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Description
Mom's Chicken and Rice Soup is healthy, hearty, flavorful, and a family favorite comfort food for cold days. Recipe includes instructions for white rice, wild rice, and brown rice.
Ingredients
Scale
- 2 pounds boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (divided)
- 1 medium white onion (diced)
- 1 cup sliced carrot
- 1/2 cup sliced celery
- 1 cup long grain white rice
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup heavy cream (optional)
- 1/4 cup lemon juice
Instructions
- Begin by seasoning the chicken breasts with salt and black pepper. Heat a large soup pot over medium-high heat and pour in 1 tablespoon of olive oil. Sear the chicken for 2 minutes on each side until they are golden brown but not completely cooked. Remove the chicken from the pot and set it aside.
- In the same pot, add the remaining tablespoon of olive oil. Incorporate the diced onion, sliced carrot, and sliced celery. Cook for 4 to 5 minutes, stirring often, until the vegetables start to soften.
- Add the long grain white rice, grated ginger, and minced garlic to the pot. Toast the mixture for 2 to 3 minutes, stirring continuously, until it becomes fragrant.
- Return the chicken to the pot. Pour in the chicken broth and season with dried thyme and oregano. Bring the mixture to a simmer, then lower the heat to medium-low. Let it simmer for about 15 minutes, or until the chicken is fully cooked.
- Using tongs, take the chicken out of the pot and place it on a cutting board. Shred the chicken with two forks, then add it back to the pot.
- If desired, mix in the heavy cream. Cook for an additional 5 minutes, until the rice and vegetables are tender.
- Remove the pot from heat and stir in the lemon juice. Adjust seasoning with extra salt and pepper to taste.
Notes
TECHNIQUE TIP: Sauté the diced onions until translucent to enhance the soup’s flavor.
STORAGE: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 536 kcal
- Sugar: 4 g
- Sodium: 693 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.02 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 142 mg
