Description
A cozy, hearty chicken rice soup made with fresh veggies, herbs, and tender shredded chicken. Perfect for chilly days or when you’re craving something comforting and wholesome.
Ingredients
Extra virgin olive oil
Yellow onion
Carrots
Celery
Garlic
Fresh thyme sprigs
Bay leaf
Chicken stock or broth
Long grain white rice
Shredded cooked chicken
Kosher salt
Freshly ground black pepper
Fresh lemon juice
Chopped parsley
Instructions
1. Peel and chop the onion, carrots, and celery. Dice the garlic.
2. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes.
3. Add garlic, thyme sprigs, and bay leaf. Cook 1 minute.
4. Pour in the chicken broth and bring to a gentle boil.
5. Stir in rice and chicken. Season with salt and pepper.
6. Simmer uncovered for 25–30 minutes until rice is tender.
7. Remove thyme and bay leaf. Stir in lemon juice and parsley.
8. Serve hot.
Notes
Add more broth if soup thickens during storage.
Use brown rice or wild rice for more texture.
For a creamy variation, blend 1 cup and stir it back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg