Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup uncooked rice (white, brown, or basmati)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: 1 bay leaf for added flavor
- Fresh parsley or cilantro, chopped (for garnish)
- Juice of 1/2 lemon (optional, for a fresh flavor boost)
Instructions:
- Sauté the Vegetables:
- Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic and cook for another minute.
- Cook the Rice:
- Add the uncooked rice to the pot and stir it around to coat the rice with the oil and mix it with the vegetables.
- Pour in the chicken broth and add the dried thyme, parsley, and bay leaf if using. Bring the mixture to a boil.
- Simmer the Soup:
- Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes, or until the rice is fully cooked.
- Add the Chicken:
- Once the rice is tender, add the cooked chicken to the pot. Stir to combine and let it heat through for about 5 minutes.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and pepper.
- If desired, add the juice of 1/2 a lemon for a fresh, bright flavor.
- Garnish and Enjoy:
- Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro.
- Serve hot, with crusty bread or crackers on the side.
This chicken and rice soup is warm, comforting, and perfect for a cozy meal. You can customize it by adding more vegetables or using different types of rice to suit your taste.
