Description
A comforting chicken and rice soup perfect for busy weeknights, full of flavors and wholesome ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast (or thighs)
- 6 cups chicken broth (low-sodium preferred)
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- 2 cups fresh spinach or kale, chopped (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat a large pot over medium heat and add the olive oil. Once hot, toss in the chopped onion, carrots, and celery. Sauté these until they soften, about 5-7 minutes.
- Stir in the minced garlic and sauté for another minute until fragrant. Then, introduce the chicken breast to the pot and pour in the chicken broth, followed by the rice. Add the dried thyme, bay leaf, salt, and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for about 20 minutes.
- Remove the chicken from the pot, shred it with two forks, then return it to the soup. If adding spinach or kale, stir it in at this stage and let it wilt.
- Taste and adjust seasonings as needed. Finally, ladle the soup into bowls and sprinkle fresh parsley on top.
Notes
This soup can be customized with different vegetables or grains. Perfect for meal prep and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg