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Chicken and Rice Soup

Rating

Calories: 250 Calories per serving

Macros: Proteins: 20g, Fats: 8g, Carbohydrates: 25g

Cooking time: 40 mins

Recipe ingredients:

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Categories: Soups, Comfort Foods, Healthy Recipes, Easy Recipes, Chicken Dishes, Rice Dishes, One Pot Meals, Family Meals, Nourishing Foods, Homemade Dishes

About

This Chicken and Rice Soup is a comforting and hearty dish that combines tender shredded chicken breast with aromatic vegetables and perfectly cooked rice in a flavorful broth. It's a versatile dish perfect for any season, offering a nourishing meal that is simple and quick to prepare. With each spoonful, you'll be treated to a delightful blend of textures and flavors. The soup is easily customizable with optional garnishes like fresh parsley and lemon juice, adding a refreshing touch to an already delicious experience.

Top Recipe

Chicken and RiceSoup

emaninthekitchen236.542 hours ago2 min read

This chicken and rice soup is a comforting and hearty dish perfect for any season. Simple yet delicious, it combines tender shredded chicken breast, aromatic vegetables, and perfectly cooked rice in a flavorful broth. With each spoonful, you’ll enjoy a nourishing meal that’s easy to prepare and sure to impress.

Ingredients

🍗 2 shredded chicken breasts
🍚 1/2 cup rice
🌿 3 stalks celery, diced
🥕 3 carrots, diced
🧅 1 medium onion, diced
🧄 2 cloves garlic, minced
🥣 1 32oz carton chicken broth
🥣 1 32oz carton vegetable broth
🌿 2 bay leaves
🌿 1 teaspoon thyme
🌶️ 1/2 teaspoon black pepper
🧂 1 tablespoon chicken bouillon
🧂 1 teaspoon salt
💧 2 cups water
🫒 2 tablespoons olive oil
🍋 Optional: fresh parsley and lemon, for garnish

Instructions

1- Prep the Ingredients:

Dice the celery, carrots, and onion.
Mince the garlic.
Shred the boiled chicken breasts.

2- Sauté Vegetables:

In a large pot, heat 2 tablespoons of olive oil over high heat.
Add the minced garlic, diced onion, diced celery, and diced carrots.
Sauté for a couple of minutes until the vegetables begin to soften and the onion turns translucent.

3- Add Remaining Ingredients:

Stir in the rice and shredded chicken.
Add the chicken bouillon, bay leaves, black pepper, and thyme.
Pour in both the vegetable broth and chicken broth, then add 2 cups of water and 1 teaspoon of salt.

4- Cook the Soup:

Bring the mixture to a boil, then reduce the heat to a simmer.
Cook the soup for approximately 25 minutes or until the rice is tender and cooked through.

5- Finish and Serve:

Once cooked, remove the bay leaves and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley and a squeeze of lemon juice for extra freshness and flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories per Serving: Approximately 250 calories
Proteins: 20g
Fats: 8g
Carbohydrates: 25g
Equipment: Large pot, stirring spoon, knife, cutting board