Chicken Soup with Rice

Warm, comforting, and packed with wholesome ingredients, this Chicken Soup with Rice is the ultimate cold-weather meal. Brimming with tender shredded chicken, fragrant herbs, hearty vegetables, and fluffy long-grain white rice, this easy-to-make recipe is both nourishing and satisfying. Simmered in a flavorful chicken broth and infused with garlic, thyme, and bay leaves, every spoonful delivers a cozy, home-cooked taste. Ready in just an hour with minimal effort, it's perfect for weeknight dinners or meal prepping for the week ahead. A garnish of fresh parsley and a splash of optional lemon juice add a vibrant, fresh finish. Whether you’re chasing away a chill or craving classic comfort food, this chicken and rice soup is sure to please the whole family.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 medium celery stalks, sliced
• 2 large garlic cloves, minced
• 1 pound chicken breasts, boneless and skinless
• 8 cups chicken broth
• 2 pieces bay leaves
• 1 teaspoon dried thyme
• 1 cup long-grain white rice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice (optional)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, or until the vegetables are softened.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Place the chicken breasts in the pot and pour in the chicken broth. Add the bay leaves and thyme.

Step 5

Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 6

Cover the pot and let the chicken simmer for about 25 minutes, or until fully cooked through.

Step 7

Remove the chicken breasts from the pot and let them cool slightly. Then shred the chicken using two forks.

Step 8

Add the rice to the pot and bring it back to a boil. Reduce heat and simmer uncovered for around 15 minutes, or until the rice is tender.

Step 9

Return the shredded chicken to the pot. Stir in the salt and black pepper. Let it simmer for another 5 minutes to heat through.

Step 10

Taste and adjust seasoning if necessary.

Step 11

Remove the bay leaves before serving.

Step 12

Garnish with fresh parsley and a splash of lemon juice for added freshness, if desired.

Step 13

Serve the chicken soup hot and enjoy!

Nutrition Facts

Serving size	(2899.2g)

Amount per serving	% Daily Value*
Calories	1506.0

Total Fat 45.6g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 7250.9mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 7.0g	0%
Total Sugars 13.8g
Protein 175.7g	0%

Vitamin D 4.5IU	0%
Calcium 354.7mg	0%
Iron 13.8mg	0%
Potassium 3589.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.9%

Protein: 47.8%

Carbs: 24.3%