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Easy Chicken and Rice Soup Recipe

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This Easy Chicken and Rice Soup is a comforting and nourishing American classic, perfect for warming up on chilly days or when you need a soothing meal. Made with tender shredded chicken, hearty vegetables, and fluffy rice simmered in flavorful chicken broth, it is simple to prepare and ideal for busy weeknights or when you’re feeling under the weather.

Ingredients

Soup Base

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, cut into 1/2-inch-thick slices
  • 2 garlic cloves, minced
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8 cups chicken stock or broth, or more as needed

Main Ingredients

  • 1 cup long grain white rice, uncooked
  • 2 cups shredded cooked chicken (rotisserie chicken recommended)

Seasoning and Garnish

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh lemon juice, for serving
  • Chopped fresh parsley, for garnish

Instructions

  1. Prepare the vegetables: Place a large pot over medium heat and add the extra-virgin olive oil. Once hot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5 minutes, stirring occasionally until they are softened and fragrant.
  2. Add aromatics: Stir in the minced garlic, fresh thyme sprigs, and bay leaf. Cook the mixture for an additional 1 minute, allowing the garlic and herbs to release their flavors.
  3. Add broth and bring to boil: Pour in the chicken stock or broth and bring the mixture to a rolling boil over medium-high heat.
  4. Add rice and chicken: Stir in the uncooked long grain white rice and shredded cooked chicken. Season the soup with kosher salt and freshly ground black pepper to taste.
  5. Simmer the soup: Reduce the heat to medium-low and cook the soup, partially covered, for 25 to 30 minutes until the rice is tender and cooked through. If the rice absorbs too much broth, add 1 to 2 additional cups of chicken stock as needed to achieve desired consistency.
  6. Serve: Remove the thyme sprigs and bay leaf. Ladle the soup into bowls, adding a squeeze of fresh lemon juice for brightness and garnish with chopped fresh parsley. Serve warm for a comforting meal.

Notes

  • You can use rotisserie chicken or any leftover cooked chicken, shredded for convenience.
  • If you prefer a thicker soup, reduce the additional broth added after cooking the rice.
  • Adjust seasoning with salt and pepper at the end to suit your taste preference.
  • For a gluten-free version, ensure your chicken broth is gluten-free certified.

Find it online: https://yumntasty.com/easy-chicken-and-rice-soup-recipe-2/