A hearty, one-pot chicken and rice soup featuring tender vegetables and a flavorful broth. Easy to prepare and ideal for cozy nights or quick meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
¾ cup long grain white rice
1 medium onion, diced
2 carrots, chopped
2 celery stalks, sliced
2 garlic cloves, minced
8 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme
2 tbsp olive oil or butter
Salt and pepper, to taste
Chopped parsley (optiona
Instructions
-
Heat oil or butter in a large pot. Sauté onion, carrots, and celery for 6–8 minutes.
-
Add garlic, thyme, and bay leaf. Stir and cook for 1 minute.
-
Add chicken, season lightly, and pour in broth. Bring to a boil, then lower to a simmer.
-
Cover partially and cook for 20 minutes.
-
Add rice and simmer uncovered for 15–20 minutes. Stir occasionally.
-
Remove chicken, shred it, and return to the soup.
-
Season to taste and adjust thickness with extra broth if needed.
-
Stir in fresh parsley before serving.