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- 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken breasts - 6 cups low-sodium chicken broth - 1 cup long-grain rice (uncooked) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Sea salt and freshly ground black pepper to taste - Juice of 1 juicy lemon - Fresh parsley, chopped, for garnish Gathering these ingredients makes cooking easy. I love using olive oil for that rich flavor. The onion and garlic add a nice base. Carrots and celery bring color and crunch. Boneless chicken breasts are perfect for easy shredding. Low-sodium broth keeps it healthy and tasty. Long-grain rice cooks well in the soup. Thyme and oregano add warmth to every bite. Seasoning with salt and pepper enhances the taste. A squeeze of lemon brightens the soup. Finally, fresh parsley adds a pop of color. For the full experience, you can follow the Full Recipe for step-by-step guidance on making this delightful dish. - Step 1: Sautéing Vegetables Begin by warming the olive oil in a large pot over medium heat. Once it is hot, add the chopped onion. Sauté for about five minutes until the onion turns soft and clear. Then, add the minced garlic, diced carrots, and diced celery. Cook for another three to four minutes. This step helps release all the great flavors from the veggies. - Step 2: Cooking Chicken Next, place the chicken breasts in the pot. Pour in the low-sodium chicken broth and stir to combine. Bring the mixture to a gentle boil. This will take a few minutes. Once it boils, reduce the heat to low. Let the chicken simmer for about 15 minutes. You want the chicken fully cooked and tender. - Step 3: Shredding Chicken and Adding Rice After the chicken is cooked, carefully take it out of the pot. Place it on a cutting board. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the pot. Now, stir in the uncooked rice, dried thyme, and dried oregano. Season with salt and pepper. Mix everything well. Cover the pot and let it simmer for 20 to 25 minutes. The rice will absorb the broth and become soft. - Step 4: Simmering Rice Keep the pot covered during this time. Check the rice after about 20 minutes. It should be tender and fluffy. If you need more broth, feel free to add a bit more water or broth. Stir gently to ensure nothing sticks to the bottom. - Step 5: Adding Lemon Juice and Serving Just before you serve, squeeze in the juice of one lemon. This adds a bright flavor that lifts the soup. Taste it and adjust the seasoning if needed. Now, it’s time to serve! Ladle the soup into bowls and sprinkle fresh parsley on top for color and taste. Enjoy your heartwarming chicken and rice soup! For the full recipe, check the detailed steps above. How to Achieve the Perfect Soup Base To make a great soup base, start by sautéing the onion in olive oil. This adds flavor and depth. Cook the onion until it's soft and clear. Next, add garlic, carrots, and celery. Cooking these veggies helps to build a rich taste. Use low-sodium chicken broth for a balanced flavor. You want the broth to shine through, not overpower. Time-saving Suggestions for Prep You can save time by prepping your ingredients ahead. Chop the onion, garlic, carrots, and celery in advance. Store them in the fridge for easy access. Another tip is to use a rotisserie chicken. It cuts down on cooking time and still gives great flavor. You can also use a rice cooker for the rice while you cook the soup. It frees up your pot and makes cooking easier. Ideal Pairings with the Soup This soup pairs well with crusty bread or a simple salad. The bread is perfect for dipping. A light green salad adds freshness and crunch. You can also serve it with crackers for a fun twist. Garnishing Ideas for Presentation Garnishing makes the soup look appealing. A sprinkle of fresh parsley adds color. You can also add a slice of lemon on the side. It gives a bright touch and extra zest. For a cozy feel, serve it in a big bowl. Enjoy every comforting spoonful of your Easy Chicken and Rice Soup. For the full recipe, check out the details above. {{image_4}} Dairy-Free Options If you need a dairy-free version, simply skip any cream or milk. Use olive oil for flavor. You can also add coconut milk for a creamy touch without dairy. Using Brown Rice or Quinoa Want to switch things up? Brown rice or quinoa can replace white rice. Brown rice adds a nutty flavor and takes longer to cook. Quinoa cooks faster and adds protein. Adjust your cooking time as needed for either option. Additions for Spicy Kick If you like heat, add crushed red pepper flakes or diced jalapeños. These will give your soup a nice spicy twist. Start with a small amount and add more to taste. Incorporating Seasonal Vegetables Seasonal vegetables like zucchini, spinach, or green beans can make your soup even better. Chop them and add them in the last few minutes of cooking. This keeps them fresh and bright in flavor. For the Full Recipe, follow the steps I outlined earlier. To keep your Easy Chicken and Rice Soup fresh, store it in the fridge. Use an airtight container for best results. Make sure the soup cools to room temperature before sealing it. This helps prevent moisture buildup. Your soup stays fresh for up to three days. When you want to enjoy it again, simply reheat it on the stove or in the microwave. Stir well to ensure even heating. If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers or resealable bags. Leave some space at the top as the soup will expand when frozen. Label the bags with the date. This soup freezes well for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove, adding a little broth if needed. Enjoy your homemade meal anytime! For the full recipe, check out the details above. How long does Easy Chicken and Rice Soup last in the fridge? This soup lasts about 3 to 4 days in the fridge. Always store it in an airtight container. Can I make this soup ahead of time? Yes, you can make it ahead of time. It tastes even better the next day! Just reheat it gently on the stove. What can I use instead of chicken breasts? You can use thighs or even shredded rotisserie chicken. Thighs add more flavor, while rotisserie chicken saves time. Is this soup gluten-free? Yes, this soup is gluten-free as long as you use gluten-free broth. Check the labels to be safe. Can I use rotisserie chicken for added convenience? Absolutely! Rotisserie chicken is a great shortcut. Just shred it and add it to the soup at the end. For the full recipe, check out the detailed instructions above. You can make a delicious chicken and rice soup with simple steps and fresh ingredients. Start by sautéing veggies and cooking tender chicken. Don’t forget to add rice and finish with lemon juice. Remember, you can customize the dish with various herbs or seasonings. Store leftovers properly to enjoy later. With these tips and tricks, you can create a comforting meal that satisfies. Try it out and make it your own!

