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Basic Chicken And Rice Soup Recipe

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Chicken and Rice Soup Kristine's Kitchen
Chicken and Rice Soup Kristine's Kitchen from kristineskitchenblog.com

Description

Chicken and rice soup is a staple comfort food that warms the soul. This recipe is easy to make and perfect for those cold winter nights. The broth is savory, the chicken is tender, and the rice is fluffy. The combination of these simple ingredients creates a dish that is both filling and satisfying.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 cups chicken broth
  • 1 cup uncooked white rice
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic and cook until soft, about 5 minutes.
  3. Add the carrots and celery and cook for an additional 5 minutes.
  4. Add the chicken broth and bring to a boil.
  5. Add the chicken breast to the pot and reduce the heat to low. Cover and simmer for 20-30 minutes, until the chicken is cooked through.
  6. Remove the chicken from the pot and shred with two forks.
  7. Add the rice to the pot and increase the heat to medium-high. Cook uncovered for 15-20 minutes, until the rice is tender.
  8. Return the shredded chicken to the pot and heat through.
  9. Season with salt and pepper to taste.
  10. Serve hot and enjoy!

Notes

  • You can use any type of rice in this recipe, but white rice is the most traditional.
  • If you want a thicker soup, you can add more rice or use less chicken broth.
  • You can also add other vegetables to this soup, such as peas or green beans.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 200
  • Protein: 15g
  • Carbohydrates: 20g
  • Fat: 5g
  • Sodium: 800mg

Recipe Tips

  • Make sure to shred the chicken before adding it back to the pot, as it will make it easier to eat.
  • If you have leftover chicken, you can use it in other recipes such as salads or sandwiches.
  • You can freeze this soup for up to 3 months, making it a great meal prep option.

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