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A steaming bowl of homemade chicken and rice soup with carrots and fresh parsley.

Chicken and Rice Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 cup long -grain white rice, uncooked
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots , sliced into rounds
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 8 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 bay lea f
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Heat olive oil in a large stockpot over medium heat.
  • Add diced onion, carrots, and celery, sautéing for 5 to 7 minutes until vegetables are softened.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Pour in chicken stock, dried thyme, and the bay leaf, then bring the mixture to a boil.
  • Place whole chicken breasts into the boiling broth, reduce heat to low, cover, and simmer for 20 minutes.
  • Remove the chicken breasts from the pot, shred using two forks, and set aside.
  • Add the uncooked rice to the pot, cover, and continue to simmer for 15 to 20 minutes until the rice is tender.
  • Return the shredded chicken to the pot and stir in the fresh parsley and lemon juice.
  • Remove the bay leaf and season with salt and black pepper to taste before serving.