A comforting homemade chicken soup with tender chicken, nutritious vegetables, and hearty rice.
Ingredients
Scale:
2 cups cooked chicken, shredded
1 medium onion, diced (about 1 cup)
2 medium carrots, sliced (approximately 1 cup)
2 celery stalks, diced (roughly 1 cup)
3 cloves garlic, minced
1 cup uncooked long-grain rice
8 cups homemade or low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions become translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and bring to a boil. Add the uncooked rice, shredded chicken, thyme, and parsley. Stir well to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the rice is tender.
Taste the soup and season with salt and pepper as needed. If using, stir in heavy cream at this point.
Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side.
