Description
A comforting and nourishing chicken and rice soup recipe, perfect for weeknights. Simple ingredients, easy steps, and deeply satisfying flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup uncooked white rice (long-grain or basmati recommended)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- 2. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute.
- 3. Pour in ½ cup chicken broth and scrape the bottom of the pot to loosen browned bits. Add remaining broth, thyme, and rosemary.
- 4. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
- 5. Add uncooked rice and cooked chicken back to the pot. Stir.
- 6. Bring back to a gentle simmer. Cook, uncovered, stirring occasionally, until rice is tender and chicken is cooked through, about 15-20 minutes.
- 7. Taste and season generously with salt and black pepper.
- 8. Ladle into bowls and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if needed to thin.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g