Description
A comforting and hearty chicken and rice soup that’s quick to prepare.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breast, diced
- 3/4 cup long grain white rice
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 4-5 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add diced chicken breast and cook for 2-3 minutes, stirring occasionally, until the chicken is lightly browned.
- Pour in the chicken broth and add the rice, thyme, salt, and black pepper. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg