Description
There’s a reason chicken rice soup is considered a healing food across generations and cultures. It’s wholesome, budget-friendly, and endlessly adaptable. It’s the kind of meal that brings people together, warms your spirit, and leaves you nourished and satisfied.
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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2 carrots, peeled and sliced
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2 celery stalks, sliced
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2 cloves garlic, minced
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3/4 cup long grain white rice (uncooked)
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6 cups chicken broth (low sodium preferred)
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2 cups cooked chicken, shredded
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1 bay leaf
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1 tsp dried thyme
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Salt and pepper to taste
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Juice of half a lemon (optional)
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Fresh parsley for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until vegetables soften.
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Add garlic and cook for 1 minute until fragrant.
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Stir in uncooked rice, broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
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Reduce heat to low and simmer for 15–20 minutes, or until rice is cooked.
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Add cooked shredded chicken and simmer for another 5 minutes.
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Remove bay leaf, stir in lemon juice if using, and adjust seasoning.
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Serve hot, garnished with fresh parsley.
Notes
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Use leftover or rotisserie chicken for convenience.
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For meal prep, store rice separately and combine before serving.
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Add a parmesan rind during cooking for extra flavor.
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Freezes well—store in individual containers for easy lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes