Nothing beats a warm bowl of homemade chicken and rice soup on a chilly day. This hearty and nourishing soup is packed with tender chicken, wholesome brown rice, and fresh vegetables, making it the perfect meal for lunch or dinner. Unlike store-bought options that may contain preservatives and excessive sodium, this homemade version allows you to control the ingredients and create a healthier, tastier dish. The blend of aromatic herbs and a touch of creaminess brings all the flavors together for a comforting experience.
Whether you’re feeling under the weather or just craving a light yet satisfying meal, this soup is an excellent choice. It’s also easy to make in one pot, cutting down on cleanup time while providing plenty of servings for a family meal or meal prep for the week. Plus, the ingredients are simple and versatile, allowing you to customize the soup according to your dietary needs.
Servings: 6
Ingredients:
- 1 cup brown rice
- 2 boneless, skinless chicken breasts (uncooked)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 5 cups reduced-sodium chicken broth
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 rib celery, diced
- 1 onion, diced
- 3 large carrots, peeled and diced
- 1/2 teaspoon dried thyme leaves
- 1 clove garlic, minced
- 1 cup evaporated milk or cream (optional)
Instructions:
- Heat olive oil in a large pot over medium-high heat. Add diced onion, carrots, and celery, stirring occasionally for 3-4 minutes until the onion becomes translucent.
- Stir in the minced garlic, dried parsley, and thyme, cooking for another minute to release their flavors.
- Pour in the chicken broth and add the raw chicken breasts, brown rice, salt, and black pepper. Stir everything together and bring the mixture to a boil.
- Lower the heat to medium-low, cover the pot, and let the soup simmer for about 30 minutes. Check that the rice and vegetables are tender and the chicken has reached an internal temperature of 165°F.
- Remove the chicken from the pot, shred it with two forks, and return it to the soup. Stir in evaporated milk or cream, if using, for a creamy texture.
- Serve hot and enjoy!
Nutrition and Dietary Considerations:
This soup is rich in lean protein from the chicken, making it an excellent choice for those looking to maintain muscle health. The brown rice adds fiber, which supports digestion and keeps you feeling full longer. Carrots and celery contribute essential vitamins, including vitamin A for eye health and antioxidants that help the immune system. If you opt for cream, the soup will have a richer texture, but you can leave it out for a lighter version.
For those who are lactose-intolerant, simply skip the evaporated milk or substitute it with a dairy-free option like coconut milk. You can also replace chicken breasts with chicken thighs for a juicier texture.
Sharing and Commenting is Caring:
If you tried this Chicken and Rice Soup recipe, I’d love to hear how it turned out! Did you make any modifications or add a unique twist? Share your experience in the comments below, and don’t forget to pass this recipe along to friends and family who might enjoy it. Cooking is always better when shared, so let’s spread the warmth and flavor together!
