Here’s a comforting and flavorful Hearty Chicken and Rice Soup recipe that’s perfect for chilly days or when you need a nourishing meal. It’s packed with tender chicken, wholesome vegetables, and hearty rice in a savory broth.
Hearty Chicken and Rice Soup
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins
Servings: 6
Ingredients:
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 sprig fresh)
- 1 bay leaf
- 1 lb (450g) boneless, skinless chicken thighs or breasts (or leftover rotisserie chicken)
- 6 cups (1.4L) chicken broth (low-sodium preferred)
- 1 cup (190g) long-grain white rice (or brown rice, adjust cooking time)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional, for brightness)
Instructions:
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5 mins until softened.
- Add Aromatics: Stir in garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
- Cook Chicken: Add chicken and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 mins (or until chicken is tender).
- Shred Chicken: Remove chicken, shred with forks, and return to the pot.
- Add Rice: Stir in rice, salt, and pepper. Simmer 15-20 mins (or until rice is tender).
- Final Touches: Remove bay leaf. Stir in peas (if using), parsley, and lemon juice. Adjust seasoning.
Tips:
- For creamier soup: Add ½ cup heavy cream or coconut milk at the end.
- Using leftover chicken? Skip cooking the chicken and add shredded cooked chicken with the rice.
- Brown rice variation: Pre-cook rice and add at the end to avoid mushiness.
Serve warm with crusty bread or crackers. Enjoy your cozy, homemade soup!
Enjoy 🤤