Description
This comforting Chicken Rice Soup combines tender shredded chicken, hearty rice, and a medley of sautéed vegetables in a flavorful chicken broth. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and offers a wholesome balance of protein and vegetables, making it an ideal gluten-free dish for any day of the year.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked or uncooked white rice
- 2 cups cooked, shredded chicken
- Salt and black pepper to taste
Optional Garnishes
- Lemon wedges
- Fresh parsley
Instructions
- Sauté Vegetables: In a large soup pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried thyme, and dried parsley. Cook for another minute to allow the flavors to release.
- Add Broth and Rice: Pour the chicken broth into the pot and bring it to a boil. If using uncooked rice, stir it into the boiling broth now. Reduce heat to a simmer, cover, and cook for 15 to 20 minutes until the rice is tender.
- Cook With Cooked Rice (Alternative): If using cooked rice, add it to the simmering broth and cook for 5 to 7 minutes just to heat through.
- Add Chicken and Simmer: Stir in the cooked, shredded chicken. Continue simmering for an additional 5 minutes to meld flavors and heat the chicken evenly.
- Season and Serve: Taste the soup and season with salt and black pepper as desired. Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice if desired for a bright finish.
Notes
- For extra richness and creaminess, add a splash of cream or a pat of butter at the end of cooking.
- You can use rotisserie or leftover roast chicken for convenience and maximum flavor.
- Brown rice or wild rice can be substituted, but adjust cooking times as these types of rice take longer to become tender.
