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Chicken and Rice Soup

A comforting and flavorful chicken and rice soup that brings families together, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast or thighs Use Halal-certified for Halal-friendly version.
  • 1 cup cooked rice Add at the end to avoid overcooking.
  • 4 cups chicken broth
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Start by heating the olive oil in a large pot over medium heat.
  2. Add the chicken pieces, cooking for about 5-7 minutes until they are lightly browned on all sides. Remove the chicken from the pot and set it aside.
  3. In the same pot, add the chopped onion, sliced carrots, and celery. Sauté until the vegetables soften, approximately 4-5 minutes.
  4. Stir in the minced garlic and thyme. Sauté for another minute until fragrant.
  5. Return the cooked chicken to the pot and pour in the chicken broth. Bring the mixture to a gentle simmer.
  6. Add the cooked rice to the pot. Let the soup simmer for 15-20 minutes to allow the flavors to meld.
  7. Season the soup with salt and pepper to taste. Remove from heat, and your chicken and rice soup is ready to be enjoyed!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for about 3 months. Thaw overnight and reheat on the stove over low heat.