Print

Chicken and Rice Soup

Print Recipe

A cozy, easy soup with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika. This family favorite is perfect for a comforting weeknight meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 4 medium carrots, peeled and chopped
  • 4 celery ribs, thinly sliced
  • 3 garlic cloves, minced
  • 2 quarts chicken stock
  • 2 cups water
  • 2 large boneless skinless chicken breasts (1½ to 2 pounds)
  • ¾ cup long grain white rice
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1½ teaspoons kosher salt, plus more for serving
  • Freshly ground black pepper
  • ½ teaspoon smoked paprika
  • 1 green onion, minced, for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6 to 7 minutes.
  2. Add the garlic and sauté for 1 minute until fragrant.
  3. Add the chicken stock, water, whole chicken breasts, rice, oregano, garlic powder, and kosher salt. Bring to a boil, then reduce to a simmer.
  4. Cover loosely and cook until the chicken is cooked through, 20 to 25 minutes, or until the chicken registers at least 165°F when tested with a food thermometer.
  5. Remove the chicken to a clean plate and let it rest for 5 minutes. Shred it into bite-size pieces.
  6. Stir the shredded chicken back into the soup. Taste and season with additional salt and pepper as needed.
  7. Serve hot, garnished with green onion.

Notes

This soup can be made in about 50 minutes total. For best results, use a food thermometer to ensure chicken reaches 165°F internal temperature. The rice will continue to absorb liquid as it sits, so serve immediately for the best texture.

Nutrition

Find it online: https://www.receipster.com/cozy-chicken-and-rice-soup/

Themes by WordPress