Description
This Cheats Chicken & Rice Soup is a comforting, hearty recipe perfect for any day you want a simple yet flavorful meal. Featuring tender chicken, wholesome rice, and a medley of sautéed vegetables simmered in a savory broth, this easy-to-make soup is both nutritious and satisfying. With just one pot and common ingredients, it’s a convenient option for a wholesome lunch or dinner that the whole family will love.
Ingredients
Scale
Chicken and Meat
- 1 pound boneless, skinless chicken breasts
Grains
- 1 cup uncooked rice (white or brown)
Vegetables
- 1 medium onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Liquids and Broth
- 6 cups chicken broth
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Oils
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and release their flavors.
- Cook the Chicken and Garlic: Stir in the chicken pieces and minced garlic into the pot. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
- Add Broth and Seasonings: Pour in the chicken broth along with dried thyme, salt, and black pepper. Stir to combine, then bring the soup to a boil over medium-high heat.
- Simmer with Rice: Once boiling, add the uncooked rice to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 20 to 25 minutes or until the rice is tender and cooked through.
- Add Frozen Peas (Optional): If using frozen peas, add them in during the last 5 minutes of cooking to warm them through without losing their color and texture.
- Adjust Seasonings: Taste the soup and adjust the salt and pepper as needed to suit your preference.
- Serve and Garnish: Remove the pot from heat. Ladle the hot soup into bowls and garnish each serving with freshly chopped parsley for added freshness and color.
Notes
- You can substitute white rice with brown rice for a nuttier flavor and extra fiber, but increase the simmering time accordingly as brown rice typically takes longer to cook.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days and tastes even better the next day.
- For a gluten-free version, ensure your chicken broth is certified gluten-free.
- If you prefer, swap chicken breasts for thighs for a juicier texture.
- Add a squeeze of lemon juice at the end for a bright, fresh note.
