Chicken and Rice Soup Recipe

Chicken and Rice Soup

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked, shredded chicken (such as rotisserie chicken)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 bay leaf
• 1 tablespoon lemon juice (optional)

Directions

1. Heat the oil:
   In a large pot or Dutch oven, heat olive oil over medium heat.
2. Sauté vegetables:
   Add onion, carrots, and celery. Cook until vegetables are tender, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Add broth and seasonings:
   Pour in chicken broth. Stir in rice, salt, pepper, thyme, parsley, and the bay leaf.
4. Simmer:
   Bring to a boil, then reduce heat to low. Cover and simmer for about 20–25 minutes, or until the rice is tender.
5. Add chicken:
   Stir in the shredded chicken and continue cooking for another 10 minutes, until heated through.
6. Finish and serve:
   Remove the bay leaf. Taste and adjust seasoning as needed. For a touch of brightness, stir in lemon juice before serving.

Cook’s Notes

• Substitute brown rice for white rice, but increase the simmer time to about 40 minutes.
• For a creamier version, stir in ½ cup of heavy cream or evaporated milk at the end.