Here’s a warm and comforting Chicken and Rice Soup—simple, hearty, and full of flavor. Perfect for chilly days or when you need something soothing.

🍲 Chicken and Rice Soup

Ingredients (6 servings)

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2–3 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 cup long-grain white rice (or brown rice, adjust cooking time)
• 1 tsp dried thyme
• 1 tsp dried parsley (or 2 tbsp fresh parsley)
• ½ tsp black pepper
• Salt, to taste
• Optional: 1 bay leaf

Instructions

1️⃣ Sauté the Vegetables

1. Heat olive oil or butter in a large pot over medium heat.
2. Add onion, carrots, and celery; sauté 5–7 minutes until softened.
3. Stir in garlic and cook 1 more minute until fragrant.

2️⃣ Add Broth and Chicken

1. Pour in chicken broth.
2. Add shredded chicken, thyme, parsley, black pepper, and bay leaf if using.
3. Bring to a gentle boil.

3️⃣ Cook the Rice

• Add uncooked rice to the simmering soup.
• Reduce heat to low and cover.
• Simmer 15–20 minutes until rice is tender.
• Taste and adjust seasoning with salt and pepper.

4️⃣ Serve

• Remove bay leaf.
• Ladle soup into bowls.
• Optional: garnish with fresh parsley or a squeeze of lemon for brightness.

🍲 Tips & Variations

• Extra creamy: Stir in ½ cup milk or cream at the end.
• Vegetable boost: Add peas, corn, or green beans in the last 5 minutes of cooking.
• Slow cooker: Combine all ingredients (except rice) in a slow cooker and cook on low 4–6 hours; add rice in the last 30–40 minutes.
• Leftovers: Store in fridge up to 3 days; rice may absorb more liquid, so add extra broth when reheating.

If you want, I can also give a quick 30-minute version that uses pre-cooked chicken and cooks the rice in the broth simultaneously for speed.

Do you want me to provide that version?