Here’s a comforting and flavorful Hearty Chicken and Rice Soup recipe that’s perfect for chilly days or when you need a nourishing meal. It’s packed with tender chicken, wholesome vegetables, and hearty rice in a savory broth.
Hearty Chicken and Rice Soup
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Servings: 6
Ingredients:
1 tbsp olive oil or butter
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary (or 1 sprig fresh)
1 bay leaf
1 lb (450g) boneless, skinless chicken thighs or breasts (or leftover rotisserie chicken)
6 cups (1.4L) chicken broth (low-sodium preferred)
1 cup (190g) long-grain white rice (or brown rice, adjust cooking time)
1 tsp salt (or to taste)
½ tsp black pepper
½ cup frozen peas (optional)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice (optional, for brightness)
Instructions:
Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5 mins until softened.
Add Aromatics: Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
Cook Chicken: Add chicken and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 mins (or until chicken is tender).
Shred Chicken: Remove chicken, shred with forks, and return to the pot.
Add Rice: Stir in rice, salt, and pepper. Simmer 15-20 mins (or until rice is tender).
Final Touches: Remove bay leaf. Stir in peas (if using), parsley, and lemon juice. Adjust seasoning.
Tips:
For creamier soup: Add ½ cup heavy cream or coconut milk at the end.
Using leftover chicken? Skip cooking the chicken and add shredded cooked chicken with the rice.
Brown rice variation: Pre-cook rice and add at the end to avoid mushiness.
Serve warm with crusty bread or crackers. Enjoy your cozy, homemade soup!
Enjoy 🤤