Description
Hearty chicken and rice soup weaves comfort through each spoonful, bringing warmth from grandma’s kitchen to modern tables. Nourishing ingredients blend seamlessly, creating a soul-soothing meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
Vegetables:
- 1 medium onion, chopped
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 1/2 cups frozen peas
Liquid and Seasonings:
- 6 cups (1.4 liters) chicken broth (or homemade)
- 1 cup long-grain white rice, rinsed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1 tablespoon lemon juice (optional, for a fresh flavor)
- Salt and pepper to taste
- 2 cloves garlic, minced
Instructions
- Sauté aromatic onions and minced garlic in olive oil until they become translucent and fragrant, releasing their delicate flavors.
- Introduce diced carrots and celery to the pot, allowing them to soften and develop a tender texture while infusing the base with robust vegetable essence.
- Sprinkle dried thyme and rosemary into the mixture, gently toasting the herbs to enhance their aromatic profile and create a rich foundational flavor.
- Stream chicken broth into the vegetable medley, creating a warm, comforting liquid base that will serve as the soup’s primary liquid.
- Incorporate tender shredded chicken and uncooked rice, stirring to distribute ingredients evenly throughout the broth.
- Reduce heat and cover the pot, allowing the rice to absorb the flavorful liquid and become perfectly tender, while the chicken melds with the surrounding ingredients.
- Introduce frozen peas during the final cooking stage, providing a burst of vibrant color and sweet, fresh flavor to the soup.
- Evaluate the seasoning, carefully adjusting salt and pepper to create a balanced and harmonious taste profile.
- Brighten the soup with a delicate splash of lemon juice, adding a subtle citrus note that cuts through the richness.
- Finish by garnishing with freshly chopped parsley, adding a final layer of color and a touch of herbaceous freshness before serving.
Notes
- Use low-sodium chicken broth to control salt intake and create a healthier version of the soup.
- For a gluten-free option, replace regular rice with quinoa or cauliflower rice, ensuring the same comforting texture.
- Enhance protein content by adding a can of drained white beans or shredding rotisserie chicken for extra flavor and convenience.
- Prep vegetables in advance and store in the refrigerator to reduce cooking time and make the recipe more weeknight-friendly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 50 mg