Classic Chicken and Rice Soup
A comforting and hearty chicken and rice soup, perfect for any day of the week. This recipe combines tender chicken, wholesome vegetables, and fluffy rice in a savory broth.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) medium onion, diced
- (2) carrots, diced
- (2) celery stalks, diced
- (2 cloves) garlic, minced
- (8 cups) chicken broth
- (2 cups) cooked chicken, shredded
- (1 cup) long-grain white rice
- (1 teaspoon) dried thyme
- (1 teaspoon) dried parsley
- Salt to taste
- Pepper to taste
- (2 cups) fresh spinach, chopped (optional)
Instructions
- 1
In a large pot, heat 1 tablespoon olive oil over medium heat.
- 2
Add 1 medium onion, diced, and sauté for 3-4 minutes until translucent.
- 3
Stir in 2 carrots, diced, and 2 celery stalks, diced, and cook for another 5 minutes until softened. Add Salt to taste.
- 4
Add 2 cloves garlic, minced, and cook for 1 minute until fragrant.
- 5
Pour in 8 cups chicken broth and bring to a boil.
- 6
Once boiling, add 1 cup long-grain white rice, 1 teaspoon dried thyme, and 1 teaspoon dried parsley.
- 7
Reduce heat to low and simmer for 15-20 minutes until the rice is cooked through.
- 8
Stir in 2 cups cooked chicken, shredded, and season with salt and pepper to taste.
- 9
If using, add 2 cups fresh spinach, chopped, and cook for an additional 2-3 minutes until wilted.
Recipe actions