Simple Chicken and Rice Soup
Warm your soul with this wholesome and hearty Simple Chicken and Rice Soup, a perfect comfort food for busy weeknights or cozy weekends. Featuring tender, seasoned chicken breasts, aromatic vegetables like onions, carrots, and celery, and fluffy long-grain white rice, this recipe creates a rich, nourishing broth infused with garlic and a subtle zest of lemon juice. Ready in just under an hour, this one-pot wonder is packed with protein and vibrant flavors, making it ideal for feeding a family of six. Garnished with fresh parsley and accented with a bay leaf, this easy chicken soup recipe is not only delicious but also a breeze to prepare. Whether you're looking to combat a cold or simply enjoy a warm, comforting meal, this chicken and rice soup is the ultimate go-to dish for everyone. Perfect for "easy soup recipes," "healthy chicken soup," and "quick comfort food."
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup long-grain white rice
- 1 bay leaf
- 0.25 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with half of the salt and pepper.
Add the chicken to the pot and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the garlic and cook for an additional 1 minute.
Pour in the chicken broth and bring to a simmer.
Stir in the rice and bay leaf.
Return the chicken to the pot, reduce the heat to low, and cover the pot. Simmer the soup for about 20 minutes, or until the chicken is cooked through and the rice is tender.
Remove the chicken from the pot and shred it using two forks. Discard the bay leaf.
Return the shredded chicken to the soup.
Stir in the chopped parsley and lemon juice.
Taste and adjust the seasoning with more salt and pepper if needed before serving.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7433 mg | 323% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 20.2 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 536 mg | 41% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4616 mg | 98% | |
*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.
