Classic Chicken and Rice Soup
Classic chicken and rice soup with tender chicken, vegetables, and herbs — a cozy, flexible favorite for any night.
Ingredients
For the Chicken
- 1 pound boneless chicken breasts
- 7 cups low sodium chicken broth
- 1 large bay leaf
- 1 tsp poultry seasoning or herbes de Provence
- Freshly ground black pepper, to taste
- Kosher salt, to taste
For the Soup
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 3 ribs celery, diced
- 1 ½ tsp minced garlic
- 2 to 3 medium carrots, peeled and thinly sliced
- ⅔ cup long-grain white rice
- 1 cup frozen peas
- 2 tbsp fresh chopped parsley, plus more for garnish
Recommended Equipment
Instructions
- Put the chicken in a large Dutch oven and cover it with the chicken broth. Add the bay leaf, poultry seasoning or herbes de Provence, and pepper. Add a small pinch of kosher salt. Bring to a boil over high heat; reduce the heat to low, cover the pot, and simmer for 10 minutes or until the chicken 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.1 pound boneless chicken breasts | 7 cups low sodium chicken broth | 1 large bay leaf | 1 tsp poultry seasoning or herbes de Provence | Freshly ground black pepper | Kosher salt
- 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 30 seconds or until aromatic.2 tbsp unsalted butter | 1 medium yellow onion | 3 ribs celery | 1 1/2 tsp minced garlic
- Add the reserved 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 pot, and cook for 12 to 15 minutes, or until the rice is tender.2 to 3 medium carrots | 2/3 cup long-grain white rice
- 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. Add 2 tablespoons of parsley to the soup and taste for seasoning, adding salt and pepper if needed.1 cup frozen peas | 2 tbsp fresh chopped parsley
- Garnish with parsley if desired.
Nutrition
Calories: 250kcalCarbohydrates: 25gProtein: 21gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 64mgSodium: 1138mgPotassium: 558mgFiber: 3gSugar: 5gVitamin A: 3823IUVitamin C: 14mgCalcium: 50mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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