Chicken and Rice Soup

Why You’ll Love This Recipe

• Balanced Nutrition: Combining protein-rich chicken, wholesome vegetables, and satisfying rice provides a well-rounded meal.
• Ease of Preparation: With simple ingredients and straightforward steps, this soup is accessible even for novice cooks.
• Versatility: Easily adaptable to include your favorite vegetables or to accommodate dietary preferences.
• Make-Ahead Friendly: Prepares well in advance and stores conveniently for future meals.

Ingredients

• Olive oil
• Garlic cloves, minced
• Onion, chopped
• Carrots, diced
• Celery ribs, diced
• Chicken stock powder or bouillon cubes
• Dried parsley
• Dried thyme
• Bay leaf
• Black pepper
• Low-sodium chicken broth
• Water
• Skinless, bone-in chicken thighs
• Uncooked rice (white or brown)
• Salt, to taste
• Fresh parsley, finely chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic; cook for about 3 minutes until the onion becomes translucent.
2. Add Vegetables: Incorporate the diced carrots and celery into the pot, stirring and cooking for an additional minute.
3. Introduce Broth and Chicken: Add the chicken stock powder, dried parsley, dried thyme, bay leaf, black pepper, chicken broth, and water to the pot. Stir well to combine, then add the chicken thighs.
4. Simmer: Cover the pot with a lid and let it simmer on medium-low heat for approximately 30 minutes. Occasionally, skim off any foam that forms on the surface to keep the broth clear.
5. Add Rice: Remove the lid and pour in the uncooked rice. Stir to distribute evenly, then cover and continue to simmer for another 15 minutes.
6. Shred Chicken: Turn off the heat. Carefully remove the chicken thighs from the pot and place them on a large plate. Using two forks, shred the meat, discarding the bones. Return the shredded chicken to the soup.
7. Final Touches: Taste the soup and add salt as needed. Serve hot, garnished with freshly chopped parsley if desired.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour and 5 minutes

Variations

• Vegetable Additions: Enhance the soup’s nutritional value by adding vegetables like peas, corn, or spinach during the last few minutes of cooking.
• Herb Substitutions: Experiment with fresh herbs such as rosemary or basil to introduce different flavor profiles.
• Grain Alternatives: Replace rice with other grains like quinoa or barley for a unique twist.
• Protein Options: Use shredded rotisserie chicken or substitute with turkey for a different protein choice.

Storage/Reheating

To maintain the best texture, it’s advisable to store the rice and broth separately. If stored together, the rice may absorb excess liquid and become mushy.

• Refrigeration: Store the broth and rice in separate airtight containers in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the broth and rice separately for up to 3 months.
• Reheating: Reheat the broth on the stovetop over medium heat until warmed through. Add the rice and heat for an additional few minutes. Alternatively, combine the desired portions of broth and rice in a microwave-safe dish and heat until hot.

FAQs

How can I prevent the rice from becoming too soft in the soup?

To avoid overly soft rice, consider cooking the rice separately and adding it to individual servings just before eating. This method prevents the rice from absorbing too much broth during storage.

Can I use boneless chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used. However, they may result in a slightly less flavorful broth compared to thighs. To enhance the flavor, consider adding a bit more seasoning or using a high-quality chicken broth.

Is it possible to make this soup in a slow cooker?

Absolutely. Sauté the aromatics and vegetables as directed, then transfer them along with the remaining ingredients (except rice) to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add cooked rice during the last 30 minutes of cooking.

How can I make this soup gluten-free?

This soup is naturally gluten-free, provided that the chicken broth and stock powder used do not contain gluten. Always check labels to ensure all ingredients are gluten-free.

What type of rice works best in this soup?

Long-grain white rice is commonly used, but you can experiment with basmati,

Chicken and Rice Soup

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• Author: Isabella
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

This Chicken and Rice Soup is the ultimate comfort food, featuring tender chicken, hearty vegetables, and rice in a flavorful broth. Perfect for cold days or when you need a nourishing meal, this easy one-pot soup is simple to make and incredibly delicious. Whether you’re meal-prepping or cooking for the family, this homemade soup is a must-try!

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Ingredients

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery ribs, diced
• 1 tsp chicken stock powder (or 1 bouillon cube)
• 1 tsp dried parsley
• ½ tsp dried thyme
• 1 bay leaf
• ½ tsp black pepper
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 ½ lbs skinless, bone-in chicken thighs
• ¾ cup uncooked rice (white or brown)
• Salt, to taste
• Fresh parsley, finely chopped (for garnish, optional)

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Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add onion and garlic, cooking until onion is translucent (about 3 minutes).
2. Cook Vegetables: Stir in diced carrots and celery, cooking for another minute.
3. Add Broth and Chicken: Pour in chicken broth, water, chicken stock powder, dried herbs, bay leaf, and black pepper. Stir, then add chicken thighs.
4. Simmer: Cover and simmer on medium-low heat for 30 minutes. Skim off any foam for a clearer broth.
5. Add Rice: Remove lid, add uncooked rice, stir, and cover again. Simmer for another 15 minutes.
6. Shred Chicken: Remove chicken thighs, shred the meat with two forks, and discard bones. Return shredded chicken to the soup.
7. Final Seasoning: Taste and adjust salt if needed. Serve hot, garnished with fresh parsley if desired.

Notes

• For best texture, store the rice separately from the broth if planning to refrigerate leftovers.
• Rice options: White rice cooks quickly, while brown rice requires a longer simmer time.
• Slow cooker method: Follow the same steps but cook on low for 6-7 hours or high for 3-4 hours. Add cooked rice in the last 30 minutes.
• Gluten-free tip: Ensure chicken stock powder and broth are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American