Description
A comforting and easy one-pot chicken and rice soup made with bone-in chicken breasts simmered with fresh vegetables and long-grain white rice in a flavorful chicken stock, finished with a touch of lemon juice and fresh parsley.
Ingredients
Scale
Chicken and Rice Soup Ingredients
- 2 bone-in chicken breasts, skin removed (1 to 1 1/2 pounds)
- 1 cup long-grain white rice, like basmati
- 2 celery ribs, diced small
- 2 medium carrots, peeled and diced small
- 1 onion, diced small
- 2 cloves garlic, peeled but left whole
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 quarts unsalted or low-sodium chicken stock
- Juice of 1/2 lemon (about 3 tablespoons)
- Chopped fresh parsley, for serving
Instructions
- Assemble the soup and bring to a simmer: Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. Add the chicken stock and bring to a boil over high heat. Once boiling, reduce heat to maintain a gentle simmer.
- Simmer for about 25 minutes: Skim off any foam that forms on the surface with a spoon. Continue simmering until the rice and vegetables are tender, about 25 minutes. Then, remove the pot from heat.
- Shred the chicken and make the garlic paste: Use a slotted spoon or tongs to remove the chicken and garlic cloves. Transfer chicken to a bowl and shred with two forks, discarding bones. Return shredded chicken to the pot. Smash the cooked garlic cloves into a paste using a fork or knife edge, then stir into the soup.
- Season and serve: Stir the lemon juice into the soup and taste for seasoning. Adjust salt or lemon juice as preferred. Serve hot, garnished with chopped fresh parsley. Leftovers can be refrigerated for up to a week or frozen for up to 3 months.
Notes
- This is the easiest soup ever, ready in under an hour.
- Using bone-in chicken breasts adds rich flavor to the broth.
- Simmering gently prevents overcooking the rice and keeps the chicken tender.
- Fresh lemon juice brightens the soup’s flavors just before serving.
- Leftovers store well in the refrigerator or freezer for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 878 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 62 mg
