Name: Classic Chicken and Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 pound boneless chicken breasts or a combination of chicken breasts and thighs; 7 cups chicken broth; 1 large bay leaf; 1 teaspoon herbes de Provence; 1/4 teaspoon freshly ground black pepper; Kosher salt, to taste; 2 tablespoons unsalted butter; 1 medium yellow onion, chopped; 3 ribs celery, diced; 1 1/2 teaspoons minced garlic; 2 to 3 medium carrots, scrubbed and thinly sliced; 2/3 cup long-grain white rice; 1 cup frozen peas, thawed; 2 tablespoons fresh chopped parsley; Kosher salt and freshly ground black pepper, to taste; Fresh thyme leaves or parsley for garnish, optional

Classic Chicken and Rice Soup

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Chicken and rice soup is the ultimate comfort food! It’s perfect for a cozy home-cooked meal.

Author: Diana
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 to 8 servings 1x
Category: Soup Recipes

Ingredients

Scale

For the Chicken

1 pound boneless chicken breasts or a combination of chicken breasts and thighs
7 cups chicken broth
1 large bay leaf
1 teaspoon herbes de Provence
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste

For the Soup

2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 ribs celery, diced
1 1/2 teaspoons minced garlic
2 to 3 medium carrots, scrubbed and thinly sliced
2/3 cup long-grain white rice
1 cup frozen peas, thawed
2 tablespoons fresh chopped parsley
Kosher salt and freshly ground black pepper, to taste
Fresh thyme leaves or parsley for garnish, optional

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Instructions

Poach the Chicken: Put the chicken in a Dutch oven and cover it with the chicken broth. Add the bay leaf, herbes de Provence, and pepper. Add a dash of kosher salt or as needed to taste. Bring to a boil over high heat; reduce the heat to low, cover the pot, and simmer for 10 minutes or until it registers 165 F in the center of the thickest piece. Remove the chicken to a plate to cool, and transfer the broth to a bowl and set aside.
Sauté the Aromatics: Melt the butter in the same Dutch oven over medium-low heat. Add the onions and celery and cook, stirring, for 8 to 10 minutes or until the onion is translucent. Add the garlic and sauté for 1 minute longer.
Simmer: Add the chicken broth and carrots to the Dutch oven and bring to a boil over high heat. Reduce the heat to medium-low and cook for 5 minutes. Add the rice, cover the pan, and cook for 12 minutes.
Finish the Soup: Dice the chicken and add it to the soup with the peas; simmer for 3 to 4 minutes longer or until the rice is tender and the soup is hot. Stir the parsley into the soup and taste for seasonings, adding salt and pepper if needed.
Serve: Garnish with thyme leaves and parsley if desired, and serve. Enjoy!

bowl of chicken and rice soup

Find it online: https://classic-recipes.com/classic-chicken-and-rice-soup/