Comforting Chicken & Rice Soup for Cozy Days

This Chicken & Rice Soup is a delightful blend of tender chicken and vegetables, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 4 bowls

Course: soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 pieces bone-in skin-on chicken breasts provides rich flavor and tenderness
2 tablespoons olive oil for sautéing vegetables (can substitute with butter)
1 cup onion diced
2 cups carrots chopped
2 cups celery chopped
3 cloves garlic minced
1 cup zucchini chopped
2 teaspoons fresh thyme or dried, use ⅓ the amount
2 teaspoons fresh oregano or dried, use ⅓ the amount
6 cups chicken stock or vegetable broth for vegetarian version
to taste kosher salt for seasoning
to taste black pepper for seasoning
2 cups cooked rice or alternative grains like quinoa or farro

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 10 minutes until the onions are translucent.
Place 2 bone-in, skin-on chicken breasts on top of the sautéed vegetables. Add fresh thyme and oregano, then pour in 6 cups of chicken stock. Season with salt and pepper and stir gently.
Bring to a gentle simmer over medium-high heat, then reduce to low. Cover and simmer for about 1.5 hours until the chicken is tender.
Remove the cooked chicken, shred it, and return it to the pot. Adjust seasoning if necessary.
Prepare 2 cups of cooked rice separately. Serve the warm soup over a scoop of rice, garnishing with optional toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For the best texture, cook rice separately rather than in the soup. You can store leftovers for up to 4 days in the fridge or freeze without rice for up to 3 months.

Tried this recipe?

Let us know how it was!