Sunday, February 3, 2013

Hearty Chicken Soup with Rice

This weekend was definitely quite cold, and there is no better comfort food to warm the soul than a good old-fashioned bowl of chicken soup. Typically I make Chicken Noodle soup, but I wanted to change it up this time around. This soup is super easy, healthy, and so tasty!

2 lbs chicken breast or thighs, cut into chunks
1 medium onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
2 tbsp butter
64 oz. chicken stock
2 bay leaves
1/2 tsp dried thyme
3/4 cup uncooked rice
salt and pepper to taste

In a dutch oven or large soup pot, melt butter over medium-high heat and add chicken. Cook until no longer pink, stirring occasionally.

While chicken is cooking, chop your veggies.

Set aside cooked chicken in a medium sized bowl.

Heat pan again, add carrots, celery, onion, and garlic.

Cook until veggies begin to brown. Put chicken back into pot, and pour in chicken stock.

Add in rice.

Add ground black pepper, bay leaves and thyme.

 Stir well, bring to a boil over high heat.

When soup is boiling, turn down to low. Taste soup and adjust salt & pepper if necessary.
Cover and simmer about 20 minutes or until rice is tender.

Enjoy as a first course, or as a main dish with a side salad and some biscuits!


  1. Rice needs to cook in simmering water for 10 minutes (let the water boil first then lower the heat). Unless you intend to simmer the chicken and veggies, I suggest to you let the rice boil first, before adding the stir friend veggies and chicken.

    1. I put the rice in with all the other stuff and it came out just fine. No need to waste another pot to cook the rice in, and this way the broth flavor gets cooked into the rice as well. I don't mind simmer the chicken and veggies while the rice cooks, it doesn't harm the end product.