Directions
- Prepare the Vegetables: Heat olive oil in a large stockpot over medium heat. Add the onion, celery, and carrots. Sauté for 5–7 minutes until the vegetables start to soften and the onion becomes translucent.
- Add Garlic and Herbs: Stir in minced garlic, thyme, parsley, salt, and pepper. Cook for another 1–2 minutes until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Add shredded chicken and stir to combine.
- Cook the Rice: Once the soup reaches a boil, add the rice. Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
- Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed. For extra flavor, a squeeze of lemon juice can brighten the soup.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of grated Parmesan cheese, if desired.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 6
- Difficulty: Easy
Variations & Substitutions
- Vegetable Boost: Add peas, corn, or diced zucchini for extra color and nutrition.
- Brown Rice or Quinoa: Substitute white rice with brown rice or quinoa for a healthier twist, adjusting cooking time as needed.
- Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for mild heat.
- Creamy Version: Stir in 1/2 cup of heavy cream or coconut milk for a richer soup.
Serving Suggestions
The most important part is just ahead — click NEXT »»
