Chicken and Rice Soup
A warm, hearty bowl of Chicken and Rice Soup that’s comforting, nutritious, and customizable for a perfect weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 cup uncooked rice
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley, chopped for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add garlic and thyme: Stir in the minced garlic and thyme and cook for an additional minute until fragrant.
- Pour in broth: Add the chicken broth to the pot, and bring the mixture to a gentle boil.
- Cook the rice: Once boiling, add the uncooked rice and stir well. Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes, or until the rice is tender.
- Combine chicken: Stir in the shredded chicken and let it heat through for another 5 minutes. Season with salt and pepper to taste.
- Serve: Remove from heat and ladle the soup into bowls. Garnish with fresh parsley if desired. Serve hot.
Notes
For a quicker option, use rotisserie chicken. Adjust the cooking time if using different types of rice.