Description

A hearty and comforting Chicken Rice Soup made with tender shredded chicken, aromatic vegetables, and fluffy rice simmered in a savory broth. Perfect for chilly days or a quick, nourishing meal anytime.

Ingredients

1 lb chicken breast (or thighs)

1 cup long-grain white rice (or wild rice)

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

3 carrots, diced

3 celery stalks, diced

8 cups chicken broth

1 tsp dried thyme

1 tsp dried parsley

1 bay leaf

Salt and pepper, to taste

Fresh parsley, for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add chicken, season with salt and pepper, and cook until lightly browned. Remove and shred.
In the same pot, add onion, garlic, carrots, and celery. Cook for about 5 minutes until vegetables soften.
Add chicken broth, thyme, parsley, and bay leaf. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.
Stir in rice and shredded chicken. Continue simmering for another 15–20 minutes until rice is fully cooked and tender.
Remove the bay leaf. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve hot.

Notes

Substitute white rice with wild rice, brown rice, or even orzo for a different texture.
Add spinach, kale, corn, peas, or mushrooms for extra flavor and nutrients.
For a creamy version, stir in some cream or coconut milk at the end.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 700mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 55mg