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Easy Simple Chicken And Rice Soup is shown in a comforting featured image.

Easy Simple Chicken and Rice Soup

This comforting and flavorful chicken and rice soup is surprisingly easy to make. By gently simmering the chicken and adding the rice at the right time, you can achieve the perfect balance of tender chicken, perfectly cooked rice, and a rich, delicious broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 cups chicken broth low sodium preferred
  • 1 cup long-grain rice such as basmati or jasmine
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • measuring cups and spoons
  • fork
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Increase heat to medium-high.
  4. Add chicken breasts to the pot and sear for 2-3 minutes per side, until lightly browned.
  5. Pour in chicken broth, ensuring the chicken is submerged.
  6. Add dried thyme and rosemary.
  7. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
  8. Remove chicken breasts from the pot and shred with two forks.
  9. Return the shredded chicken to the pot.
  10. Add rice to the pot.
  11. Continue to simmer, uncovered, for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
  12. Season with salt and pepper to taste.
  13. Garnish with fresh parsley before serving.

Notes

For a richer flavor, brown the chicken and aromatics before adding the broth. Use low-sodium chicken broth to control the saltiness. Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage.