Here’s a comforting Chicken and Rice Soup recipe—warm, hearty, and perfect for a cozy meal.
Ingredients (serves 4–6)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup long-grain rice (uncooked)
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon paprika or parsley for garnish
Instructions
1. Sauté vegetables:
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook 5–7 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
2. Add broth and chicken:
- Pour in chicken broth.
- Add shredded chicken, thyme, salt, and pepper.
- Bring to a gentle boil.
3. Cook rice:
- Stir in rice, reduce heat, and simmer 18–20 minutes, until rice is tender.
4. Adjust seasoning:
- Taste and add more salt or pepper if needed.
5. Serve:
- Ladle into bowls and garnish with parsley or paprika if desired.
💡 Tips:
- For extra flavor, sauté a small bay leaf with the vegetables and remove before serving.
- Leftovers reheat well; rice will absorb more liquid, so you can add extra broth when reheating.
- For a creamier version, stir in 1/4 cup cream just before serving.
I can also give you a slow-cooker version that’s perfect for set-it-and-forget-it dinners.
