Description
A warm and comforting soup made with tender chicken, soft rice, and a flavorful vegetable-infused broth, perfect for a nourishing and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 6 cups chicken broth
- 2 cups cooked shredded chicken breast
- 1 cup uncooked long-grain white rice
- 1 bay leaf
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Season with salt, pepper, thyme, parsley, and paprika. Stir well.
- Pour in chicken broth and add bay leaf. Bring to a boil, then reduce to a simmer.
- Add uncooked rice and cook uncovered for 15–18 minutes until tender.
- Stir in shredded chicken and heat for 5 minutes.
- Remove bay leaf, add lemon juice, and adjust seasoning if needed.
- Garnish with fresh parsley and serve warm.
Notes
- Rice absorbs liquid over time, so add extra broth when reheating.
- Use leftover chicken for convenience.
- Cook rice separately if storing for long periods to avoid mushiness.
- Adjust herbs and spices to taste.
- Can be frozen without rice for better texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
