Chicken and Rice Soup Recipe

As seen on

Natasha's Kitchen

Total Time

1 hr

Prep Time

15 mins

Cook Time

45 mins

Rating

(79)

Ingredients

8 servings

2 tbsp olive oil, or avocado oil
1 large onion, diced
2 large carrots, diced
1 stalk celery, diced
1 lb chicken breast (3 small), or chicken thighs
1/3 cup long grain rice (uncooked) such as basmati or jasmine
8 cups chicken broth, or stock
1 cup water
1 tsp salt, adjust to taste
1/2 tsp ground black pepper, adjust to taste
2 bay leaves
2 tbsp fresh herbs, dill, or parsley, or a combination

American Beginner Dinner Sautéing ...

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Preparation

Inline ingredients (beta)

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Step 1

Preheat a dutch oven or soup pot with oil over medium heat, add in onion, carrots, and celery, and saute until lightly softened and golden, about 6-7 minutes.

Step 2

Add chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring it to a boil, skimming off any foam that rises to the top. Reduce heat to medium-low and cook uncovered at a light boil for 25-30 minutes, or until rice is tender and chicken is cooked through.

Step 3

Remove chicken from the soup, shred it into small pieces and add it back to the soup then remove from heat.

Step 4

Add herbs, season to taste if needed, and serve.

Chef’s notes

Cook time can depend on the thickness of your chicken breast. Cook until chicken is just cooked through and reaches 165˚F on an instant-read thermometer.

Use up any leftover Roast Chicken or rotisserie chicken in this soup. Simply add the cooked shredded chicken to the broth after the rice is fully cooked.

Categories

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Meal Types

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Ingredients

Seasonal Recipes

Skill Level

other

Chicken and Rice Soup Recipe

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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