Chicken Rice Soup
Warm, comforting, and packed with wholesome ingredients, this Chicken Rice Soup is the ultimate one-pot meal for any time of year. Brimming with tender chicken, perfectly cooked rice, and a medley of aromatic vegetables like carrots, celery, and onion, this hearty dish is simmered in a flavorful chicken broth enhanced with herbs like thyme and parsley. The optional splash of lemon juice adds a zesty brightness, while a garnish of fresh parsley brings a pop of vibrant color. Ready in just 50 minutes, this recipe is a breeze to make and delivers a satisfying, soul-soothing bowl of goodness. Perfect for meal prep or cozy family dinners, this classic chicken rice soup offers the perfect balance of protein, carbs, and comforting flavors to warm you from the inside out.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 1 cup uncooked white rice
- 2 pieces boneless, skinless chicken breasts (or thighs)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, sliced carrots, and celery to the pot. Sauté the vegetables for 5-7 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and water, then add the uncooked rice, chicken breasts, dried thyme, dried parsley, bay leaf, salt, and ground black pepper.
Bring the mixture to a boil, then reduce the heat to low to simmer. Cover the pot and let the soup cook for about 25 minutes, or until the chicken is cooked through and the rice is tender.
Carefully remove the cooked chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Taste the soup and adjust seasoning if needed. Stir in the lemon juice if using for a bit of brightness.
Discard the bay leaf before serving the soup.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6110 mg | 266% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.7 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3131 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
