Oh, perfect! Here’s a warm, comforting, and super easy chicken rice soup that you can throw together with minimal fuss.
Easy Chicken Rice Soup
Ingredients (serves 4–6):
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup uncooked rice (white or jasmine works best)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried parsley (or 1 tbsp fresh)
- Salt and pepper to taste
- 1–2 tbsp olive oil or butter
- Optional: a squeeze of lemon for brightness
Instructions:
- Prep veggies: Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
- Add garlic & rice: Stir in garlic for 30 seconds, then add the rice and cook 1 minute.
- Add broth & seasoning: Pour in chicken broth, thyme, parsley, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cook rice: Simmer for 15–20 minutes, stirring occasionally, until rice is tender.
- Add chicken: Stir in shredded chicken and cook 5 more minutes until heated through.
- Adjust flavor: Taste and add more salt, pepper, or a squeeze of lemon if desired.
- Serve warm: Comfort in a bowl!
💡 Tips:
- For a creamier version, stir in ½ cup milk or cream at the end.
- Leftovers taste amazing the next day; the flavors deepen overnight.
If you want, I can also give a 15-minute ultra-quick version that uses pre-cooked rice and chicken for instant comfort soup. Want me to do that?
