Description

This Homemade Chicken and Rice Soup is a comforting and hearty meal perfect for any day. Made with tender shredded chicken, aromatic vegetables, and fluffy white rice simmered in a flavorful chicken broth, it’s a nourishing dish that brings warmth and satisfaction in every spoonful. Easy to prepare and packed with wholesome ingredients, this soup is an ideal choice for a nutritious family dinner.

Ingredients

Scale

Vegetables

1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced

Main Ingredients

1 tablespoon olive oil
8 cups chicken broth
2 cups cooked chicken, shredded
1 cup uncooked white rice

Seasonings

1 teaspoon dried thyme
1 teaspoon dried dill
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

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Instructions

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, cooking until they soften and become fragrant, about 5 minutes. This step builds the flavorful base of the soup.
Add Garlic: Stir in the minced garlic and cook for an additional minute until it releases its aroma, enhancing the soup’s depth.
Add Broth and Simmer: Pour the chicken broth into the pot and bring the mixture to a gentle simmer, preparing it to cook the rest of the ingredients.
Add Chicken, Rice, and Seasonings: Add the shredded cooked chicken, uncooked white rice, dried thyme, dried dill, and season with salt and pepper. Allow the soup to cook for about 20 minutes or until the rice is tender, stirring occasionally to prevent sticking.
Finish with Fresh Parsley: Just before serving, stir in the fresh chopped parsley to add a bright, fresh flavor and color to the soup.

Notes

Use leftover cooked chicken or rotisserie chicken to save time.
For gluten-free, ensure the chicken broth used is certified gluten-free.
You can substitute white rice with brown rice, but cooking time will increase.
Adjust seasoning to taste, especially salt and pepper near the end.
This soup stores well and tastes even better the next day.