Description
Chicken Rice Soup Recipe
Ingredients:
1 lb chicken breast (or thighs)
1 cup long-grain white rice (or wild rice)
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 carrots, diced
3 celery stalks, diced
8 cups chicken broth
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Chicken:
Heat olive oil in a large pot over medium heat.
Add chicken, season with salt and pepper, and cook until lightly browned. Remove and shred.
Sauté Veggies:
In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
Simmer the Soup:
Pour in chicken broth, add thyme, parsley, and bay leaf.
Bring to a boil, then reduce heat to simmer for 15 minutes.
Add Rice and Chicken:
Stir in rice and shredded chicken. Simmer for another 15–20 minutes until rice is tender.
Season and Serve:
Remove the bay leaf. Adjust salt and pepper to taste.
Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
A warm, comforting, and hearty bowl perfect for chilly days!
#ChickenRiceSoup #ComfortFood #HeartySoup
Step-by-Step Guide
Follow these detailed steps for a foolproof, flavorful soup. First, pat your chicken dry with paper towels to ensure a good sear. In your large pot, heat the olive oil over medium-high heat. Add the chicken, season generously with salt and pepper, and sear for 5-7 minutes per side until golden brown. Remove, let it rest for 5 minutes, then shred using two forks. Next, reduce the heat to medium. Add the diced onion, carrots, and celery to the pot, scraping up any browned bits from the chicken. Cook for 5-7 minutes until the onions are translucent, then add the garlic and cook for 1 more minute until fragrant. Now, pour in the chicken broth and add the thyme, parsley, and bay leaf. Bring to a rolling boil, then immediately reduce to a gentle simmer. Let this base cook for 15 minutes to allow the vegetable flavors to meld. Finally, add the uncooked rice and the shredded chicken back to the pot. Simmer for 15-20 minutes, stirring occasionally, until the rice is fully cooked and tender.
Serving Suggestions
This versatile soup pairs wonderfully with several sides. For a classic diner feel, serve it with a side of buttery crackers or a crusty baguette for dipping. To add a fresh element, offer a simple side salad with a bright vinaigrette. For a heartier meal, consider adding a grilled cheese sandwich. You can also customize the soup bowl itself: a squeeze of fresh lemon juice brightens the flavor, a sprinkle of grated Parmesan adds richness, or a dash of hot sauce provides a spicy kick.
How-to Summary
In short, this recipe involves searing and shredding chicken, sautéing aromatic vegetables, simmering them in broth with herbs, and finally cooking rice directly in the flavorful soup until tender. The entire process takes about 45 minutes from start to finish.
Frequently Asked Questions
Can I use pre-cooked or rotisserie chicken? Absolutely. Skip the browning step. Add about 3 cups of shredded cooked chicken when you add the rice.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. The rice will absorb broth, so add a splash of water or broth when reheating on the stove or in the microwave.
Can I make this soup in a slow cooker? Yes. Add all ingredients except the rice to the slow cooker. Cook on low for 6-7 hours. Shred the chicken, then add the rice and cook on high for an additional 30-45 minutes until rice is done.
Why is my rice mushy? This happens if the soup simmers too vigorously after the rice is added or if it sits too long. Cook rice just until tender and serve promptly. For meal prep, consider cooking rice separately and adding it to each bowl.
Can I use brown rice? Yes, but it requires a longer cook time. Partially cook the brown rice (about 25 minutes) in the broth before adding the chicken, or use pre-cooked brown rice.
Common Mistakes to Avoid
- Overcooking the Rice: Add the rice only for the final simmer. Leftover soup will continue to absorb liquid, making the rice bloated.
- Underseasoning: Broth and chicken vary in saltiness. Always taste and adjust seasoning at the end with salt and pepper.
- Skipping the Chicken Sear: Browning the chicken builds a deep, fond (browned bits) in the pot, which is the foundation of the soup’s flavor.
- Boiling Instead of Simmering: A rapid boil can make the chicken tough and cloud the broth. Maintain a gentle simmer after the initial boil.
Conclusion
This Chicken Rice Soup is the epitome of home-cooked comfort, offering nourishment and warmth in every spoonful. Its simplicity is its strength, requiring just a handful of pantry staples to create a deeply satisfying meal. By following the detailed steps and tips provided, you can easily avoid common pitfalls and master this classic recipe. It’s a flexible dish perfect for a quick family dinner, meal prepping for the week, or soothing someone under the weather. We hope this enhanced guide helps you create a perfect pot of soup every time.