Description
A warm and comforting chicken and rice soup that’s perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 cups cooked rice
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 cups spinach or kale (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sauté for about 5 minutes.
- Add garlic and cook for an additional minute until fragrant.
- Place the chicken breasts in the pot, then pour in the chicken broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add cooked rice, thyme, salt, and pepper, and stir well.
- If using, add spinach or kale and cook for 2-3 minutes until wilted.
- Finish with lemon juice before serving.
Notes
- This soup freezes well, store in an airtight container.
- Feel free to add your favorite vegetables.
- For a creamier soup, add a splash of cream or milk before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg