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Chicken and Rice Soup

Creamy Chicken and Rice Soup Recipe

Chicken and Rice Soup is a simple yet flavorful dish madewith chicken, rice, vegetables, and broth. It’s a classic comfort food that canbe customized to suit individual tastes. The combination of chicken and riceoffers both protein and carbohydrates, making it a filling and well-roundedmeal. The soup is often flavored with herbs like thyme and rosemary, creating asavory and aromatic broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 2 celery stalks chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 6 cups chicken broth preferably low-sodium
  • 1 cup cooked or raw chicken diced or shredded
  • 3/4 cup long-grain white rice or any rice of your choice
  • 1 cup frozen peas optional
  • 2 tablespoons fresh parsley chopped (optional, for garnish)
  • Lemon wedges optional, for serving

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Sharp knife
  • Wooden Spoon or Ladle
  • Measuring Cups and Spoons
  • Soup Ladle
  • Strainer

Method
 

  1. Sauté the vegetables: Heat olive oil or butter in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
  2. Add garlic and seasonings: Stir in the minced garlic, dried thyme, rosemary, salt, and pepper. Sauté for another minute until the garlic becomes fragrant.
  3. Pour in the broth: Add the chicken broth to the pot and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
  4. Add chicken and rice: Stir in the chicken (either cooked or raw) and rice. Let the soup simmer for another 20-25 minutes, or until the rice is tender and cooked through.
  5. Optional: Add peas: About 5 minutes before the soup is done, toss in the frozen peas (if using). They’ll add a pop of color and sweetness to the soup.
  6. Taste and adjust: Taste the soup and adjust the seasoning, adding more salt or pepper if needed. If the soup is too thick, feel free to add a little more chicken broth or water to reach your desired consistency.
  7. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and a wedge of lemon if desired. Serve hot and enjoy!

Notes

I cooked this soup with love and care, ensuring every ingredient adds richness to the dish. The rice absorbs all the flavors from the chicken and broth, making each spoonful a delightful experience. You can make this soup your own by adding your favorite vegetables or adjusting the spices for a personal twist.