Chicken and Rice Soup
This comforting Chicken and Rice Soup features a silky broth, tender rice grains, and shredded chicken all simmered with aromatic vegetables and herbs for a soulful bowl of warmth.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 large yellow onion diced
- 3 medium carrots thinly sliced
- 3 ribs celery thinly sliced
- 3 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
Grains & Proteins
- 1 cup long-grain white rice rinsed and drained
- 3 cups cooked chicken shredded
- 0.25 cup fresh parsley chopped
Instructions
Soup Base
- Melt butter in a large pot over medium heat until foaming. Add onion, carrots, and celery; sauté until tender and fragrant, about 5–6 minutes.
- Stir in garlic and cook until you hear a gentle sizzle, about 30 seconds.
- Pour in chicken broth, then add bay leaf, Italian seasoning, salt, and pepper. Bring to a gentle boil.
Grains & Proteins
- Add rice, reduce heat to maintain a low simmer, cover, and cook until rice is tender but still holds its shape, about 18–20 minutes.
- Remove and discard the bay leaf. Stir in shredded chicken and parsley; cook until warmed through, about 3–4 minutes.
Notes
Prep Testing Note: On attempt two, slicing carrots paper-thin shortened cooking time without sacrificing texture.
Cooking Testing Note: A gentle stir every 5 minutes kept rice grains separate in batch three.
Storage Testing Note: After chilling overnight, adding a splash of broth while reheating restored that silky mouthfeel I love.
Nutrition
Serving: 1servingCalories: 194kcalCarbohydrates: 16g
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