– **Title**: Easy Chicken and Rice Soup
– **Ingredients**:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 6 cups chicken broth
– 1 cup cooked chicken, shredded (rotisserie chicken works well)
– 1 cup white rice (or brown rice)
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (optional, for serving)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Stir in the shredded chicken, white rice, bay leaf, and dried thyme. Return to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender.
5. Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
6. Serve hot, garnished with fresh parsley and lemon wedges if desired. Enjoy!
Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can use vegetable oil or butter if that’s what you have. Each will add its own flavor.
Onion: A medium onion creates a nice base for the soup. If you want a milder taste, try using a sweet onion like Vidalia.
Carrots & Celery: Both add crunch and sweetness. You could swap these for frozen mixed veggies if you’re in a hurry. 1-2 cups of frozen peas or corn could also work!
Garlic: Fresh garlic is the way to go, but if you’re out, 1/4 teaspoon of garlic powder is a decent substitute.
Chicken Broth: Homemade is best, but store-bought works just fine. You can use vegetable broth for a lighter soup or low-sodium broth to reduce salt.
White Rice: Uncooked rice expands as it cooks, but you can use brown rice. Just note that brown rice will take longer to cook.
Dried Thyme & Parsley: These herbs add flavor. Fresh herbs can also be used; just double the amount since fresh herbs are milder.
How Do I Make Sure My Vegetables Are Perfectly Cooked?
Cooking the veggies properly makes all the difference in your soup’s flavor and texture. When you sauté, aim for them to be soft but not mushy.
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery and cook for about 5-7 minutes. Stir occasionally to avoid burning.
- When veggies are softened, add garlic and sauté for an additional 1-2 minutes, avoiding overcooking.
How to Make Easy Chicken and Rice Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup white rice (uncooked)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This easy chicken and rice soup will take you about 10 minutes to prep and 30 minutes to cook. Total time is around 40 minutes. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these veggies until they’re softened, which should take about 5-7 minutes. Stir occasionally to avoid browning.
2. Adding Garlic:
Add the minced garlic to the pot and sauté for another 1-2 minutes. You want the garlic to become fragrant, so keep an eye on it to prevent burning.
3. Pouring in the Broth:
Now it’s time to add the chicken broth! Pour it into the pot and bring everything to a boil. This will be the base for your delicious soup.
4. Mixing in Chicken and Rice:
Once the broth is boiling, add the shredded chicken, uncooked rice, dried thyme, and dried parsley. Give it a good stir so everything is combined nicely.
5. Simmering the Soup:
Reduce the heat to low and cover the pot. Let it simmer for about 20 minutes. This will allow the rice to cook and absorb all the flavors, making the soup hearty and comforting.
6. Seasoning to Taste:
After 20 minutes, check if the rice is tender. If it’s cooked, season the soup with salt and pepper to taste. If you like a thinner soup, feel free to add more chicken broth.
7. Serving the Soup:
Serve your soup hot and garnish with fresh chopped parsley for a lovely finish. Enjoy this warming bowl of goodness!
Can I Use Brown Rice Instead of White Rice?
Yes, you can! Just keep in mind that brown rice takes longer to cook. You’ll need to simmer the soup for an additional 15-20 minutes, or until the rice is tender. You may also want to add a bit more broth to ensure the soup remains flavorful and not too thick.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, vegetable broth works great as a substitute! For a heartier flavor, you can also use a homemade broth or even water, but be prepared to season it a bit more with salt and spices to enhance the flavor.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze the soup in freezer-friendly containers for up to three months. Just be sure to leave some space at the top of the container for expansion as it freezes. To reheat, simply thaw in the refrigerator overnight and warm it on the stove or in the microwave.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add any vegetables you love or have on hand, such as peas, spinach, or corn. Just add them to the pot along with the shredded chicken, and they’ll cook beautifully in the broth!
