Description
This heartwarming Comforting Chicken and Rice Soup is an ideal choice for those chilly days or anytime you need a bit of home-cooked comfort. It combines simple, wholesome ingredients into a dish that promises to warm from the inside out. Perfect for seasoned cooks and beginners alike, this recipe delivers a deliciously aromatic and flavorful meal that’s sure to become a go-to favorite for family dinners.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 3 medium carrots, peeled and sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 1 cup uncooked long-grain white rice, such as jasmine or basmati
- 2 1/2 cups diced cooked chicken
- Fresh parsley or thyme for garnish
Step-by-step Directions
1. Preparing the Vegetables
Melt butter in a large Dutch oven or heavy stockpot over medium heat. Add chopped onions, celery, and carrots, cooking them for 5-7 minutes or until the onions and celery are soft, stirring occasionally to ensure they cook evenly.
2. Adding Spices and Garlic
Reduce heat to low, then stir in the minced garlic, dried parsley, thyme, and black pepper. Continue cooking for one minute, stirring constantly to prevent the garlic from burning and to allow the flavors to meld together.
3. Incorporating Liquid and Rice
Add the chicken broth to your pot along with the bay leaves. Increase the heat to bring the mixture to a boil. Once boiling, stir in the uncooked rice. Reduce heat, cover the pot, and allow it to simmer. Cook for about 20 minutes or until the rice is tender.
4. Adding Cooked Chicken and Final Seasoning
After removing the pot from heat, discard the bay leaves, and mix the diced cooked chicken into the broth and rice. Season the soup with kosher salt and additional black pepper to taste. Garnish with fresh parsley or thyme before serving for an added touch of flavor and color.
Servings & Preparation Time
- Servings: 6
- Preparation Time: 10 minutes
- Cooking Time: Approximately 30-40 minutes
Tips for Storage & Reheating
- Store the cooled soup in airtight containers in the refrigerator for up to 3-4 days.
- To freeze, place the cooled soup in freezer-safe containers and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat the soup on the stove over medium heat until hot, stirring occasionally. If the soup has thickened, add a bit of water or broth to reach desired consistency.
Conclusion
The Comforting Chicken and Rice Soup is a fulfilling and delectable dish that promises not only warmth and comfort but also a nutritious meal that can be easily shared with loved ones. Its simplicity, combined with the richness of flavors, makes it a superior choice for a wholesome meal any day of the week.
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Comforting Chicken and Rice Soup
- Total Time: 48 minute
- Yield: 6 servings 1x
Description
This heartwarming Comforting Chicken and Rice Soup is an ideal choice for those chilly days or anytime you need a bit of home-cooked comfort. It combines simple, wholesome ingredients into a dish that promises to warm from the inside out. Perfect for seasoned cooks and beginners alike, this recipe delivers a deliciously aromatic and flavorful meal that’s sure to become a go-to favorite for family dinners.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 3 medium carrots, peeled and sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 1 cup uncooked long-grain white rice, such as jasmine or basmati
- 2 1/2 cups diced cooked chicken
- Fresh parsley or thyme for garnish
Instructions
- Preparing the Vegetables Melt butter in a large Dutch oven or heavy stockpot over medium heat. Add chopped onions, celery, and carrots, cooking them for 5-7 minutes or until the onions and celery are soft, stirring occasionally to ensure they cook evenly.
- Adding Spices and Garlic Reduce heat to low, then stir in the minced garlic, dried parsley, thyme, and black pepper. Continue cooking for one minute, stirring constantly to prevent the garlic from burning and to allow the flavors to meld together.
- Incorporating Liquid and Rice Add the chicken broth to your pot along with the bay leaves. Increase the heat to bring the mixture to a boil. Once boiling, stir in the uncooked rice. Reduce heat, cover the pot, and allow it to simmer. Cook for about 20 minutes or until the rice is tender.
- Adding Cooked Chicken and Final Seasoning After removing the pot from heat, discard the bay leaves, and mix the diced cooked chicken into the broth and rice. Season the soup with kosher salt and additional black pepper to taste. Garnish with fresh parsley or thyme before serving for an added touch of flavor and color.
- Prep Time: 10 minutes
- Cook Time: Approximately 30-40 minutes