Hearty Chicken and Rice Soup 

Hearty Chicken and Rice Soup 🍲🐔

A comforting, easy-to-make soup loaded with tender chicken, fluffy rice, and veggies—perfect for chilly days or when you need a nourishing bowl of warmth!

⏰ Prep Time: 15 mins | 🍳 Cook Time: 30 mins | 🍴 Servings: 6

📝 Ingredients

• 1 tbsp olive oil or butter

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried oregano

• ½ tsp turmeric (optional, for color & health boost)

• 6 cups (1.5L) low-sodium chicken broth

• 1 lb (450g) boneless chicken breasts or thighs

• ½ cup (100g) long-grain white rice (or jasmine/basmati)

• 1 bay leaf

• Salt & pepper to taste

• 1 cup frozen peas (optional)

• 2 tbsp fresh parsley, chopped

• Lemon wedges (for serving, optional)

📌 Instructions

1️⃣ Sauté Aromatics:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 mins until softened.

2. Stir in garlic, thyme, oregano, and turmeric. Cook 1 min until fragrant.

2️⃣ Cook Chicken & Rice:

1. Add broth, chicken, rice, and bay leaf. Bring to a boil, then reduce heat to a simmer.

2. Cover and cook 15-20 mins until chicken is cooked through and rice is tender.

3️⃣ Shred & Finish:

1. Remove chicken, shred with forks, and return to pot. Discard bay leaf.

2. Stir in peas (if using) and parsley. Simmer 2 mins. Season with salt & pepper.

4️⃣ Serve:

Ladle into bowls, squeeze with lemon juice for brightness, and enjoy with crusty bread!

💡 Tips & Variations:

✅ Creamy version? Stir in ½ cup heavy cream or coconut milk at the end.
✅ Extra veggies? Add diced zucchini, spinach, or corn.
✅ Instant Pot? Sauté veggies, then add all ingredients (except peas/parsley). Pressure cook 10 mins, quick release.
✅ Leftovers? Soup thickens as it sits—thin with broth when reheating.

This simple, wholesome soup is a crowd-pleaser and ready in under an hour! Let me know if you try it. 😊🍗