Chicken Rice Soup

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook 5–7 minutes until vegetables are tender.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Place the chicken breast in the pot and lightly brown on all sides, about 3–4 minutes.
4. Pour in the chicken broth. Add the bay leaf, salt, and pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until the chicken is fully cooked.
5. Remove the chicken breast from the pot and shred it using two forks.
6. Add the rice to the pot and simmer for 15 minutes, until tender.
7. Return the shredded chicken to the soup and stir to combine. Adjust seasoning with additional salt and pepper if needed.
8. Serve hot, garnished with chopped fresh parsley.

Recipe Details

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Difficulty: Easy

Variations & Substitutions

• Add peas, corn, spinach, or green beans for extra vegetables.
• Use brown rice or quinoa for a healthier grain alternative.
• Swap chicken breast for thighs for a richer flavor.
• For a creamier soup, stir in 1/2 cup of cream or coconut milk.

Serving Suggestions