Description
This comforting homemade chicken and rice soup features tender shredded chicken, hearty vegetables, and aromatic herbs simmered in flavorful chicken broth. Perfect for a nourishing meal that’s easy to prepare and serves the whole family.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Cook the vegetables until they are softened, about 5 minutes, stirring occasionally to prevent sticking.
- Add Garlic: Add the minced garlic to the pot and cook for another 1 minute until fragrant, stirring constantly to avoid burning.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.
- Add Chicken, Rice, and Herbs: Stir in the shredded cooked chicken, uncooked white rice, dried thyme, dried dill, salt, and pepper. Continue cooking the soup at a simmer for about 20 minutes or until the rice is tender and fully cooked.
- Finish with Parsley: Once the rice is tender, stir in the fresh chopped parsley. Adjust seasoning with more salt and pepper if needed, then serve hot.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- White rice is recommended for even cooking; brown rice will take longer and change the soup’s cooking time.
- Adjust herbs to your taste or add a bay leaf while simmering for extra flavor.
- For a thicker soup, reduce the broth slightly or add an extra half cup of rice.
- This soup can be refrigerated for up to 4 days or frozen for up to 2 months.
