Chicken and Rice Soup Recipe

Servings: 8 servings 2 tbsp olive oil, or avocado oil 1 large onion, diced 2 large carrots, diced 1 stalk celery, diced 1 lb chicken breast (3 small), or chicken thighs 1/3 cup long grain rice, (uncooked) such as basmati or jasmine 8 cups chicken broth, or stock 1 cup water 1 tsp salt, adjust to taste 1/2 tsp ground black pepper, adjust to taste 2 bay leaves 2 tbsp fresh herbs, dill, or parsley, or a combination


Preheat a dutch oven or soup pot with oil over medium heat, add in onion, carrots,


and celery, and saute until lightly softened and golden, about 6-7 minutes.

Add chicken, rice, bay leaves, chicken broth, water, salt, and pepper. Bring it to a boil, skimming off any foam that rises to the top.

Reduce heat to medium-low and cook uncovered at a light boil for 25-30 minutes, or until rice is tender and chicken is cooked through.

Remove chicken from the soup, shred it into small pieces and add it back to the soup then remove from heat. Add herbs, season to taste if needed, and serve.

More Stories