Description
This Easy Chicken and Rice Soup is a comforting, hearty dish perfect for any day. Made with tender shredded chicken, long grain white rice, and fresh vegetables simmered in flavorful chicken broth, it’s a simple recipe that comes together in about 35 minutes. Enhanced with fresh thyme, bay leaf, garlic, and a squeeze of lemon juice, this soothing soup is ideal for a quick lunch or dinner and serves 4 people.
Ingredients
Soup Base
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, cut into 1/2-inch-thick slices
- 2 garlic cloves, minced
- 4 fresh thyme sprigs
- 1 bay leaf
- 8 cups chicken stock or broth (or more as needed)
Main Ingredients
- 1 cup long grain white rice, uncooked
- 2 cups shredded cooked chicken (rotisserie chicken recommended)
Seasoning and Garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh lemon juice, for serving
- Chopped fresh parsley, for garnish
Instructions
- Sauté Vegetables: Place a large pot over medium heat and add the olive oil. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Then add the minced garlic, fresh thyme sprigs, and bay leaf, and cook for an additional 1 minute to release their fragrance.
- Add Broth and Rice: Pour in the chicken broth and bring it to a boil. Once boiling, stir in the uncooked long grain white rice and shredded cooked chicken. Season with kosher salt and freshly ground black pepper to taste.
- Simmer Until Tender: Reduce the heat to medium-low and let the soup simmer gently for 25 to 30 minutes, or until the rice is tender. If the liquid reduces too much during cooking, add 1 to 2 more cups of broth to maintain the desired consistency.
- Serve and Garnish: Ladle the hot soup into bowls. Add a squeeze of fresh lemon juice to brighten the flavors and garnish with chopped fresh parsley. Serve warm and enjoy your comforting meal.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Feel free to substitute long grain white rice with brown rice; just increase cooking time accordingly.
- Adjust salt and pepper according to your taste preferences.
- Adding a squeeze of lemon juice at the end enhances the soup’s brightness and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well; thaw thoroughly before reheating.
