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As the chill of winter settles in, there’s nothing quite as soothing as a warm bowl of homemade soup. The aroma of simmering broth, tender chicken, and fresh vegetables fills the kitchen, creating an inviting atmosphere that beckons family members to gather around the table. Among the myriad of soup options, chicken and rice soup stands out as a timeless classic, cherished for its comforting flavors and nourishing qualities. This savory dish is more than just a meal; it’s a warm embrace in a bowl, making it a go-to recipe for busy weeknights, rainy afternoons, and special gatherings alike.

Savory Chicken & Rice Soup

Warm up this winter with a comforting bowl of homemade savory chicken and rice soup. This classic dish combines tender chicken, fragrant jasmine rice, and fresh vegetables, creating a delicious and nourishing meal. With step-by-step instructions, you'll easily make a rich broth infused with herbs and spices. Perfect for busy weeknights or gatherings, this versatile recipe can be customized to suit any taste. Experience the joy of cooking and share this delightful soup with loved ones!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice, thoroughly rinsed

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

6 cups low-sodium chicken broth

1 cup frozen peas

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften. Then, incorporate the minced garlic and continue to cook for an additional 1 minute, until the garlic becomes fragrant.

    Brown the Chicken: Shift the sautéed vegetables to one side of the pot and add the boneless chicken thighs. Season the chicken with salt, pepper, dried thyme, and oregano. Cook for about 3-4 minutes on each side until the chicken is lightly browned and fragrant.

      Simmer the Soup: Pour the chicken broth into the pot, making sure to add the bay leaf. Increase the heat slightly to bring the mixture to a gentle simmer. Cover the pot and let it cook for about 20 minutes, allowing the flavors to meld and the chicken to cook through.

        Cook the Rice: After 20 minutes, carefully remove the chicken thighs from the pot and place them on a cutting board to cool slightly. Stir the rinsed jasmine rice into the broth mixture in the pot, and continue to simmer uncovered for about 15 minutes, or until the rice is tender and fully cooked.

          Shred the Chicken: While the rice cooks, use two forks to shred the chicken into bite-sized pieces. Once the rice is ready, return the shredded chicken to the pot along with the frozen peas. Allow the soup to simmer for an additional 5 minutes so the peas can heat through.

            Adjust Seasoning: Remove the bay leaf from the soup. Taste the soup and adjust the seasoning with more salt and freshly ground black pepper as desired.

              Serve: Ladle the warm soup into bowls and garnish each serving with a sprinkle of fresh chopped parsley. Serve with lemon wedges on the side for an added burst of bright flavor.

                Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings