Chicken and Rice Soup
Yield: 8 cups
Calories: 249kcal
Make a big batch of chicken and rice soup with this recipe, just a quick sear of the breasts then simmer with a mixture of rice, broth, and vegetables.
Ingredients
- 1 ½ pounds (681 g) chicken breast
- 1 teaspoon (4 g) kosher salt, plus more for seasoning
- ¼ teaspoon black pepper, plus more for seasoning
- 2 tablespoons (30 ml) olive oil
- 1 cup (130 g) diced yellow onion, ½-inch dice
- 1 cup (102 g) sliced celery, ¼-inch thick slices
- 1 cup (142 g) sliced carrots, ¼-inch thick slices
- 2 teaspoons (5 g) minced garlic
- 1 teaspoon chopped thyme, or ½ teaspoon dried thyme
- 1 cup (186 g) white rice, long-grain, basmati, or jasmine
- 4 cups (960 ml) unsalted chicken broth
- 2 cups (480 ml) water
- 1 dried bay leaf
- 1 tablespoon (1 g) chopped parsley
Special Equipment
Instructions
- Prepare Chicken - Season chicken breasts on both sides with salt and pepper.
- Cook the Chicken - Heat a large pot or dutch oven over medium heat. Add olive oil, once hot add the chicken. Cook until the surface is lightly browned, 3 to 4 minutes. Flip and cook for another 3 minutes. Transfer chicken to a plate.
- Cook the Vegetables - Add onion, celery, and carrots. Saute and cook until the vegetables are lightly browned, 3 minutes. Add the garlic, thyme, salt, and pepper and saute for 30 seconds.
- Toast the Rice - Add the rice, stir and cook for 2 minutes to toast the grains.
- Simmer the Soup - Add the chicken, water, chicken broth, and bay leaf. Bring the broth to a boil, cover the pot and reduce to a simmer over medium-low heat. Simmer until the rice is tender and the internal temperature of the chicken reaches 160 to 165ºF (71 to 74ºC), about 20 minutes. Check after 10 minutes, adjusting the heat as needed.
- Shred the Chicken - Turn off the heat and remove the bay leaf and chicken from the pot. Once the chicken is cool enough to handle, shred into smaller pieces then add it back to the soup.
- Adjust Seasonings - The rice may absorb water as it sits, add more chicken broth if needed. Taste the soup and season with more salt and pepper as desired.
- To Serve - Serve each bowl topped with chopped parsley.
Notes
- Serving Size: 1 cup
- Recipe Yield: 8 cups
- Using Cooked Chicken: Add 2 ½ to 3 cups of pre-cooked shredded chicken. Add at the end of cooking to warm.
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Portion out the soup in resealable plastic bags. Freeze the bag flat. Store for up to 1 month. Defrost before using.
Nutrition
Calories: 249kcal | Carbohydrates: 24g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 451mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2755IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
Recipe Link