Ingredients
Soup Base
- 1 tbsp butter or olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
Main Ingredients
- 1 lb chicken thighs or breast
- 1 cup white rice
- 8 cups chicken broth
- Salt and pepper, to taste
Instructions
- Heat Butter: Heat the butter or olive oil in a large pot over medium heat to prepare the base for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the pot and cook until they are softened and fragrant, about 5-7 minutes.
- Add Main Ingredients: Place the chicken pieces, rice, and chicken broth into the pot with the vegetables.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25-30 minutes until the rice is tender and the chicken is fully cooked.
- Shred Chicken: Remove the chicken from the pot, shred it finely using two forks, and then return the shredded chicken back to the soup.
- Season and Serve: Season the soup with salt and pepper to taste. Stir well and serve hot for a comforting meal.
Notes
- Rice thickens the soup as it sits, so adjust broth quantity if a thinner consistency is preferred.
- Adding a splash of lemon juice before serving brightens the flavors nicely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
