Hearty Chicken & Rice Soup is a nourishing, comforting dish that combines tender chicken, hearty rice, and a flavorful broth. Packed with vegetables like carrots, celery, and onions, this soup is a balanced and filling meal that offers a perfect blend of protein, fiber, and wholesome nutrients. Whether you’re fighting off a cold or simply craving something comforting, this chicken and rice soup is easy to prepare, flavorful, and sure to warm you up from the inside out. It’s the kind of soup you’ll want to keep in your recipe rotation for any time you need a heartwarming meal.

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast (or thighs)
  • 6 cups chicken broth (or vegetable broth)
  • 1 cup long-grain white rice (or brown rice for added fiber)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste
  • 1 bay leaf
  • 2 cups spinach or kale, chopped (optional, for added greens)
  • 1 tbsp lemon juice (optional, for a bright finishing touch)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables begin to soften and the onion is translucent. Add the minced garlic and cook for another 1 minute, until fragrant.
  2. Cook the Chicken: Add the chicken breasts (or thighs) to the pot, seasoning them with a bit of salt and pepper. Cook for 5-6 minutes on each side, until the chicken is browned on the outside but not fully cooked through. Remove the chicken from the pot and set aside.
  3. Add the Broth and Seasonings: Pour in the chicken broth and stir in the dried thyme, rosemary, bay leaf, and more salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a simmer. Return the chicken to the pot and let it cook for about 15 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F or 75°C).
  4. Shred the Chicken: Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
  5. Add the Rice: Stir in the rice and continue to simmer the soup for an additional 15-20 minutes, until the rice is tender and fully cooked. If you’re using brown rice, it may take a little longer to cook.
  6. Add Greens: If you’re using spinach or kale, stir it into the soup during the last 5 minutes of cooking, letting it wilt into the broth.
  7. Finish and Serve: Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed. For a zesty touch, stir in a tablespoon of lemon juice. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~300-350 kcal
  • Protein: ~25-30 g
  • Fat: ~10-12 g
  • Carbohydrates: ~35-40 g
  • Fiber: ~3-4 g (depending on the type of rice used)
  • Sugars: ~5-6 g
  • Sodium: ~600-800 mg (depending on the broth used)
  • Vitamin A: ~80% of the Daily Value (from carrots and greens)
  • Vitamin C: ~20% of the Daily Value (from spinach or kale)

Notes:

  • You can use leftover rotisserie chicken or cook the chicken in advance to save time.
  • For a creamier version, add 1/2 cup of heavy cream or coconut milk during the last few minutes of cooking.
  • Brown rice or quinoa can be swapped in for white rice for a heartier, more nutritious alternative.
  • This soup freezes well, so make a big batch and store individual portions for future meals. Just be aware that the rice may absorb more liquid upon freezing, so you may need to add extra broth when reheating.

Enjoy the rich, satisfying flavors of Hearty Chicken & Rice Soup