Description
This chicken rice soup is like a warm hug from your grandmother – deeply comforting and surprisingly simple to make. Just one pot and you’ve got pure comfort food magic that’ll cure whatever ails you.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 cup long-grain white rice, uncooked
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- In a large Dutch oven, bring chicken broth to a simmer. Add chicken breasts and cook until internal temperature reaches 165°F (15-18 minutes). Remove chicken, set aside to cool, then shred with two forks.
- In the same pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing for 5-7 minutes until onions are translucent. Add garlic, thyme, and rosemary, cooking for 30 seconds until fragrant.
- Return reserved broth to the pot with vegetables. Add bay leaf and bring to a gentle boil. Stir in rice, reduce heat, and simmer uncovered for about 15 minutes until rice is tender.
- Add shredded chicken back to the pot and simmer for 5 additional minutes. Remove bay leaf, then stir in lemon juice. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.