Homemade Chicken and rice soup

Ingredients:

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
• 1 bay leaf
• 6 cups chicken broth (or vegetable broth)
• 1 cup uncooked rice (white, brown, or wild rice)
• 2 cups cooked shredded chicken (leftover or rotisserie chicken)
• Salt and pepper to taste
• Fresh parsley or thyme for garnish (optional)
• Lemon juice for extra flavor (optional)

Instructions:

Step 1: Sauté the Vegetables

1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until the vegetables start to soften.
3. Add the minced garlic and cook for another minute until fragrant.

Step 2: Add Herbs and Broth

1. Stir in the thyme, parsley, and bay leaf.
2. Pour in the chicken broth and bring the mixture to a boil.

Step 3: Add the Rice

1. Once the broth is boiling, stir in the uncooked rice.
2. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes (or until the rice is tender).

Step 4: Add the Chicken

1. Once the rice is cooked, stir in the cooked shredded chicken.
2. Simmer for another 5 minutes to heat the chicken through.

Step 5: Season and Serve

1. Season the soup with salt and pepper to taste.
2. If you like, add a squeeze of fresh lemon juice for a bright, zesty finish.
3. Remove the bay leaf before serving.
4. Garnish with fresh parsley or thyme if desired.

Tips:

• Rice Options: You can use any type of rice for this soup. White rice cooks quickly (20 minutes), while brown or wild rice will take longer (30-40 minutes). Adjust the cooking time as needed.
• Chicken: This recipe is great for using leftover chicken or rotisserie chicken. If you prefer, you can cook raw chicken breasts or thighs directly in the soup; just simmer them in the broth for 15-20 minutes before shredding.
• Make It Creamy: For a creamier soup, stir in 1/2 cup of heavy cream or milk at the end of cooking.

Cooking Time:

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: ~300 kcal
• Carbohydrates: ~35g
• Protein: ~20g
• Fat: ~8g
• Fiber: ~3g

This Homemade Chicken and Rice Soup is perfect for a cozy dinner and a great way to use up leftover chicken. It’s versatile, hearty, and will keep you warm and satisfied!