Homemade Chicken And Rice Soup
Homemade Chicken and Rice Soup is a cozy, nourishing dish that warms the heart and soul. This easy-to-make recipe features tender chicken breasts and fluffy rice simmered in a rich, flavorful broth with fresh vegetables. Perfect for chilly days or when you’re feeling under the weather, each bowl offers comfort and satisfaction, making it an ideal family favorite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 bowls 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long grain white or brown rice
- 2 medium carrots, diced
- 3 stalks celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté diced onions, carrots, and celery until softened (about 5 minutes).
- Add minced garlic and stir for an additional minute.
- Incorporate chicken breasts along with thyme and bay leaves; pour in enough broth to cover everything by about an inch. Bring to a boil.
- Once boiling, reduce heat and let it simmer for 20-25 minutes until the chicken is cooked through.
- Remove chicken from the pot and shred it into bite-sized pieces.
- Return shredded chicken to the pot with rinsed rice. Simmer for another 15-20 minutes until rice is tender. Season with salt and pepper before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: - For added flavor, consider browning the chicken before simmering. - Add leafy greens like spinach or kale towards the end of cooking for extra nutrition. - Store leftovers in an airtight container for up to five days or freeze for future meals.