Go Back

Cozy Chicken and Rice Soup

A warm and comforting blend of tender chicken, fluffy rice, and aromatic vegetables perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Seasonings
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 each carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
Main Ingredients
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded (Halal)
  • 1 cup long-grain rice
  • to taste Salt and pepper
  • to taste Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they become soft and fragrant.
  3. Stir in the minced garlic, dried thyme, and bay leaf. Cook for an additional minute, allowing the flavors to develop.
  4. Add the chicken broth to the pot and increase the heat to bring it to a boil.
  5. Once boiling, add the long-grain rice. Reduce the heat to a simmer and cover. Let it cook for about 15 minutes, or until the rice is tender.
  6. Stir in the cooked shredded chicken, allowing it to warm through. Season with salt and pepper to taste.
  7. Remove from heat. Discard the bay leaf and serve hot, garnished with fresh parsley.

Notes

For extra flavor, consider simmering the soup longer. Store in the fridge for up to 4 days or freeze for 3 months. Reheat over low heat, adding broth as needed.