Here’s a warm, comforting Chicken and Rice Soup recipe 🍲—perfect for cozy days or when you want something nourishing.
Chicken and Rice Soup
Ingredients (Serves 4–6)
- 1–2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2–3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup uncooked rice (white, brown, or jasmine)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & pepper, to taste
- Optional: lemon juice for brightness
Instructions
1. Sauté vegetables
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic and cook 1 minute more.
2. Add broth and seasonings
- Pour in chicken broth, thyme, parsley, salt, and pepper. Bring to a boil.
3. Cook rice
- Add uncooked rice to the boiling broth.
- Reduce heat to simmer and cook 15–20 minutes (adjust for type of rice) until tender.
4. Add chicken
- Stir in cooked chicken and simmer 5 more minutes until heated through.
5. Serve
- Taste and adjust seasoning.
- Optional: add a squeeze of lemon juice for a fresh, bright flavor.
Tips
- Use leftover roasted chicken to save time.
- For extra creaminess, stir in ½ cup milk or cream just before serving.
- Freeze leftovers in portions for quick meals later.
If you want, I can also give a one-pot version with brown rice and veggies that cooks faster and is extra hearty.
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