Description
Cozy, hearty, and ready in one pot! This Chicken and Rice Soup is what rainy days and sniffles were made for.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
- 1 cup long-grain white rice (uncooked)
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 3 garlic cloves, minced
- 8 cups chicken broth (homemade or low-sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery with a pinch of salt. Cook for 5-7 minutes until softened. Add garlic and cook for 30-60 seconds until fragrant.
- Add chicken pieces, season with salt and pepper, and cook for 3-4 minutes until the outside turns opaque.
- Pour in chicken broth, scraping the bottom to release browned bits. Add bay leaves, thyme, and rosemary. Bring to a boil, reduce heat, and simmer partially covered for 10 minutes.
- Add uncooked rice, stir well, and simmer uncovered for 15-20 minutes until rice and chicken are fully cooked.
- Remove from heat, discard bay leaves, and stir in fresh parsley and lemon juice. Adjust seasoning and let rest for 5 minutes before serving.