Description
A comforting soup made with tender chicken, vegetables, and rice in a flavorful broth.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups (≈2 L) chicken broth (low sodium preferred)
- 2 boneless, skinless chicken breasts (or thighs), cut into pieces
- 1 cup long‑grain white rice (or brown rice, if you prefer)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, and celery; sauté until softened (about 5 minutes).
- Add the garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth, then add the chicken pieces, thyme, and bay leaf.
- Bring to a boil, then reduce heat to a simmer and cook until the chicken is cooked through (about 10–15 minutes).
- Remove the bay leaf. Stir in the rice and simmer until the rice is tender (white rice: ~15 minutes; brown rice: longer, adjust liquid as needed).
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- You can use leftover cooked chicken instead of raw chicken to shorten cooking time.
- If the soup is too thick, add extra broth or water.
- To make it gluten‑free, ensure the chicken broth is certified gluten‑free.
- To add more vegetables, you can include peas, corn, or spinach near the end of cooking.
Nutrition
- Serving Size: 1 bowl (≈2 cups)
- Calories: 167 kcal
- Sugar: 3 g
- Sodium: 998 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 22 mg
