Description
Savor authentic comfort with this easy chicken and rice soup A delicious bowl packed with flavor perfect for any day of the week
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup uncooked long-grain rice
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- To begin, gather all your ingredients for an efficient cooking experience. Chop your vegetables finely, dice the chicken into bite-sized cubes, and measure out the rice. If you’re short on time, using pre-diced chicken and frozen mixed vegetables can speed up the process. To save on chopping time, consider using a garlic press to mince the garlic quickly.
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the diced chicken, cooking until no longer pink—this should take about 5 minutes. Next, add the rice, thyme, salt, black pepper, bay leaf, and chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for approximately 20-25 minutes, or until the rice is tender and has absorbed many of the flavors. Stir occasionally to avoid sticking to the bottom of the pot.
- Once cooking time is complete, taste and adjust the seasonings if necessary. Remove the bay leaf and ladle the soup into bowls. For an eye-catching presentation, garnish with fresh parsley and a drizzle of olive oil. You could also serve it in rustic bowls for a homey feel or elegant dishes for a dinner party.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American