chicken and rice soup
This comforting chicken and rice soup is perfect for a chilly day. It's packed with tender chicken, fluffy rice, and flavorful vegetables.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1 cup uncooked long-grain rice
- 4 cup chicken broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 0.5 tsp dried thyme
- 0.5 tsp dried rosemary
- 0.25 tsp black pepper
- 1 tsp salt
Instructions
Preparation Steps
- In a large pot or Dutch oven, combine chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Bring to a boil.
- Add the chicken breasts to the pot. Reduce heat to a simmer, cover, and cook for 20-25 minutes, or until chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Set aside.
- Add the rice to the pot and cook for 15-20 minutes, or until rice is tender.
- Return the shredded chicken to the pot. Stir to combine and heat through.
- Serve hot.
Notes
This soup is even better the next day! Store any leftovers in an airtight container in the refrigerator.