Description
This comforting Chicken Rice Soup features tender seared chicken breasts simmered with fresh vegetables, aromatic bay leaves, and chicken-flavored broth, all combined with fluffy white rice. A perfect hearty and warming meal that’s easy to prepare and full of rich flavors.
Ingredients
Scale
Proteins
- 2 split chicken breasts
Vegetables
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, sliced
- 2 teaspoons minced garlic
Grains
- 1 cup white rice (such as jasmine)
Liquids & Broth
- 8 cups water
- 1 tablespoon chicken flavored Better Than Bouillon
Oils & Fats
- 1 tablespoon olive oil
Herbs & Spices
- 3 bay leaves
- Salt & pepper to taste
Instructions
- Heat the Oil: In a large dutch oven or pot, heat the olive oil over medium-high heat to prepare for searing the chicken.
- Sear the Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper. Place them skin side down in the hot oil. Let cook undisturbed for 4-5 minutes to develop a good brown sear. Flip and sear the other side for another 4 minutes without moving them.
- Sauté Onions: Remove the browned chicken breasts and set aside on a plate. Add the diced onions to the pot and sauté, stirring occasionally, for 3-4 minutes until they become translucent.
- Add Vegetables and Broth: Incorporate the sliced celery, carrots, water, chicken flavored Better Than Bouillon, minced garlic, and bay leaves into the pot. Stir well, scraping the bottom to release browned bits which enhance the soup’s flavor. Return the seared chicken breasts to the pot.
- Simmer Soup: Cover the pot and bring the soup to a boil. Once boiling, reduce heat and let it simmer for 15 minutes to cook the chicken and meld flavors.
- Add Rice: Stir the white rice into the simmering soup. Cover again and cook for an additional 10 minutes, allowing the rice to soften and absorb flavors.
- Check Chicken & Continue Simmering: Remove the chicken breasts carefully, check for doneness, and transfer them to a cutting board to cool slightly. Allow the soup to simmer uncovered for 5 more minutes to ensure rice is fully cooked.
- Prepare Chicken & Finish Soup: Remove bay leaves from the pot and turn off heat. Carefully remove skin from the chicken breasts, then use a sharp knife to cut the meat away from the ribs and bones. Dice the chicken into bite-sized pieces, stir them back into the soup, and serve immediately for a hearty, delicious meal.
Notes
- For a richer broth, consider using homemade chicken stock instead of water.
- If you prefer a low sodium option, reduce or omit the salt and use a low-sodium bouillon alternative.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Jasmine rice is recommended for its fragrant and fluffy texture but you can substitute with any white rice of your choice.
- Remove chicken skin before serving for a lighter soup.
