Save A comforting, nourishing soup featuring tender chicken, wholesome vegetables, and fluffy rice simmered together in a flavorful broth—perfect for chilly evenings or when you need a cozy meal.
I first served this to my family on a cold winter night and it instantly became a favorite for its warmth and simplicity.
Ingredients
- Proteins: 1 lb (450 g) boneless skinless chicken breasts or thighs cut into bite sized pieces
- Vegetables: 1 medium onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced
- Grains: 3/4 cup (140 g) long grain white rice rinsed
- Liquids: 8 cups (2 L) low sodium chicken broth
- Seasonings: 1 bay leaf, 1 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp ground black pepper, 1 tsp salt (or to taste)
- Garnish: 2 tbsp fresh parsley chopped (optional), Lemon wedges (optional)
Instructions
- Step 1:
- In a large pot or Dutch oven heat 1 tablespoon olive oil over medium heat.
- Step 2:
- Add the onion carrots and celery. Sauté for 56 minutes until softened.
- Step 3:
- Stir in the garlic and cook for 1 minute until fragrant.
- Step 4:
- Add the chicken pieces and cook for 34 minutes until lightly browned (they do not need to be fully cooked through).
- Step 5:
- Pour in the chicken broth add the rice bay leaf thyme oregano pepper and salt. Stir to combine.
- Step 6:
- Bring to a boil then reduce heat to low. Cover and simmer for 2025 minutes or until the rice is tender and chicken is cooked through.
- Step 7:
- Remove and discard the bay leaf. Taste and adjust seasoning as needed.
- Step 8:
- Ladle the soup into bowls garnish with parsley and serve with lemon wedges if desired.
Save This soup brings my family together especially on cold nights when we all crave comfort food.
Notes
Use a mix of chicken thighs and breasts for added depth of flavor. Pairs well with crusty bread and a crisp Sauvignon Blanc.
Required Tools
Large pot or Dutch oven, chefs knife, cutting board, ladle.
Nutritional Information
Calories 260, Total Fat 5 g, Carbohydrates 30 g, Protein 22 g per serving.
Save Enjoy this hearty soup as a wholesome meal that warms the soul and satisfies the hunger.
Recipe FAQ
- → Can I use brown rice instead of white?
Yes, brown rice can be used but will require a longer simmering time of about 40–45 minutes to become tender.
- → What cuts of chicken work best?
Boneless, skinless chicken breasts or thighs cut into bite-sized pieces are ideal for even cooking and tender texture.
- → Is it necessary to discard the bay leaf before serving?
Yes, the bay leaf is used for flavor during cooking and should be removed before serving as it is tough and not edible.
- → Can I add greens to this dish?
Adding a handful of baby spinach or kale near the end of cooking introduces extra nutrients and color without altering cooking times significantly.
- → What seasonings complement this dish?
Dried thyme, oregano, black pepper, and salt provide a balanced herbaceous and savory profile that enhances the broth and ingredients.