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Easy Chicken and Rice Soup Recipe

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4.2 from 2 reviews

This Easy Chicken and Rice Soup is a comforting, hearty dish perfect for chilly days or when you need a nourishing meal. Made with tender chicken breasts, aromatic vegetables, and long grain white rice simmered in flavorful chicken stock, this soup is simple to prepare yet full of wholesome flavors. The recipe uses basic pantry ingredients and comes together in about 50 minutes, serving six people with a warm, satisfying bowl of homemade goodness.

Ingredients

Vegetables

  • 1/2 yellow onion, finely chopped (~1/2 cup)
  • 1 large carrot, finely chopped (~1/2 cup)
  • 2 cloves garlic, pressed or minced

Proteins & Liquids

  • 2 chicken breasts (~1 lb), cut into bite-sized pieces
  • 8 cups chicken stock or broth

Grains & Fats

  • 1 cup long grain white rice (Lundberg Jasmine Rice recommended)
  • 1-1/2 tablespoons extra virgin olive oil or butter

Seasonings

  • Homemade seasoned salt and pepper, to taste

Instructions

  1. Saute Veggies: Heat the extra virgin olive oil or butter in a large soup pot or Dutch oven over medium heat. Add the finely chopped onions and carrots, season them with homemade seasoned salt and pepper, then stir well to combine. Cover the pot with a lid and sauté the vegetables until they become very tender, about 5 to 7 minutes, stirring occasionally to prevent burning. Remove the lid, add the minced garlic, and sauté for another 30 seconds to release its aroma.
  2. Simmer the Soup: Increase the heat to high and pour in the chicken stock or broth. Bring the mixture to a rolling boil. Once boiling, add the long grain white rice and stir to combine. Season the bite-sized chicken breast pieces with seasoned salt and pepper, then add them to the broth. Stir gently to distribute the chicken evenly. Lower the heat to medium and let the soup simmer uncovered for 15 to 20 minutes, or until the rice is tender and the chicken is cooked through. Taste the soup and adjust seasoning with more seasoned salt and pepper if needed, then ladle into bowls and serve warm.

Notes

  • Use homemade seasoned salt or your favorite seasoning blend to add depth to the soup.
  • For a richer flavor, substitute butter for olive oil in sautéing the vegetables.
  • Make sure to cut the chicken into evenly sized pieces to ensure even cooking.
  • You can use pre-cooked or rotisserie chicken for a quicker version; add it near the end of cooking just to heat through.
  • For a gluten-free option, confirm that your chicken stock and seasonings are gluten free.
  • This soup freezes well; store in airtight containers for up to 3 months.

Find it online: https://simpleplatter.com/easy-chicken-and-rice-soup-recipe/