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Simple Chicken and Rice Soup

A warm and comforting bowl of chicken and rice soup, filled with tender chicken, fluffy rice, and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup cooked chicken, shredded Feel free to use pre-cooked chicken.
  • 1 cup cooked rice
  • 4 cups chicken broth
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced Add in the last minute of sautéing.
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1 leaf bay leaf Remove before serving.

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of water or a tablespoon of olive oil.
  2. Add the chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
  3. Add the minced garlic in the last minute to release its fragrant aroma.
Cooking
  1. Pour in the 4 cups of chicken broth and bring it to a gentle boil.
  2. Add in the bay leaf, dried thyme, salt, and pepper to taste.
  3. Reduce the heat to low, and add the shredded chicken and cooked rice to the pot. Stir well to combine everything.
  4. Allow the soup to simmer on low for about 15-20 minutes.
Serving
  1. Check the seasoning one last time and adjust salt and pepper as needed.
  2. Remove the bay leaf before serving.
  3. Ladle the soup into bowls and consider adding your favorite toppings, like fresh herbs or a squeeze of lemon juice.

Notes

Store in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed.