Name: Chicken and Rice Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 3 garlic cloves, minced; 8 cups low-sodium chicken broth; 1 pound boneless skinless chicken breasts or thighs; 1 cup long-grain white rice, uncooked; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tablespoons chopped fresh parsley (optional)

Description

This comforting Chicken and Rice Soup features tender chicken, wholesome vegetables, and fragrant herbs simmered in a flavorful chicken broth. Perfect for chilly days or when you need a nourishing bowl of homemade goodness, this recipe is both hearty and easy to make on the stovetop.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
1 small onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
8 cups low-sodium chicken broth

Main Ingredients

1 pound boneless skinless chicken breasts or thighs
1 cup long-grain white rice, uncooked
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Optional Garnish

2 tablespoons chopped fresh parsley (optional)

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery, cooking for 5–6 minutes until the vegetables soften and the onion becomes translucent.
Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma, being careful not to burn it.
Add Broth and Main Ingredients: Pour in the chicken broth. Add the chicken breasts or thighs, uncooked long-grain white rice, dried thyme, bay leaf, and season with salt and pepper to taste.
Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25–30 minutes or until the chicken is fully cooked through and the rice becomes tender.
Shred Chicken: Remove the chicken from the pot and shred it into bite-size pieces using two forks. Return the shredded chicken to the soup, stirring to combine.
Finish and Serve: Stir in chopped fresh parsley if desired. Taste the soup and adjust seasoning with additional salt and pepper as needed before serving.

Notes

Using rotisserie chicken can save time; reduce cooking by 10 minutes as chicken is already cooked.
Brown or wild rice can substitute white rice but will require longer cooking time.
For a creamy twist, stir in 1/2 cup heavy cream or coconut milk just before serving.