Homemade Chicken and Rice Soup for Cozy Nights
This nourishing dish is famed for its rich flavor, combining tender chicken, aromatic herbs, and hearty rice, making it perfect for chilly evenings or weeknight family meals.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
Ingredients Group Label
- 1 pound Boneless, Skinless Chicken Breast Adds richness to your soup.
- 1 cup Long-Grain White Rice Rinse before adding to remove excess starch.
- 2 medium Carrots, diced Provides sweetness and color.
- 1 stalk Celery, diced Brings a subtle crunch and earthy flavor.
- 1 medium Onion, chopped Vital for building the base flavor.
- 3 cloves Garlic, minced Adds aroma and depth of flavor.
- 4 cups Low-Sodium Chicken Broth Foundation of the soup.
- 1 teaspoon Dried Thyme Enhances the flavor profile.
- 1 teaspoon Dried Parsley Enhances the flavor profile.
- to taste Salt and Pepper Adjust according to preference.
- 1 tablespoon Lemon Juice Brightens the flavors.
Instructions
- Begin by prepping your vegetables. Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic cloves and set them aside.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once hot, add the chopped onions. Sauté for about 3-4 minutes until the onions become translucent.
- Add the minced garlic to the pot and sauté for another minute until fragrant.
- Next, incorporate the diced carrots and celery into the pot. Sauté these vegetables for an additional 5 minutes.
- Pour in the four cups of low-sodium chicken broth. Bring the mixture to a gentle boil.
- Prepare the chicken breast by cutting it into bite-sized pieces or leaving it whole.
- Add the chicken pieces to the boiling broth. Reduce the heat to low and cover the pot, letting it simmer for about 15 minutes.
- Check the chicken for doneness. If cooked through, remove the chicken from the pot and set it aside.
- Add 1 cup of rinsed long-grain white rice to the pot. Stir well to combine, then cover and let simmer for an additional 15-20 minutes.
- Shred the cooked chicken using two forks and add it back into the pot once the rice is tender.
- Season the soup with salt, pepper, dried thyme, and dried parsley. Adjust these seasonings based on your preference.
- Squeeze in the juice of half a lemon just before serving, stirring to combine.
- Serve the soup hot, garnished with additional herbs if desired.
Notes
This soup is perfect for meal prepping and can be stored in the refrigerator for up to 4 days.