Here’s a classic Chicken and Rice Soup—warm, comforting, and simple 🍲
Chicken and Rice Soup
Ingredients (6 servings)
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 lb chicken (breast or thighs)
- ¾ cup rice (white, jasmine, or long-grain)
- 1 bay leaf
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt and black pepper, to taste
- Optional: fresh parsley or lemon juice for serving
Instructions
- Sauté vegetables
- Heat oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook 5 minutes until softened.
- Add garlic and cook 30 seconds.
- Simmer
- Add broth, chicken, rice, bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 20–25 minutes, until chicken is cooked and rice is tender.
- Shred chicken
- Remove chicken, shred it, and return to the pot.
- Discard bay leaf.
- Finish
- Taste and adjust seasoning.
- Add parsley or a squeeze of lemon if desired.
- Serve
- Serve hot with crackers or bread.
Tips & Variations
- Creamy version: Stir in ½ cup cream or milk at the end.
- Using leftover chicken: Add cooked chicken during the last 5–10 minutes.
- Slow cooker: Cook on low 6–7 hours; add rice during the last hour.
- Thicker soup: Use less broth or add extra rice.
Want a quick 15-minute version or a southern-style twist?
