Chicken Soup with Rice from Scratch
Warm up your soul with this hearty Chicken Soup with Rice from Scratch, a comforting classic bursting with flavor and nourishing goodness. Crafted with tender, simmered chicken, wholesome vegetables like carrots, celery, and onion, and perfectly cooked rice, this soup is the epitome of homemade comfort food. Infused with aromatic thyme, bay leaves, and a refreshing twist of lemon juice, every spoonful delivers a perfect blend of savory and bright flavors. Ideal for cozy nights or when you’re feeling under the weather, this one-pot wonder is surprisingly easy to prepare and a treat for the whole family. Serve it steaming hot with a sprinkle of fresh parsley and a side of crusty bread for the ultimate satisfying meal. Perfect for meal prep, this scratch-made chicken and rice soup is as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 3-4 lb whole chicken
- 10 cups water
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 2 pieces bay leaves
- 1 teaspoon thyme, dried
- 0.75 cups uncooked rice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Place the whole chicken in a large pot and add 10 cups of water. Bring to a boil, then reduce to a simmer. Skim any foam or impurities that rise to the surface.
Add 1 teaspoon of salt, black pepper, and bay leaves to the pot. Cover and let it simmer for 45-60 minutes, or until the chicken is fully cooked and tender.
While the chicken is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, or until the vegetables are softened and fragrant.
Once the chicken is done, carefully remove it from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve to remove any debris or bits. Return the strained broth to the pot.
Add the sautéed vegetables, thyme, and the remaining teaspoon of salt to the pot of broth. Bring to a gentle boil.
Add the rice to the pot and cook for 15-20 minutes, or until the rice is tender.
While the rice is cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.
Once the rice is cooked, return the shredded chicken to the pot. Stir to combine and let it simmer for an additional 5 minutes to heat through.
Stir in the chopped parsley and lemon juice for a burst of freshness. Adjust seasoning with additional salt and pepper if needed.
Serve hot with crusty bread or on its own for a warm, comforting meal.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5166 mg | 225% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.2 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1846 mg | 39% | |
*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.
