Classic Chicken and Rice Soup
A comforting and hearty Classic Chicken and Rice Soup, perfect for a warming meal. This recipe features tender chicken, aromatic vegetables, and fluffy rice in a rich, savory broth.
Equipment
- Large pot or Dutch oven
- Cutting board
- Two forks
Ingredients
Main Ingredients
- 1 tbsp Olive oil or butter
- 1 Yellow onion diced
- 2 Carrots diced
- 2 Celery stalks diced
- 3 Garlic cloves, minced
- 1.5 lbs Boneless, skinless chicken breasts or thighs or 3-4 cups shredded cooked chicken
- 8 cups Low-sodium chicken broth or stock
- 1 cup Long-grain white rice Basmati or Jasmine recommended
- 1/4 cup Fresh parsley or dill chopped, for garnish
- Bay leaf optional
- 1/2 tsp Dried thyme optional
- Salt and black pepper to taste
Instructions
Preparation
- Dice the onion, carrots, and celery, then mince the garlic. Pat raw chicken dry if using.
- Heat oil or butter in a pot and sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
- Add chicken and broth to the pot; if using, include dried herbs. Bring to a boil, then simmer covered for 15-20 minutes until chicken is cooked through.
- Remove cooked chicken, shred it into bite-sized pieces with two forks, and then return it to the pot.
- Stir in the uncooked rice and simmer for 15-20 minutes, or until rice is tender, adding more broth if needed.
- Remove bay leaves, season the soup with salt and pepper, then serve garnished with fresh parsley or dill.
Notes
This soup is perfect for a comforting weeknight meal. Adjust the amount of broth to your preferred consistency. For an extra flavour boost, roast your chicken bones before making the broth, or use a good quality store-bought broth. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or in the microwave. The rice will continue to absorb liquid, so you might need to add a splash of water or broth when reheating.