Chicken Soup with Rice

Nutriscore Rating: 73/100

Cozy up with a bowl of comforting Chicken Soup with Rice, a one-pot wonder that’s perfect for chilly nights or a nourishing meal any time of year. This recipe combines tender shredded chicken, fragrant garlic, and perfectly cooked long-grain white rice in a hearty chicken broth infused with aromatic bay leaves and thyme. A medley of sautéed onions, carrots, and celery adds natural sweetness and depth, while a garnish of fresh parsley and a splash of lemon juice offers a refreshing finish. Ready in under an hour, this easy and wholesome homemade soup is ideal for family dinners or meal prep, yielding six generous servings. Warm, satisfying, and bursting with flavor, Chicken Soup with Rice is a timeless classic for the soul.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 medium celery stalks, sliced
• 2 large garlic cloves, minced
• 1 pound chicken breasts, boneless and skinless
• 8 cups chicken broth
• 2 pieces bay leaves
• 1 teaspoon dried thyme
• 1 cup long-grain white rice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice (optional)

📝 Instructions

13 steps

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, or until the vegetables are softened.

3. Add the minced garlic and cook for another 1 minute until fragrant.

4. Place the chicken breasts in the pot and pour in the chicken broth. Add the bay leaves and thyme.

5. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

6. Cover the pot and let the chicken simmer for about 25 minutes, or until fully cooked through.

7. Remove the chicken breasts from the pot and let them cool slightly. Then shred the chicken using two forks.

8. Add the rice to the pot and bring it back to a boil. Reduce heat and simmer uncovered for around 15 minutes, or until the rice is tender.

9. Return the shredded chicken to the pot. Stir in the salt and black pepper. Let it simmer for another 5 minutes to heat through.

10. Taste and adjust seasoning if necessary.

11. Remove the bay leaves before serving.

12. Garnish with fresh parsley and a splash of lemon juice for added freshness, if desired.

13. Serve the chicken soup hot and enjoy!

Nutrition Facts

1 serving (495.2g)

Calories		254
% Daily Value*
Total Fat		7.4 g	10%
	Saturated Fat	1.5 g	7%
	Polyunsaturated Fat	0.0 g
Cholesterol		64 mg	21%
Sodium		1145 mg	50%
Total Carbohydrate		16.3 g	6%
	Dietary Fiber	1.5 g	5%
	Total Sugars	3.0 g
Protein		29.2 g	58%
Vitamin D		0.0 mcg	0%
Calcium		63 mg	5%
Iron		2.0 mg	11%
Potassium		650 mg	14%

*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.

Source of Calories

Fat: 404 cal (27.0%%)

Protein: 706 cal (47.2%%)

Carbs: 387 cal (25.9%%)