Easy Chicken and Rice Soup
A warm and comforting chicken and rice soup filled with tender chicken, hearty rice, and vibrant vegetables, perfect for any occasion.
Ingredients
Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 cups chicken broth (homemade or store-bought)
- 1 cup uncooked white rice (such as long-grain or jasmine)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant. Then, add the bite-sized pieces of chicken to the pot. Season with salt and pepper, cooking until the chicken is browned on all sides, about 5 minutes.
- Pour in the chicken broth and bring to a boil. Once boiling, add the uncooked rice, dried thyme, and oregano. Stir well to combine.
- Reduce the heat to low and let the soup simmer for about 20 minutes, or until the rice is tender and fully cooked. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Once the rice is cooked, add the frozen peas, and cook for another 3 minutes. Taste and adjust the seasoning if necessary. Garnish with fresh parsley before serving.
Notes
Use fresh ingredients for enhanced flavor. Store leftovers in an airtight container for 3-4 days, or freeze for up to 3 months. Reheat with a splash of chicken broth if needed.