Description
This wholesome soup combines shredded chicken, fluffy rice, and a medley of vegetables in a savory broth. It’s easy to make, filling, and perfect for the whole family.
Ingredients
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- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- 8 cups (2 liters) chicken broth
- 1 cup uncooked white or brown rice
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 bay leaf
- Salt and pepper, to taste
- Optional: Juice of 1/2 lemon for a bright finish
For garnish:
- Fresh parsley, chopped
- Crusty bread for serving
Instructions
- Sauté the vegetables:
- Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes, or until softened. Add the garlic, thyme, and parsley, and cook for another 1 minute, stirring constantly.
- Add the broth and rice:
- Pour in the chicken broth and bring to a boil. Stir in the uncooked rice and add the bay leaf. Reduce the heat to a simmer and cook for 15-20 minutes (for white rice) or 30-35 minutes (for brown rice), or until the rice is tender.
- Add the chicken:
- Stir in the shredded chicken and simmer for an additional 5 minutes, until heated through.
- Season the soup:
- Remove the bay leaf. Taste the soup and season with salt and pepper as needed. Stir in the lemon juice, if using, for a fresh, tangy flavor.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side.
Notes
- Make it creamy: Stir in 1/2 cup heavy cream or coconut milk at the end for a creamy variation.
- Gluten-free: Ensure that the chicken broth is gluten-free if needed.
- Leftovers: The rice will absorb more liquid as it sits. Add extra broth or water when reheating to restore the soup’s consistency.