Classic Homemade Chicken and Rice Soup
Make a rich, satisfying chicken and rice soup on the stovetop. This recipe yields tender shredded chicken and a flavorful broth.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 8 cups low sodium chicken broth
- 2 cups cooked, shredded chicken breast
- 1 cup uncooked long-grain white rice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the thyme and rosemary. Cook for 1 minute until fragrant.
- Pour in the chicken broth. Bring the mixture to a boil.
- Add the uncooked rice to the boiling broth. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender.
- Stir in the cooked, shredded chicken. Heat through for about 3 minutes.
- Season the soup with salt and pepper to your preference.
- Stir in the fresh parsley just before serving.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you prefer a thicker soup, add 1/2 cup of quick-cooking rice instead of long-grain rice, or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of cooking.
- This soup freezes well for future meals. Cool completely before transferring to freezer-safe containers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
- Cholesterol: 75