Description
This Easy Chicken & Rice Soup is a comforting and hearty dish featuring tender shredded chicken, fresh vegetables, and a flavorful broth. Perfect for using leftover grains like rice, farro, or quinoa, this soup is packed with nutritious ingredients and simple to prepare, making it a go-to meal for chilly days or anytime you crave a warm, wholesome bowl.
Ingredients
Scale
Main Soup Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow or white onion, diced
- 6 carrots, sliced into coins
- 6 celery stalks, thinly sliced
- 8 cloves garlic, minced
- 1 zucchini, chopped
- 2 bone-in skin-on chicken breasts
- a few sprigs fresh thyme or oregano
- 2 quarts chicken stock
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
For Serving
- cooked rice (or any other grain such as farro or quinoa)
- sliced avocado
- fresh cilantro
- sliced jalapeño (optional)
- lime wedges
Instructions
- Sauté Vegetables: In a large soup pot, warm the olive oil over medium-high heat. Add the diced onion, sliced carrots, celery, minced garlic, and chopped zucchini. Sauté these vegetables for about 10 minutes until they soften and begin to release their aromas.
- Add Chicken and Herbs: Place the bone-in, skin-on chicken breasts into the pot along with sprigs of fresh thyme or oregano. Pour in the chicken stock, adding about a cup of water if needed to ensure the chicken is fully submerged. Season the soup with kosher salt and freshly ground black pepper to taste.
- Simmer the Soup: Increase the heat to high and bring the soup to a simmer, skimming off any foam that rises to the surface. Once simmering, reduce the heat to low and let it cook gently for 1 1/2 hours to infuse the broth with rich flavor and tenderize the chicken.
- Shred the Chicken: Carefully remove the chicken from the soup and set it aside to cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the soup pot and warm through. Taste and adjust seasoning if necessary.
- Serve the Soup: To serve, place a scoop of your preferred cooked rice or grain into individual serving bowls. Ladle the hot soup over the grains, then top with sliced avocado, fresh cilantro, optional jalapeño slices for heat, and a squeeze of lime wedges to brighten the flavors. Enjoy immediately!
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat.
- This soup pairs well with grains such as farro or quinoa if you want a variation from rice.
- The jalapeño is optional and can be omitted or adjusted to your spice tolerance.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely.
- For a thicker soup, add more cooked rice or grains when serving.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups soup with 1/2 cup cooked rice)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
