Best Chicken and Rice Soup
This Chicken and Rice Soup is my go-to meal for a chilly day! Cooking the rice separately and stirring it in at the end ensures perfectly cooked grains every time. Serve with dinner rolls and a fresh green salad for a cozy meal.
Ingredients
- 1 cup long grain brown rice long grain white rice, or wild rice, rinsed and drained
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 4 medium carrots sliced into ¼-inch thick rounds or half rounds if large
- 3 ribs celery chopped
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts
- Fresh chopped parsley for serving (optional)
Instructions
- Bring 8 cups of water to a boil in a 3-quart or larger saucepan with a tight-fitting lid. Once boiling, stir in the rinsed rice and reduce the heat to maintain a gentle boil.
- For white rice, boil uncovered for 15 minutes. For brown rice, boil uncovered for 30 minutes. (See note below for wild rice cook time.)
- Drain the rice thoroughly using a strainer, then immediately return it to the hot, empty pot. Cover with the lid and let it rest for 10 minutes, or until ready to add to the soup.
Notes
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, stirring occasionally, and cook for 4-6 minutes until the vegetables begin to soften.
Stir in the garlic and cook for 30 seconds.
Add the dried thyme, dried oregano, salt, pepper, bay leaves, and chicken broth. Stir to combine. Place the chicken in the pot, submerging it in the broth.
Bring the soup to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook for 20-25 minutes, until the chicken is fully cooked and the vegetables are tender. The internal temperature of the chicken should reach 165°F when checked with an instant-read thermometer.
Transfer the chicken to a clean plate and let it rest for 5 minutes before shredding it into bite-sized pieces.
Stir the shredded chicken and cooked rice into the soup. Taste and adjust seasoning with additional salt and pepper if needed. Serve with fresh chopped parsley, if desired.