover chicken, or cook fresh chicken for this soup.
- 1 bay leaf: Adds a subtle herbal flavor to the broth.
- 1 teaspoon dried thyme: A classic herb that pairs beautifully with chicken and rice.
- Salt and pepper, to taste: To season the soup.
- 1 tablespoon lemon juice (optional): Adds a hint of brightness and balances the flavors.
- Fresh parsley or cilantro (optional): For garnish, adding a burst of freshness and color.
Optional Add-ins:
- 1 cup frozen peas: For a pop of color and added nutrition.
- 1/2 teaspoon ground turmeric: Adds a golden hue and a subtle earthy flavor.
- 1/2 cup heavy cream: For a creamy version of the soup.
- 1/2 cup frozen corn: For added sweetness and texture.
- 1/4 cup Parmesan cheese: For extra flavor and richness (optional).
Instructions
Step 1: Sauté the Vegetables
- Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until softened and translucent.
- Add Garlic, Carrots, and Celery: Add the minced garlic, sliced carrots, and chopped celery to the pot. Continue to sauté for another 4-5 minutes, stirring occasionally. The vegetables should begin to soften and release their aromas.
Step 2: Add the Broth and Rice
- Add the Broth: Pour in the chicken broth, stirring to combine with the sautéed vegetables. Bring the mixture to a boil over medium-high heat.
- Add the Rice: Once the broth is boiling, add the uncooked rice to the pot. Stir well and reduce the heat to a simmer. Cover the pot and let the soup simmer for 15-20 minutes, or until the rice is tender and fully cooked.
Step 3: Add the Chicken and Seasonings
- Add the Chicken: Once the rice is cooked, stir in the shredded or diced cooked chicken. Let the soup simmer for an additional 5 minutes, allowing the chicken to heat through and absorb the flavors.
- Season the Soup: Add the bay leaf, dried thyme, and salt and pepper to taste. Stir well to combine, and adjust the seasonings as needed.
Step 4: Optional Add-ins
- Add Frozen Vegetables: If you’re using frozen peas or corn, stir them in at this stage and allow them to cook for a few minutes until they’re heated through.
- Make It Creamy (Optional): If you’d like a creamy version of the soup, stir in the heavy cream at this point. This will create a richer texture and flavor.
- Add Lemon Juice (Optional): A tablespoon of lemon juice adds a touch of brightness and balances the savory flavors of the soup. Stir it in just before serving.
Step 5: Garnish and Serve
- Remove the Bay Leaf: Be sure to remove the bay leaf before serving, as it’s not meant to be eaten.
- Garnish: If desired, garnish your Chicken and Rice Soup with freshly chopped parsley or cilantro for added color and flavor.
- Serve: Ladle the soup into bowls and serve hot. Enjoy with a slice of crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 300 kcal
- Fat: 8g
- Carbohydrates: 35g
- Protein: 28g