Simple and Yummy Chicken and Rice Soup

Tracy Knutsen
Chicken and Rice Soup

Simple and Yummy Chicken and Rice Soup

Print recipe
Simple and Yummy Chicken and Rice Soup
Serves 4
Meal type Main Dish, Soup
Misc Freezable, Serve Hot
Website inspired by PeachDish
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Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 medium carrots (peeled and diced)
  • 1 stalk celery (diced)
  • 2 cloves garlic (minced)
  • 1 Small onion (chopped (shallot also works, if you prefer a milder onion flavor))
  • 4 bouillon cubes (I've also made this with broth, simply adjust the amount of water you add later.)
  • 1 1/3 cup rice
  • 2 teaspoons paprika
  • lime
  • fresh parsley (chopped)
  • salt and pepper to taste

Note

I love the addition of a little lime juice to finish off this recipe, and my DH likes to add a few slices of fresh avocado to each bowl.  We don't love cilantro, but try swapping it for the parsley. This dish is very easy to adjust to your family's tastes. For example, you can add green peas or pimento, extra carrots, fresh dill, bay leaf or whatever you like.  I've made this with brown rice and wild rice.  I've also used my own veggie stock and a store-bought rotisserie chicken.

Directions

Step 1
Heat a large pot over medium heat with 1/2 – 1 Tbsp olive oil. Add shallot, garlic and a pinch of salt and cook 1-2 minutes, until softened.
Step 2 Add 6 c water and bouillon cubes, increase heat to high. When boiling, add chicken breasts, 1 1/3 c rice, 2 tsp paprika, carrots, and celery. Let boil for 1 min, then reduce to simmer and cover.
Step 3 Remove chicken from pot when fully cooked, 10-12 minutes. Let cool for a few minutes, then shred using two forks. Let soup continue to simmer for 10 minutes, then return chicken to pot. Cook until rice is tender and chicken reheated, 2-5 min.
Step 4
Salt and pepper to taste. If desired, add a squeeze of fresh lime juice and some chopped parsley.
Chicken and Rice Soup
Step 5 Serve with a squeeze of lime and some chopped parsley.
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