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Classic Chicken and Rice Soup

A close-up of a bowl of hearty chicken and rice soup, filled with shredded chicken, carrots, celery, rice, and parsley.
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A comforting and easy-to-make soup with tender chicken, vegetables, and rice, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup long-grain white rice
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  2. Add garlic and thyme. Cook for 1 minute until fragrant.
  3. Pour in chicken broth and bring to a boil. Add chicken breasts and rice. Reduce heat to low, cover, and simmer for 20 minutes.
  4. Remove chicken from the pot and shred it with two forks. Return shredded chicken to the pot.
  5. Season with salt and pepper. Simmer for 5 more minutes.
  6. Garnish with fresh parsley before serving.

Notes

  • Swap chicken broth for vegetable broth for a lighter option.
  • Freeze leftovers in airtight containers for up to 3 months.
  • For meal planning, double the recipe and store portions in the fridge for up to 4 days.

Nutrition

Find it online: https://kitchenuser.net/chicken-and-rice-soup-recipe-easy-comfort/