Name: Chicken Rice Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 2 cloves garlic, minced; 6 cups chicken broth; 1 cup long-grain white rice; 1 teaspoon dried thyme; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

Season the chicken breasts with salt and pepper on both sides.
In a large pot over medium heat, add the olive oil. Once hot, add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through.
Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Once boiling, stir in the rice and dried thyme.
Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the rice is tender.
While the soup is simmering, shred the cooked chicken into bite-sized pieces using two forks.
Return the shredded chicken to the pot and stir to incorporate.
Taste the soup and adjust the seasoning with salt and pepper as needed.
If the soup is too thick, add more chicken broth to reach your desired consistency.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

Ingredients

Instructions

Nutrition Facts