Chicken and Rice Soup Recipe

Chicken and Rice Soup Recipe

from natashaskitchen.com
60 min

This Chicken and Rice Soup is loaded with tender chicken, rice, and veggies in a flavorful broth. You'll make Chicken Rice Soup on repeat.

Ingredients

  • 2 tbsp olive oil (or avocado oil)
  • 1 large onion (diced)
  • 2 large carrots (diced)
  • 1 stalk celery (diced)
  • 1 lb chicken breast (3 small) (or chicken thighs)
  • 1/3 cup long grain rice ((uncooked) such as basmati or jasmine)
  • 8 cups chicken broth (or stock)
  • 1 cup water
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp ground black pepper (adjust to taste)
  • 2 bay leaves
  • 2 tbsp fresh herbs (dill, or parsley, or a combination)

Directions

  1. 1

    Preheat a dutch oven or soup pot with oil over medium heat, add in onion, carrots, and celery, and saute until lightly softened and golden, about 6-7 minutes.

  2. 2

    Add chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring it to a boil, skimming off any foam that rises to the top. Reduce heat to medium-low and cook uncovered at a light boil for 25-30 minutes, or until rice is tender and chicken is cooked through.*

  3. 3

    Remove chicken from the soup, shred it into small pieces and add it back to the soup then remove from heat.

  4. 4

    Add herbs, season to taste if needed, and serve.