Description
A forgiving, one-pot chicken and rice soup that thickens naturally with rice instead of cream. It’s a beginner-proof, pantry-friendly meal perfect for cold autumn nights.
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup long-grain white rice (Jasmine or Basmati)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced into half-moons
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 2 green onions, sliced (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Prep ingredients: Dice the onion, slice the carrots, and mince the garlic. Measure out the rice.
- Sauté veggies: Melt butter in a large Dutch oven or stockpot over medium heat. Add onion and carrots, cooking for 4-5 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Add chicken and broth: Pour in chicken broth and add bay leaves and whole chicken breasts. Bring to a boil, then reduce heat to low for a gentle simmer.
- Simmer chicken: Simmer chicken for 15 minutes to infuse flavor and partially cook the meat.
- Remove chicken and add rice: Remove chicken breasts and let cool for 5 minutes. Stir rice into the pot, ensuring it is submerged. Add a splash of water or broth if needed.
- Cook rice: Simmer with rice for 18 minutes, stirring occasionally. After 10 minutes, shred the chicken with two forks and return it to the pot.
- Season and finish: Stir in fresh thyme and parsley. Taste and adjust with salt, pepper, and lemon juice if needed. Serve hot with optional garnishes.
Notes
Use low-sodium broth to control salt levels. White rice is recommended as it cooks in the same time as the chicken; brown rice requires longer simmering. The rice will continue to absorb liquid after cooking, so add broth or water when reheating to adjust consistency. For a creamy version, stir in heavy cream or coconut milk at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3
- Sodium: 650
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
Keywords: chicken and rice soup, one pot meal, comfort food, autumn recipes, easy dinner, gluten-free, dairy-free option