Chicken and Rice Soup Recipe
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.99 out of 5 stars
(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
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Preparation
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.
Step 5
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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.
