Hearty Chicken and Rice Soup

Nutriscore Rating: 73/100

Warm up your soul with this hearty chicken and rice soup, a comforting one-pot recipe loaded with tender chicken, flavorful vegetables, and aromatic herbs. Perfect for chilly nights or soothing a cold, this easy-to-make soup combines protein-packed chicken breasts, long-grain white rice, and a medley of onions, carrots, and celery, all simmered in a rich chicken broth infused with thyme, rosemary, and a hint of lemon. Ready in just 50 minutes and serving up to six, this wholesome recipe delivers both nutrition and flavor, making it an ideal dinner option for the whole family. Garnished with fresh parsley and a zesty pop of lemon juice, this timeless classic is sure to become a go-to in your kitchen.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 1 pound boneless, skinless chicken breasts
• 8 cups chicken broth
• 1 cup uncooked long-grain white rice
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

📝 Instructions

11 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften.

3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

4. Place the chicken breasts into the pot and pour in the chicken broth.

5. Add the uncooked rice, dried thyme, dried rosemary, bay leaf, salt, and black pepper to the pot. Stir to combine.

6. Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 25 minutes.

7. After 25 minutes, remove the chicken breasts from the pot and set them on a cutting board.

8. Shred the chicken using two forks, then return the shredded chicken to the pot.

9. Remove the bay leaf, then stir in the fresh parsley and lemon juice.

10. Taste the soup and adjust the seasoning if necessary by adding more salt or pepper.

11. Ladle the soup into bowls and serve warm. Enjoy!

Nutrition Facts

1 serving (509.9g)

Calories		339
% Daily Value*
Total Fat		7.6 g	10%
	Saturated Fat	1.5 g	8%
	Polyunsaturated Fat	0.0 g
Cholesterol		64 mg	21%
Sodium		1153 mg	50%
Total Carbohydrate		35.2 g	13%
	Dietary Fiber	2.0 g	7%
	Total Sugars	3.6 g
Protein		31.1 g	62%
Vitamin D		0.0 mcg	0%
Calcium		73 mg	6%
Iron		2.5 mg	14%
Potassium		709 mg	15%

*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: 411 cal (20.6%%)

Protein: 745 cal (37.2%%)

Carbs: 844 cal (42.2%%)