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Chicken and Rice Soup

A heartwarming blend of tender chicken, wholesome rice, and vibrant vegetables simmered in flavorful broth, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded
  • 1 cup cooked rice
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 teaspoon dried thyme

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3 minutes or until it becomes translucent.
  2. Stir in the diced carrots and celery, cooking for an additional 5 minutes until they soften slightly.
  3. Add the minced garlic to the pot and sauté for 1 more minute, allowing that delightful aroma to fill your kitchen.
  4. Carefully add the chicken broth to the pot and bring everything to a gentle boil.
  5. Once boiling, reduce the heat and stir in the shredded chicken and cooked rice. Let it simmer for about 10 minutes, ensuring that the flavors meld perfectly.
  6. Finally, season with salt, pepper, and dried thyme to taste.
  7. Ladle the soup into bowls, and enjoy this comforting meal while it’s still warm!

Notes

Feel free to swap in any vegetables you have on hand. Avoid overcooking the rice, as it can become mushy. If using raw chicken, consider cooking it in the broth first.