Description
A warm and comforting one-pot chicken and rice soup, perfect for busy weeknights using simple ingredients from your kitchen.
Ingredients
Units
Scale
For the Soup Base
- 1 lb chicken (thighs or breasts) (Use thighs for more tender and flavorful soup.)
- 3/4 cup white rice (Long grain white rice is recommended.)
- 2 medium carrots (Chopped.)
- 2 stalks celery (Chopped.)
- 1 medium onion (Chopped.)
- 2 cloves garlic (Minced.)
- 6 cups chicken broth (Low sodium for better control.)
- 1 teaspoon dried herbs (thyme or Italian seasoning)
- to taste salt and black pepper
- 1 tablespoon lemon juice (Add at the end for brightness.)
Instructions
Preparation
- Chop the onion, carrots, and celery. Mince the garlic. Measure your rice. Pat the chicken dry and season with salt and pepper.
Cooking
- Warm a little oil in a medium to large Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery with a pinch of salt. Cook until they start to soften, about 5 to 7 minutes.
- Add the minced garlic and dried herbs. Stir for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape the bottom of the pot to release any stuck bits.
- Add the chicken pieces. Bring to a gentle simmer, cover, and cook until the chicken is done (about 12-20 minutes depending on the cut).
- Remove the chicken, shred it, and set it aside.
- Add the rice to the pot and simmer until tender, about 15-20 minutes.
- Stir the shredded chicken back in. Taste and adjust salt, pepper, and add lemon juice if desired.
Notes
To avoid mushy rice, consider cooking rice separately if leftovers are planned. Soup can be prepared ahead and stored without rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: American, Comfort Food
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
