Description
This easy chicken and rice soup is a cozy, one-pot meal perfect for busy weeknights. Made with tender chicken, aromatic vegetables, and fluffy rice, it’s ready in just 35 minutes and packed with comforting flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped small
- 3 sticks celery, chopped small
- 3 medium carrots, peeled and sliced thin
- 3 cloves garlic, minced
- 6 boneless, skinless chicken thighs (about 1.5 lbs)
- 8 cups chicken broth (two 32 oz. cartons)
- ½ teaspoon Italian seasoning
- 1 cup long-grain white rice (e.g., jasmine or basmati)
- Salt and pepper to taste
- 1-2 tablespoons fresh parsley, chopped (optional)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the base ingredients: Stir in the sliced carrots, chicken thighs, chicken broth, and Italian seasoning. Increase the heat and bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to maintain a gentle simmer. Stir occasionally to ensure the rice doesn’t stick to the bottom. Let it cook for 15-20 minutes until the chicken is tender, the carrots are soft, and the rice is fully cooked.
- Shred the chicken: Remove the cooked chicken thighs from the pot and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the soup and stir well.
- Season and serve: Taste the soup and add salt and pepper as needed. For a fresh touch, stir in chopped parsley. Serve hot and enjoy with a side of crusty bread or a fresh salad.
Notes
- If using brown rice, increase the cooking time by about 10-15 minutes and add extra broth if needed.
- For a lighter version, use chicken breasts instead of thighs.
- A squeeze of fresh lemon juice before serving adds brightness and enhances the flavors.
- Leftovers will thicken as the rice absorbs liquid, so add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg