Description
Hearty chicken and rice soup embraces classic comfort with tender chicken, wholesome rice, and savory herbs simmered in rich broth. Warm spoonfuls transport you to grandma’s kitchen, promising nourishment and pure culinary happiness.
Ingredients
Scale
Main Protein:
- 2.5 cups diced cooked chicken
- 6 cups low-sodium chicken broth
Vegetables and Aromatics:
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 3 medium carrots, peeled and sliced
- 2 cloves garlic, minced
- 2 bay leaves
Seasonings and Grains:
- 2 tablespoons (30 milliliters) butter
- 0.5 teaspoon dried parsley
- 0.5 teaspoon dried thyme leaves
- 0.25 teaspoon freshly ground black pepper
- 1 cup uncooked long-grain white rice, such as jasmine or basmati
- Fresh parsley or thyme for garnish
Instructions
- Gently melt butter in a spacious Dutch oven or heavy stockpot over medium heat, creating a smooth base for sautéing vegetables.
- Introduce chopped onions, celery, and carrots to the melted butter, stirring occasionally and allowing them to soften and develop a tender texture for 5-7 minutes.
- Reduce heat to low and carefully fold in minced garlic, dried parsley, thyme, and freshly ground black pepper, creating an aromatic foundation for the soup.
- Carefully stir the spices for one minute, ensuring the garlic doesn’t burn and allowing the herbs to release their delicate flavors.
- Pour chicken broth into the vegetable mixture and add bay leaves, then increase heat to bring the liquid to a rolling boil.
- Introduce uncooked rice to the boiling broth, then immediately reduce heat, cover the pot, and let the mixture simmer gently for approximately 20 minutes until the rice becomes perfectly tender.
- Remove the pot from heat and discard the bay leaves, creating a clean base for the final touches.
- Gently fold diced cooked chicken into the broth and rice, ensuring even distribution throughout the soup.
- Season the soup with kosher salt and additional black pepper, tasting and adjusting seasoning to personal preference.
- Garnish with freshly chopped parsley or thyme leaves, adding a vibrant touch of color and a burst of fresh herbal flavor before serving.
Notes
- This heartwarming soup transforms simple ingredients into a deeply satisfying meal perfect for chilly days or when comfort is needed.
- Sautéing vegetables in butter creates a rich flavor foundation that elevates the entire soup’s taste profile and aromatic complexity.
- Toasting spices briefly before adding liquid intensifies their essence, allowing herbs like parsley and thyme to release maximum flavor potential.
- Cooking rice directly in the broth helps absorb delicious chicken stock, ensuring each grain is infused with savory goodness.
- Using pre-cooked chicken streamlines preparation and makes this recipe an excellent way to repurpose leftover roasted or rotisserie chicken.
- Finishing with fresh herbs not only adds visual appeal but also introduces a bright, fresh layer of flavor that cuts through the soup’s richness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 273 kcal
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 65 mg