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Chicken Rice Soup

Chicken Rice Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 6 cups low-sodium chicken broth
  • 1 cup long-grain white rice, rinsed
  • 2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • Juice of 1 lemon
  • Fresh parsley, chopped

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, thyme, bay leaf, and black pepper; cook 1 minute.
  2. Add broth and rice; bring to a boil. Reduce heat to low, cover, and simmer 15 minutes until rice is tender.
  3. Stir in chicken and simmer, uncovered, 5 minutes to warm through. Taste and adjust salt and pepper.
  4. Remove bay leaf, stir in lemon juice. Ladle into bowls, top with parsley, and serve hot.

Notes

The rice will continue to absorb liquid as the soup sits, thickening the broth. Add a splash of chicken broth or water when reheating to loosen it up.