Description
- Make this creamy chicken and rice soup for a quick, comforting meal packed with flavor, protein, and warmth.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 large carrots, peeled and diced
- 1 celery stalk, diced
- 8 ounces mushrooms (brown or white), sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme leaves
- ½ teaspoon poultry seasoning or ¼ teaspoon ground sage
- ⅛ teaspoon black pepper
- 6 cups reduced-sodium chicken broth
- 2 boneless, skinless chicken breasts (about 180 g each)
- ½ cup long-grain white rice (uncooked)
Instructions
- Sauté the vegetables: In a large soup pot, melt the butter over medium-high heat. Add the diced onion, carrots, celery, and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the onion softens.
- Add garlic and seasonings: Stir in the minced garlic, salt, parsley, thyme, poultry seasoning, and black pepper. Cook for about 1 minute, just until the garlic is fragrant.
- Simmer the soup: Pour in the chicken broth and add the uncooked chicken breasts and rice. Stir the mixture and bring it to a boil over medium-high heat.
- Cook until tender: Reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and let it cook for 20-25 minutes, stirring occasionally to prevent the rice from sticking.
- Shred the chicken: After about 15 minutes, remove the chicken breasts from the pot. Shred the chicken using two forks, then return it to the pot.
- Finish and serve: Once the rice is tender and the flavors have melded together, ladle the soup into bowls and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 230 kcal per serving
Keywords: #ChickenAndRiceSoup #ComfortFood #EasySoupRecipe #HealthyDinnerIdeas