Chicken and Rice Soup

Instructions

1. Sauté the Vegetables:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery. Cook for 4–5 minutes, until the vegetables start to soften.
  3. Add the minced garlic and cook for 1 minute, until fragrant.

2. Cook the Chicken:

  1. Place the chicken breasts or thighs in the pot. Pour in the chicken broth, ensuring the chicken is submerged.
  2. Add the dried thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, until the chicken is cooked through.

3. Shred the Chicken:

  1. Remove the chicken from the pot and shred it using two forks. Set aside.

4. Cook the Rice:

  1. Add the uncooked rice to the pot. Simmer for 15–20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.

5. Combine and Finish:

  1. Return the shredded chicken to the pot. Stir in the frozen peas (if using) and cook for 2–3 minutes.
  2. Taste and adjust seasonings. For added brightness, stir in lemon juice.

6. Serve:

  • Ladle the soup into bowls and garnish with fresh parsley or dill. Serve hot with crusty bread or crackers.

Tips:

  • Make it creamy: Stir in 1/2 cup heavy cream or coconut milk for a creamy version.
  • Leftovers: The rice will absorb liquid as it sits, so add extra broth or water when reheating.
  • Gluten-free: This recipe is naturally gluten-free as long as your broth is gluten-free.

Enjoy this soul-soothing bowl of Chicken and Rice Soup! 🌟