Chicken And Rice Soup
A comforting and hearty soup with tender chicken, wholesome brown rice, and classic vegetables like carrots and celery. This simple, one-pot meal is perfect for a chilly day or when you need a nourishing lift.
For 8 servings
Sauté the vegetables.
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 2 chopped onions, 4 diced carrots, and 4 diced celery stalks. Cook for 7-10 minutes until vegetables soften, stirring occasionally. Add 4 minced garlic cloves and cook for 1 minute more until fragrant.
TIPTo ensure even cooking, dice your vegetables into similar-sized pieces.Add liquids and chicken, then simmer.
Pour in 12 cups low-sodium chicken broth. Add 900g chicken breasts, 1.5 cups brown rice, 1 tsp dried thyme, 2 bay leaves, a pinch of salt, and a pinch of black pepper. Bring the mixture to a gentle boil, then reduce heat to low.
Cook until chicken and rice are tender.
Cover the pot and simmer for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the brown rice is tender. Stir occasionally to prevent rice from sticking to the bottom of the pot.
Shred the chicken.
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Let them cool for a few minutes until safe to handle, then shred the chicken using two forks. Discard the bay leaves from the soup.
Finish and serve the soup.
Return the shredded chicken to the pot with the soup. Stir in 4 tbsp fresh parsley. Taste the soup and adjust seasonings with additional salt and pepper if needed, ensuring a balanced and flavorful broth.
TIPFor extra flavor, let the soup rest for 10 minutes off the heat before serving to allow flavors to meld.Ladle into bowls and serve hot.
Ladle generous portions of the hot chicken and rice soup into individual serving bowls. Serve immediately, optionally garnished with a sprinkle of extra fresh parsley for a vibrant finish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use a good quality low-sodium chicken broth.
- 2You can use chicken thighs instead of breasts for a richer flavor and more tender meat.
- 3To shred chicken easily, you can use a stand mixer with the paddle attachment on low speed.
- 4Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid, so you may need to add a splash of broth when reheating.
- 5This soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
Adapt it for your goals.
Quick
Use 4 cups of shredded rotisserie chicken and quick-cook brown rice. Add the chicken at the end and adjust simmer time for the rice according to package directions.
low carbLow carb
Replace the brown rice with 2 cups of cauliflower rice. Add it during the last 5-7 minutes of cooking so it doesn't get mushy.
vegetarianVegetarian
Omit the chicken and use vegetable broth. Add 1 can of drained and rinsed chickpeas or white beans for protein.
healthyHealthy
Add 2 cups of chopped spinach or kale during the last 5 minutes of cooking for an extra boost of vitamins and fiber.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Rich in Fiber
Brown rice provides complex carbohydrates and dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Packed with Vitamins
Carrots, celery, and onions are loaded with essential vitamins like Vitamin A and C, which support vision, skin health, and a strong immune system.
Hydrating and Nourishing
As a broth-based soup, it's a great way to stay hydrated while providing your body with easily digestible nutrients, making it perfect comfort food when you're feeling under the weather.
Frequently asked questions
Yes, this soup is very healthy. It's a balanced meal with lean protein from chicken, complex carbohydrates and fiber from brown rice, and plenty of vitamins and minerals from the vegetables.