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Easy Chicken Rice Soup Recipe From Scratch

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Chicken and Rice Soup RecipeTin Eats
Chicken and Rice Soup RecipeTin Eats from www.recipetineats.com

Description

Chicken rice soup is a classic comfort food, perfect for cold weather or when you need a warm and comforting meal. This recipe is easy to follow and perfect for beginners. It's made from scratch, so you can control what goes into it and adjust the seasoning to your taste.

Prep Time

The prep time for this recipe is around 10-15 minutes, depending on how fast you can chop your vegetables.

Cook Time

The cook time for this recipe is around 40-45 minutes.

Ingredients

  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 bay leaf
  • 1 teaspoon of dried thyme
  • 6 cups of chicken broth
  • 1 cup of uncooked white rice
  • 2 cups of shredded cooked chicken
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Equipment

  • A large pot or Dutch oven
  • A wooden spoon or spatula
  • A sharp knife
  • Cutting board

Method

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
  2. Add the chopped carrots and celery to the pot and cook for 5-7 minutes or until they start to soften.
  3. Add the bay leaf, dried thyme, chicken broth, and rice to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the rice is cooked.
  4. Add the shredded chicken to the pot and heat through for 5-7 minutes.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh parsley if desired.
  7. Serve hot and enjoy!

Notes

  • If you don't have cooked chicken on hand, you can poach chicken breasts in the chicken broth for 15-20 minutes or until cooked through. Remove the chicken from the broth, shred it, and add it back to the pot.
  • You can use any type of rice you prefer, but white rice is traditional for this recipe.
  • If you want a thicker soup, you can add a tablespoon or two of flour to the sautéed vegetables before adding the broth.

Nutrition Info

This recipe makes around 6 servings. Each serving contains approximately:
  • Calories: 280
  • Protein: 21g
  • Fat: 7g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 650mg

Recipe FAQ

Can I freeze this soup?

Yes! Allow the soup to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook, so you may need to adjust the cooking time accordingly.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use any type of cooked chicken you prefer.

Recipe Tips

  • Make a double batch and freeze half for a quick and easy meal later on.
  • Add some chopped spinach or kale to the soup for extra nutrition.
  • Top with some grated Parmesan cheese for extra flavor.
  • Use a rotisserie chicken from the grocery store to save time on cooking and shredding the chicken.

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