Chicken & Rice Soup Recipe
In this post I’ll be sharing a delicious Chicken & Rice Soup Recipe.
Soups are comforting and hearty and we love them in the cooler months of winter. Soups are also generally simple to make. This Chicken & Rice Soup is easy to make and delicious. You can enjoy the leftovers or freeze them for easy go to meals.
Homemade soup recipes are great for family meals and budget friendly too. A soup recipe can be adjusted to use whatever ingredients that you have on hand and you can stretch them out. Often soups provide leftovers and you get more than one meal.
Ingredients:
Olive Oil
Butter
Button Mushrooms, diced
Celery, diced
Carrots, sliced or diced
Yellow Onion, diced
fresh Thyme
Kosher Salt
Black Pepper
Poultry Seasoning
Onion Powder
Dried Parsley Flakes, use fresh if you have it on hand
Water
Chicken Stock
2 boneless, skinless Chicken Breast pieces
3 cups of Rice, I used white but wild or brown rice would work fine too
Easy Homemade Soup Recipe
{Tip: Place a wet paper towel under your cutting board to keep it from sliding on counter tops}
In a small pot, cover the chicken with water and boil until done. Remove from water and allow to cool to safely handle cutting up later.
In a large stock pot or dutch oven, add olive oil and butter. Heat over medium high heat until butter is melted. Add cut vegetables and seasonings. Remove the leaves from 1 sprig of thyme and add to the pot. Saute the vegetables until celery and onions begin to turn translucent, about 15 minutes.
Add chicken stock to vegetables and bring to a simmer. Simmer 20 minutes.
Cube chicken, or shred if you prefer, and add to the pot with vegetables and stock. Add water and bring back to a simmer. Add rice and stir to combine. Simmer for 20 minutes until rice is fully cooked.
Chicken and Rice Soup
Easy Chicken and Rice Soup Recipe
Chicken and Rice Soup Recipe
Ingredients
- 1/2 tsp Olive Oil
- 1 tbsp. Butter
- 1/4 c Button Mushrooms diced
- 1 c Celery diced
- 1 1/2 c Carrots sliced or diced
- 1 medium Yellow Onion diced
- 1 sprig fresh Thyme
- 1/2 tbsp. Kosher Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Poultry Seasoning
- 1/2 tsp Onion Powder
- 1 tbsp. dried Parsley Flakes
- 8 c Water
- 4 c Chicken Stock
- 2 boneless skinless Chicken Breast pieces
- 3 c Rice
Instructions
- In a small pot, cover the chicken breasts with water, bring to a boil and cook until done. Remove from water and allow to cool enough to handle.
- In a large stock pot or Dutch oven, add the olive oil and butter. Heat over medium high heat until butter is melted and then add cut vegetables and seasonings. Remove the leaves from 1 sprig of thyme and add to the mixture. Sauté the vegetables until celery and onions begin to turn translucent.
- Next, add the chicken stock to vegetable mixture and bring to a simmer. Simmer 20 minutes.
- Next, dice the chicken into cubes or shred if you prefer, and add to the pot with vegetables and stock.
- Next, add the water and return to a simmer.
- Next, add the rice and stir to combine, continue to simmer for 20 minutes until rice is fully cooked. Serve hot.
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About Julia
Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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