🍲 Classic Chicken and Rice Soup
📝 Ingredients (Serves 4–6)
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1 tbsp olive oil or butter
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1 medium onion, diced
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2 medium carrots, peeled and sliced
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2 celery stalks, sliced
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2 cloves garlic, minced
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1 lb boneless, skinless chicken breast (or thighs)
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6 cups chicken broth
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2/3 cup uncooked white rice (or wild rice for a twist)
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1 tsp dried thyme or Italian seasoning
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Salt & pepper, to taste
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Optional: juice of 1/2 lemon or chopped fresh parsley
👩🍳 Instructions
1. Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5–7 minutes until softened. Add garlic and cook 1 more minute.
2. Add chicken & broth:
Place chicken into the pot, then pour in chicken broth. Add thyme, a good pinch of salt, and pepper.
3. Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until chicken is cooked through.
4. Shred chicken:
Remove chicken, shred it with two forks, and return it to the pot.
5. Add rice:
Stir in uncooked rice and simmer uncovered 15–20 minutes, or until rice is tender. (Add more broth or water if needed.)
6. Finish:
Taste and adjust seasoning. Stir in fresh parsley or lemon juice for brightness.
🥄 Optional Add-Ins
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A dash of turmeric or ginger for a healing twist
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Swap in brown rice (increase cook time)
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Add spinach or kale at the end
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Use leftover rotisserie chicken to speed things up (skip step 3 and reduce simmer time)
🧊 Storing & Reheating
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Fridge: Up to 4 days
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Freezer: Up to 2 months (note: rice may soften more over time)
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Reheat gently and add extra broth if it thickens
Would you like a creamy version, an Instant Pot recipe, or a low-carb (cauliflower rice) swap?
