Old Fashioned Chicken and Rice Soup
Warm, comforting, and incredibly wholesome, this Old Fashioned Chicken and Rice Soup is the perfect recipe for cozy evenings or whenever you need a bowl of nourishment. Crafted with tender chicken breasts, aromatic vegetables like carrots, celery, and onion, and simmered in a rich, low-sodium chicken broth infused with thyme and bay leaf, this classic soup delivers hearty flavors in every spoonful. The addition of fluffy white rice makes it a satisfying one-pot meal, while a sprinkle of fresh parsley adds a touch of brightness. Ready in under an hour, this timeless soup achieves the perfect balance of simplicity and flavor, making it an ideal choice for busy weeknights or slow weekend lunches. Whether you’re battling a cold or simply craving comfort food, this chicken and rice soup will quickly become your go-to recipe. Serve it piping hot with crusty bread on the side for the ultimate homemade meal.
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Recipe Information
Ingredients
- 2 pieces chicken breast (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 2 medium carrots (peeled and sliced)
- 2 stalks celery stalks (sliced)
- 3 cloves garlic cloves (minced)
- 8 cups chicken broth (low sodium)
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 0.75 cup white rice (uncooked)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside (it will finish cooking later).
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the bay leaf and dried thyme.
Return the chicken breasts to the pot, cover, and bring the soup to a gentle boil. Reduce the heat to low and simmer for 20 minutes.
Remove the chicken from the pot and shred it using two forks. Discard any fat or gristle and return the shredded chicken to the soup.
Stir in the uncooked white rice, salt, and black pepper. Simmer for another 15 minutes, stirring occasionally, until the rice is tender.
Taste the soup and adjust the seasonings as needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3882 mg | 169% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.0 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 282 mg | 22% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2144 mg | 46% | |
*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.
