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Chicken and Rice Soup

Classic Chicken and Rice Soup

Cozy up with a bowl of homemade chicken and rice soup made with tender chicken, hearty rice, and flavorful vegetables. Easy, comforting, and perfect any time of year.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6

Equipment

  • 1 large dutch oven
  • 1 chef's knife
  • 1 large cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 2 large carrots peeled and sliced
  • 2 sticks celery sliced
  • 1 large onion diced
  • 2-3 cloves garlic minced
  • 6 cup chicken broth
  • 1 tablespoon fresh thyme approx 2-3 sprigs
  • 1 tablespoon freshrosemary approx 203 sprigs
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 pound chicken breasts boneless,skinless
  • 1 cup arborio rice or long grain rice

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat.
  • Add the carrots, celery, onion and garlic and saute for 4 minutes or until the veggies have softened.
  • Pour in the chicken stock and place chicken breast in the broth. Add in the rice, rosemary, thyme, salt and pepper. Bring to a boil and them reduce to a simmer and cook for 15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
  • Remove the chicken from the broth and shred it using two forks. Return the shredded chicken to the pot and cook for an additional 10 minutes or until the rice is fully cooked and tender. Stir in additional salt and pepper to taste and serve as desired.
Keyword easy soup recipe, healthy soup recipe

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