Easy Chicken and Rice Soup

Warm up with a comforting bowl of heartwarming chicken and rice soup! This simple recipe combines tender chicken, hearty vegetables, and flavorful herbs, making it perfect for chilly days. Discover how to whip up this delightful dish that will bring smiles to your table. Ready to cozy up with a delicious, homemade soup? Click through to explore the full recipe and enjoy a heartwarming meal tonight!
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Ingredients
  

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 pound boneless, skinless chicken breasts

6 cups low-sodium chicken broth

1 cup long-grain rice (uncooked)

1 teaspoon dried thyme

1 teaspoon dried oregano

Sea salt and freshly ground black pepper to taste

Juice of 1 juicy lemon

Fresh parsley, chopped, for garnish

Instructions
 

In a large, heavy-bottomed pot, warm the olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, approximately 5 minutes.

    Incorporate the minced garlic, diced carrots, and diced celery into the pot. Cook the mixture for an additional 3-4 minutes, allowing the vegetables to soften and release their flavors.

      Next, add the chicken breasts into the pot along with the chicken broth. Stir gently to combine, then bring the mixture to a gentle boil.

        Once you see bubbles rising to the surface, lower the heat to a simmer and cook for about 15 minutes or until the chicken is completely cooked through.

          Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces and then return the shredded chicken back into the soup.

            Stir in the uncooked rice, dried thyme, dried oregano, sea salt, and freshly ground black pepper. Mix well, then cover the pot and let it simmer for 20-25 minutes or until the rice has absorbed the broth and is tender.

              Just before serving, squeeze in the lemon juice to brighten the flavors. Taste the soup and adjust the seasoning if necessary.

                Serve the soup hot, ladling it into bowls, and finish by garnishing with a sprinkle of fresh chopped parsley for a touch of color and freshness.

                  - Prep Time: 10 mins | Total Time: 60 mins | Servings: 4-6