Chicken and Rice Soup
This Chicken and Rice Soup is pure comfort in a bowl! Wholesome ingredients combine effortlessly for a nourishing meal.
Servings: 4 servings
Ingredients
- 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 sprigs fresh thyme
- 1 bay leaf
- 8 cups chicken stock or broth or more as needed
- 1 cup long grain white rice uncooked
- 2 cups shredded cooked chicken we use rotisserie chicken
- Kosher salt to taste
- freshly ground black pepper to taste
- Fresh lemon juice for serving
- chopped parsley for serving
Instructions
- In a large pot or Dutch oven, heat the 1 tablespoon of extra-virgin olive oil over medium heat. Once hot, add the chopped yellow onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic, fresh thyme sprigs, and bay leaf. Cook for an additional minute until fragrant.
- Add the 8 cups of chicken stock or broth to the pot. Bring the mixture to a gentle simmer, allowing the flavors to meld together beautifully.
- Once simmering, add the uncooked long grain white rice. Stir well and let the soup cook for about 15 minutes or until the rice is tender, stirring occasionally.
- Next, add the 2 cups of shredded cooked chicken to the pot. Season generously with kosher salt and freshly ground black pepper to taste. Allow the soup to heat through for another 5 minutes.
- Before serving, remove the bay leaf and thyme sprigs. Stir in a splash of fresh lemon juice and garnish with chopped parsley.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
Notes
- Use homemade chicken stock for the best flavor.
- Cooking the rice separately can help prevent it from becoming mushy.
- Adjust seasoning to your taste as every broth varies in saltiness.