Tasty Chicken and Rice Soup
Warm up with a comforting bowl of Tasty Chicken and Rice Soup, a hearty and nourishing recipe perfect for weeknight dinners or chilly evenings. Packed with tender shredded chicken, aromatic vegetables like carrots, celery, and onions, and fluffy long-grain white rice simmered in a savory chicken broth, this soup delivers a delightful balance of flavor and texture. Infused with bay leaves, dried thyme, and a bright splash of fresh lemon juice, each spoonful offers a cozy, home-cooked taste with a hint of freshness. Ready in under an hour, this one-pot wonder is as easy to make as it is satisfying, and the addition of chopped parsley at the end adds a bright, herbaceous finish. Ideal for feeding a crowd or prepping meals ahead, this classic chicken and rice soup is sure to become a go-to in your dinner rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium, diced carrot
- 2 diced celery stalks
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 8 cups chicken broth
- 1 cup long-grain white rice
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken breasts to the pot and sear for 2-3 minutes per side, until golden brown. Remove from the pot and set aside (they will finish cooking later).
In the same pot, add the diced carrot, celery, and onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to deglaze. Bring to a boil.
Add the bay leaves, dried thyme, and rice to the pot. Stir to distribute evenly.
Return the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is fully cooked and the rice is tender.
Remove the chicken breasts and shred them using two forks. Discard the bay leaves.
Return the shredded chicken to the pot and stir to combine.
Stir in the chopped parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7517 mg | 327% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 22.2 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4436 mg | 94% | |
*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.
