Description
Warm comfort awaits with this hearty chicken and rice soup, perfect for chilly evenings. Nourishing ingredients blend seamlessly, promising a soul-warming meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, shredded
- 8 cups (1.9 liters) chicken broth
- 1 cup (240 milliliters) uncooked rice
Vegetables:
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings and Extras:
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt, to taste
- Pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Warm olive oil in a large pot over medium heat, creating a fragrant base by sautéing diced onions, minced garlic, sliced carrots, and chopped celery for approximately 5 minutes until vegetables become tender and translucent.
- Introduce uncooked rice, chicken broth, dried thyme, and fresh parsley to the vegetable mixture, bringing the liquid to a rolling boil to initiate the cooking process.
- Reduce heat to a gentle simmer, covering the pot and allowing the ingredients to meld together for 20-25 minutes, periodically stirring to prevent rice from sticking and ensure even cooking.
- Gently fold in pre-cooked, tender shredded chicken, letting it warm through for an additional 5 minutes while absorbing the rich, herbal broth flavors.
- Taste and adjust seasoning with salt and freshly ground black pepper, ensuring a balanced and comforting flavor profile.
- Carefully ladle the steaming soup into serving bowls, garnishing with a sprinkle of freshly chopped parsley for a vibrant, aromatic finishing touch.
Notes
- Swap white rice for quinoa or cauliflower rice to make the dish lower in carbs and boost nutritional value.
- Boost protein by adding extra shredded chicken or stirring in a beaten egg during the last few minutes of cooking for a silky texture.
- Customize herbs by experimenting with fresh rosemary, sage, or dill instead of thyme for different flavor profiles that complement the chicken and broth.
- Make it vegetarian by replacing chicken with white beans, tofu, or roasted chickpeas and using vegetable broth for a hearty plant-based version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 40 mg