Hearty Chicken and Rice Soup
A comforting and nourishing chicken and rice soup, perfect for chilly evenings, filled with tender chicken, vibrant vegetables, and fluffy rice.
Ingredients
Vegetable Base
- 2 tablespoons olive oil For sautéing
- 1 small onion, diced Adds aroma and flavor
- 2 pieces carrots, sliced For sweetness and color
- 2 stalks celery, sliced For crunch and flavor
- 2 cloves garlic, minced For additional flavor
Soup Ingredients
- 8 cups low-sodium chicken broth Base of the soup
- 2 pieces boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Protein source
- 1 cup long-grain white rice or brown rice Hearty base for the soup
- 1 teaspoon dried thyme For flavor
- 1 leaf bay leaf For aromatic flavor
- to taste salt and black pepper Seasoning
- to taste fresh parsley, chopped For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and let it cook for another minute.
Cooking
- Pour in the chicken broth, then add the chicken pieces, thyme, and bay leaf.
- Bring to a boil before reducing the heat and simmering for 10-15 minutes until the chicken is cooked through and tender.
- Remove the bay leaf, then stir in the rice and allow to simmer until it becomes tender—about 15 minutes for white rice.
- If using brown rice, adjust the liquid as needed.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For an extra layer of flavor, consider browning the chicken pieces in the olive oil before adding the vegetables. Customize the vegetables based on preference. Best served with bread rolls or salad.