Chicken and Rice Soup
This Chicken and Rice Soup is pure comfort! Packed with tender chicken, hearty rice, and vibrant veggies, it's a cozy meal for any occasion.
Servings: 4 servings
Ingredients
For the Soup:
- 1 pound boneless, skinless chicken breasts
- 1 cup white or brown rice
- 8 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
Instructions
Cooking Instructions:
- Step 1: Prepare the Ingredients. Gather all your ingredients. Chop the onion, dice the carrots and celery, and mince the garlic.
- Step 2: Sauté the Vegetables. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until softened.
- Step 3: Add Garlic and Herbs. Add the minced garlic, dried thyme, and dried parsley to the pot. Sauté for an additional 1-2 minutes until fragrant.
- Step 4: Cook the Chicken. Add the chicken breasts to the pot. Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for about 20-25 minutes.
- Step 5: Shred the Chicken. Remove the cooked chicken and shred it into bite-sized pieces. Return the shredded chicken to the pot.
- Step 6: Add Rice and Peas. Stir in the rice and frozen peas. Bring back to a boil, then reduce heat and cover. Simmer for another 15-20 minutes.
- Step 7: Season and Serve. Taste and season with salt and pepper as needed. Serve hot and enjoy!
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden Spoon
- Meat Thermometer
- Measuring cups and spoons
Notes
- For added brightness, add a splash of lemon juice before serving.
- Customize with your favorite vegetables or herbs for variety.
- This soup stores well in the refrigerator for up to 4 days.