Dairy-Free Simple Chicken and Rice Soup

Warm, nourishing, and completely dairy-free, this Simple Chicken and Rice Soup is the ultimate comfort food for any season. Packed with tender shredded chicken, hearty white rice, and a medley of sautéed vegetables, this recipe delivers wholesome flavors in every spoonful. A blend of garlic, thyme, and a hint of bay leaf infuses the broth with aromatic depth, while a garnish of fresh parsley adds a vibrant finishing touch. Ready in about an hour with just one pot, this family-friendly recipe is as easy to prepare as it is satisfying. Perfect for those seeking a dairy-free option, this chicken and rice soup is a delicious way to warm up on a chilly evening or to enjoy as a light, healthy meal anytime.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 chicken breasts, boneless and skinless
• 1 cup uncooked white rice
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (optional for garnish)

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 into the pot. Sauté the vegetables for about 5 minutes, stirring occasionally, until the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Place the chicken breasts into the pot and pour in the uncooked white rice.

Step 5

Add the chicken broth to the pot, ensuring the chicken and rice are fully submerged.

Step 6

Sprinkle in the dried thyme, and add the bay leaf, salt, and freshly ground black pepper.

Step 7

Increase the heat to bring the soup to a boil, then reduce to a simmer. Cover the pot with a lid and let it cook for approximately 25-30 minutes, or until the chicken is cooked through and the rice is tender.

Step 8

Remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup.

Step 9

Simmer the soup for an additional 5-10 minutes to let the flavors meld together. Adjust seasoning with additional salt and pepper to taste, if necessary.

Step 10

Remove the bay leaf and discard it.

Step 11

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired, before serving.

Nutrition Facts

Serving size	(2795.0g)

Amount per serving	% Daily Value*
Calories	1577.8

Total Fat 41.3g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 170mg	0%
Sodium 3333.2mg	0%
Total Carbohydrate 200.7g	0%
Dietary Fiber 12.3g	0%
Total Sugars 22.0g
Protein 97.0g	0%

Vitamin D 2IU	0%
Calcium 269.1mg	0%
Iron 6.4mg	0%
Potassium 1932.8mg	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: 23.8%

Protein: 24.8%

Carbs: 51.4%