Description
A warm and filling chicken and rice soup made with tender shredded chicken, soft rice, and fresh vegetables in a comforting homemade broth perfect for cozy meals.
Ingredients
Main Ingredients
- 1 tablespoon butter or olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup uncooked white rice
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the base: Heat butter or olive oil in a large pot over medium heat until melted and warm.
- Sauté vegetables: Add diced onion, carrots, and celery; cook while stirring occasionally until the vegetables are softened and aromatic, about 5–7 minutes.
- Add garlic: Stir in minced garlic and continue to cook for 1 minute to release its fragrance without burning.
- Add broth and boil: Pour in the chicken broth and bring the mixture to a rolling boil over medium-high heat.
- Add rice and simmer: Stir in uncooked white rice, then reduce heat to low to maintain a gentle simmer, and cover the pot.
- Cook rice: Allow the soup to cook for 15–18 minutes until the rice is tender but not mushy, stirring occasionally to prevent sticking.
- Add chicken and thyme: Stir in the cooked shredded chicken and dried thyme; simmer the soup for an additional 5 minutes to heat through and infuse flavors.
- Season and garnish: Taste the soup and season with salt and freshly ground black pepper as desired. Garnish with fresh parsley before serving warm for a comforting meal.
Notes
- You can use brown rice instead of white rice; increase the cooking time accordingly as brown rice takes longer to cook.
- For added brightness and a citrusy touch, add a squeeze of fresh lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
