Simple Chicken And Rice Soup

Cozy Chicken and Rice Soup is more than just a meal; it’s an experience that brings loved ones together. The combination of tender chicken, fluffy rice, and vibrant vegetables creates a symphony of flavors that can brighten even the gloomiest of days. What’s more, this recipe is packed with nutritional benefits, thanks to its wholesome ingredients.

Warm up this autumn with a bowl of Cozy Chicken and Rice Soup, the perfect comfort food for chilly days. This hearty dish combines tender chicken, fluffy rice, and vibrant vegetables to create a delightful blend of flavors that nourish the soul. Packed with protein and vitamins, it’s a wholesome choice for family gatherings. Add greens and a squeeze of lemon for an extra kick. Enjoy sharing this delicious soup with your loved ones! #ChickenSoup #ComfortFood #FallRecipes #HealthyEating #CozyVibes #SoupSeason

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

1 pound boneless, skinless chicken breasts

6 cups low-sodium chicken broth

1 cup uncooked long-grain white rice

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

2 cups fresh spinach or kale (optional)

Juice of 1 lemon (optional)

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes, until the vegetables soften. Stir in the minced garlic and cook for an additional minute, until fragrant.

Cook the Chicken: Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer, then reduce the heat to low. Cover and cook for about 20 minutes, or until the chicken is cooked through.

Prepare the Rice: Remove the cooked chicken breasts from the pot and set aside to cool slightly. While the chicken is cooling, add the uncooked rice, dried thyme, bay leaf, salt, and pepper to the pot. Stir to combine and simmer for another 15-20 minutes, or until the rice is tender.

Shred the Chicken: While the rice is cooking, shred the chicken using two forks. Return the shredded chicken back to the pot.

Add Greens and Final Touches: If using, add the fresh spinach or kale to the soup and cook for an additional 5 minutes until wilted. Squeeze in the juice of 1 lemon for added brightness, if desired.

Serve: Remove the bay leaf, taste for seasoning, and adjust with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6