Easy Chicken and Rice Soup Recipe
Most of my family lives in Illinois where I grew up, but my sister and her family live here in Utah. I am lucky I get to see my niece and nephew on a regular basis. They have been dealing with some health issues/sickness, so “Aunt Ria” came to the rescue.
I made them a big pot of chicken rice soup. Soup is supposed to make everything better, right? Plus, I knew my niece would love this soup, chicken is her favorite. The soup is full of vegetables, chicken, and rice. The fresh thyme adds great flavor too. I made a big batch so they could freeze some soup for a rainy day.
My sister’s family really enjoyed the soup…and so did Josh-I saved him a bowl:) If you are feeling under the weather or know someone who is, make this soup. It will help soothe the soul. Oh, and I also made them a batch of Oreo Brownies-of course they were a hit too:) Happy weekend everyone!
Easy Chicken and Rice Soup
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock or broth (we use low sodium)
- 1 cup of water
- 1 cup long grain white rice
- 1 1/2 cups shredded cooked chicken breasts
- Kosher salt and freshly ground black pepper
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.
*Note-for the shredded chicken I used 2 large chicken breasts. I boiled a pot of water on the stove and added in the chicken-which I cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. *
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If you like this recipe, you might also enjoy:
Chicken Noodle Soup from Two Peas and Their Pod
Hearty Tomato Soup from Two Peas and Their Pod
Thai Chicken Soup from Kalyn’s Kitchen
Italian Chicken and Escarole Soup from Food Blogga
Creamy Chicken and Wild Rice Soup from My Kitchen Cafe