Description
Our easy Chicken and Rice Soup with Vegetables transforms simple kitchen staples into pure comfort. This one-pot, time-tested family favorite is perfect for busy weeknights, offering a hearty and nourishing dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 8 cups low-sodium chicken broth
- 2 large carrots, peeled, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 0.25 cup fresh parsley, chopped
Instructions
- Prep Vegetables & Chicken: Dice 2 large carrots, 2 celery stalks, and 1 medium onion finely. Cut 1.5 lbs boneless, skinless chicken breasts or thighs into 1-inch (2.5 cm) bite-sized pieces for even cooking.
- Sauté Aromatics: Heat 2 tablespoons extra virgin olive oil in a large 6-quart Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and become tender, about 5-7 minutes. Stir in the 4 cloves of minced garlic for 1 minute until fragrant.
- Brown the Chicken: Add the chicken pieces to the pot and cook, stirring, until they are lightly browned on all sides, about 5-8 minutes.
- Simmer Soup: Pour in 8 cups chicken broth, add 1 cup long-grain white rice, 1 teaspoon dried thyme, and 1 bay leaf. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook until the rice is plump and tender and the chicken is cooked through, about 20-25 minutes.
- Finish & Serve: Carefully remove and discard the bay leaf. Shred chicken within the pot using two forks if desired. Stir in the 0.25 cup chopped fresh parsley. Taste and adjust seasonings with salt and freshly ground black pepper as needed until perfectly seasoned. Ladle the hot soup into bowls and serve immediately.
Notes
To keep chicken tender, ensure it is cooked through but not overcooked before adding liquid. For a vegetarian option, substitute chicken with a can of drained chickpeas. If using brown rice, simmer for 40-45 minutes until tender. If soup thickens too much, add 0.5 cup more broth or water. Shred chicken breasts directly in the pot for convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 300 calories
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: easy soup, chicken soup, rice soup, vegetable soup, one pot, comfort food, weeknight dinner, healthy soup, family meal