Ahh, chicken and rice soup 🍲🍗—pure comfort in a bowl. Here’s a classic, cozy version that’s easy and reliable.
Chicken and Rice Soup
Ingredients
- 1 lb chicken breast or thighs
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- ¾ cup uncooked rice (white or jasmine)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme or parsley
- Optional: bay leaf, lemon juice, fresh herbs
Instructions
1️⃣ Sauté veggies
Heat oil/butter in a large pot.
Cook onion, carrots, and celery until soft (5 minutes).
Add garlic and cook 30 seconds.
2️⃣ Simmer chicken
Add chicken, broth, salt, pepper, thyme, and bay leaf if using.
Bring to a boil, then simmer 15–20 minutes until chicken is cooked.
3️⃣ Shred chicken
Remove chicken, shred with forks, return to pot.
4️⃣ Add rice
Stir in rice. Simmer 15 minutes until rice is tender.
5️⃣ Finish
Taste and adjust seasoning.
Optional: squeeze in lemon juice or add fresh herbs.
Tips
- Extra flavor: Use chicken thighs or add a parmesan rind
- Thicker soup: Add more rice or let it rest 10 minutes
- Meal prep: Rice absorbs broth—add extra when reheating
If you want, I can give you a creamy chicken & rice soup, a slow-cooker version, or a lemony Greek-style twist 😌🍋
