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Easy Chicken and Rice Soup

A close-up of a bowl of comforting chicken rice soup, filled with shredded chicken, rice, carrots, and fresh parsley.
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A comforting and quick chicken and rice soup perfect for weeknights. This recipe uses simple ingredients and is great for using leftover chicken.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 cups cooked chicken, shredded or diced
  • 1 cup uncooked white rice
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth. Add thyme, rosemary, salt, and pepper. Bring to a boil.
  4. Stir in the cooked chicken and uncooked rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender.
  5. Taste and adjust seasoning if needed.
  6. Ladle soup into bowls and garnish with fresh parsley.

Notes

  • For a richer flavor, use homemade chicken broth.
  • Rotisserie chicken is a convenient option for the cooked chicken.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • You can add other vegetables like peas or corn.
  • For a gluten-free option, ensure your chicken broth is gluten-free.

Nutrition

Find it online: https://gourmetgaze.com/chicken-rice-soup-recipe/