Chicken Rice Soup Made Easy
Cozy, comforting chicken and rice soup loaded with tender veggies and herbs. It comes together fast with pantry staples.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup sliced carrots
- 0.75 cup sliced celery
- 2 tsp minced garlic
- 0.75 tsp dried thyme
- 1.25 tsp kosher salt
- 0.5 tsp ground black pepper
- 8 cup low-sodium chicken broth
- 1.25 lb boneless skinless chicken breast, cut in chunks
- 0.75 cup long-grain white rice, rinsed
- 0.75 cup frozen green peas optional
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Warm olive oil in a large pot over medium heat.
- Soften onion, carrots, and celery with a pinch of salt for 5 minutes.
- Stir in garlic and thyme; cook until fragrant, about 30 seconds.
- Pour in broth and add chicken; bring to a gentle boil.
- Rinse rice, then stir it in. Reduce heat, cover, and simmer 15–18 minutes.
- Lift out chicken, chop or shred, and return it to the pot.
- Stir in peas, lemon juice, parsley, and black pepper; simmer 2 minutes.
- Taste and adjust salt. Let soup rest 5 minutes before serving.
Notes
Variation: Add a squeeze more lemon and a pinch of dill for a brighter finish. Swap in brown or wild rice (simmer 15–20 minutes longer and add broth as needed). For a shortcut, stir in 2 cups shredded rotisserie chicken during the last 5 minutes.
Storage: Refrigerate up to 4 days. Rice continues to absorb liquid, so thin leftovers with warm broth or water when reheating.
This recipe is an original creation inspired by classic Chicken Rice Soup Made Easy flavors. All ingredient ratios and instructions are independently developed.