Description

This Homemade Chicken and Rice Soup is a comforting and hearty dish perfect for any day. Made with sautéed vegetables, tender shredded chicken, and cooked rice simmered in flavorful chicken broth, it’s a wholesome meal that’s simple to prepare and nourishing. The addition of herbs like thyme and parsley enhances the depth of flavor, while a splash of lemon juice brightens the soup just before serving.

Ingredients

Scale

Vegetables and Herbs

1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper to taste

Liquids and Proteins

1 tablespoon olive oil
6 cups chicken broth
2 cups cooked chicken, shredded (rotisserie chicken works great)

Grains and Others

1 cup uncooked rice (white or brown)
1 cup frozen peas
Juice of 1 lemon (optional)

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Instructions

Heat the olive oil: Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Sauté vegetables: Add the minced garlic, sliced carrots, and chopped celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Add herbs and seasoning: Stir in the dried thyme, dried parsley, bay leaf, and season with salt and pepper to taste. Mix well to combine all the flavors.
Add chicken broth: Pour in the chicken broth and bring the mixture to a gentle boil.
Cook the rice: Once boiling, add the uncooked rice to the pot. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is fully cooked and tender.
Add chicken and peas: After the rice is cooked, add the shredded chicken and frozen peas to the pot. Stir to combine and let it simmer for an additional 5-10 minutes until everything is heated through.
Add lemon juice and finish: If desired, add a splash of lemon juice for brightness and extra flavor. Remove the bay leaf before serving.
Adjust seasoning and serve: Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.

Notes

You can use leftover cooked chicken or rotisserie chicken to simplify preparation.
White or brown rice can be used; brown rice may require slightly longer cooking time.
For a lower sodium version, use low-sodium chicken broth and adjust seasoning accordingly.
If you prefer, substitute frozen peas with fresh peas or other vegetables like corn or green beans.
Adding lemon juice at the end brightens the flavor but is optional depending on your taste preference.
This soup freezes well, but rice may absorb liquid upon thawing; consider adding extra broth when reheating.