Name: Homemade Chicken and Rice Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil or butter; 1 small onion, diced; 3 cloves garlic, minced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 1 teaspoon salt (adjust to taste); ½ teaspoon black pepper; 1 teaspoon dried thyme; ½ teaspoon dried oregano; ¼ teaspoon turmeric (optional, for color & anti-inflammatory benefits); 6 cups low-sodium chicken broth; 1 lb boneless, skinless chicken breasts or thighs; ¾ cup uncooked white rice (or brown rice, see notes); 1 bay leaf; 1 tablespoon lemon juice (optional, for brightness); 2 tablespoons fresh parsley, chopped

Description

This Homemade Chicken and Rice Soup is a cozy, one-pot meal made with tender chicken, vegetables, and perfectly cooked rice in a rich, savory broth. It’s easy to make and great for meal prep, sick days, or a simple family dinner.

Ingredients

Units Scale

1 tablespoon olive oil or butter
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon turmeric (optional, for color & anti-inflammatory benefits)
6 cups low-sodium chicken broth
1 lb boneless, skinless chicken breasts or thighs
3/4 cup uncooked white rice (or brown rice, see notes)
1 bay leaf
1 tablespoon lemon juice (optional, for brightness)
2 tablespoons fresh parsley, chopped

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Instructions

Step 1: Sauté the Vegetables

Heat olive oil or butter in a large pot or Dutch oven over medium heat.
Add onion, carrots, and celery, and sauté for 3-4 minutes until softened.
Stir in garlic, salt, black pepper, thyme, oregano, and turmeric. Cook for 30 seconds until fragrant.

Step 2: Simmer the Soup

Pour in the chicken broth and add the raw chicken breasts or thighs and bay leaf.
Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through.

Step 3: Cook the Rice & Shred the Chicken

Remove the chicken and shred it with two forks. Set aside.
Stir in the uncooked rice and let simmer for 10-12 minutes (or until rice is tender).
Return the shredded chicken to the pot and stir to combine.

Step 4: Finish & Serve

Stir in lemon juice and fresh parsley for extra flavor.
Taste and adjust seasoning if needed.
Serve hot and enjoy with crusty bread or crackers!

Notes

Using Brown Rice: Add it with the broth and chicken at the start, as it takes longer to cook (about 35-40 minutes).
For a Creamy Version: Stir in ½ cup heavy cream or coconut milk at the end.
Make It Gluten-Free: This soup is naturally gluten-free as long as you use GF broth.
Storage: Store leftovers in the fridge for up to 4 days. Rice will absorb liquid, so add more broth when reheating.