Directions
- Prepare chicken broth: Place the chicken breasts in a large pot with water. Add the chopped onion, minced garlic, a pinch of salt, diced potatoes, and carrots. Bring to a gentle boil over medium heat.
- Sauté tomatoes: While the water heats, warm olive oil in a small frying pan. Add the chopped tomatoes and an extra touch of garlic, then sauté for 3–4 minutes until fragrant and slightly softened. Season lightly with salt.
- Combine ingredients: Once the water in the chicken pot begins to boil, carefully add the sautéed tomato mixture.
- Add rice: Stir in the rice, reduce heat to low, and let the soup simmer gently for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
- Serve: Remove from heat. Using a ladle, serve the soup hot, making sure each bowl gets a portion of tender chicken, vegetables, and rice.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty: Easy
Variations & Substitutions
- Replace rice with small pasta like orzo or broken spaghetti for a different texture.
- Add a handful of chopped fresh parsley or dill just before serving for a fresh, herbal note.
- Swap chicken breast for thighs for more rich, tender flavor.
Serving Suggestions
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