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Making Easy Chicken and Rice Soup is simple. Here’s what you need: - 2 boneless, skinless chicken breasts - 1 cup uncooked brown rice - 6 cups chicken broth - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These fresh ingredients come together to create a warm bowl of comfort. You can also personalize your soup. Consider adding: - Spinach or kale for extra greens - Peas for a sweet touch - Corn for a pop of color Here are some common conversions to help you with your cooking: - 1 cup = 8 ounces - 1 tablespoon = 3 teaspoons - 1 pound = 16 ounces Cooking measurements are key. When a recipe calls for a cup, use a measuring cup. For spices, use measuring spoons. This ensures you get the right taste every time. Knowing the nutrition can help you make healthy choices. Here’s a basic breakdown per serving: - Calories: 300 - Total Fat: 8g - Protein: 25g - Carbohydrates: 35g The chicken provides protein, while the rice adds carbs for energy. Carrots and celery bring vitamins and fiber. This soup can be a great option when you want something warm and filling. It also supports your body with healthy nutrients. To start, gather your ingredients. You will need: - 2 boneless, skinless chicken breasts - 1 cup uncooked brown rice - 6 cups chicken broth - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) For tools, grab a large pot, a cutting board, and a knife. A wooden spoon is great for stirring. You’ll also need two forks for shredding the chicken. 1. Heat the Oil: Place your large pot on medium heat. Add the olive oil and let it warm up. 2. Sauté the Veggies: Once the oil is hot, add the diced onion, carrots, and celery. Cook for about 5-7 minutes. The goal is to soften the veggies. 3. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried parsley. Let this cook for 1-2 minutes. You want to smell those yummy flavors! 4. Bring to a Boil: Pour in the chicken broth. Increase the heat to high until it boils. 5. Add Rice and Chicken: Once boiling, add the uncooked brown rice and the chicken breasts. Stir well. 6. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes. The rice should be cooked and the chicken tender. After cooking, take the chicken breasts out of the pot. Use two forks to shred the chicken into bite-sized pieces. This method keeps the chicken tender and juicy. Return the shredded chicken back to the soup and stir well. Now, add salt and pepper to taste. Let it simmer for another 5 minutes. Your easy chicken and rice soup is almost ready! To make your Easy Chicken and Rice Soup shine, consider adding spices and herbs. You can use: - 1 teaspoon of paprika for warmth. - A pinch of cayenne for heat. - Fresh thyme leaves for brightness. Balancing flavors is key to a great soup. Start with salt and pepper. Taste as you go. If it feels flat, a squeeze of lemon juice can brighten it up. For a creamier soup, stir in a splash of heavy cream just before serving. This adds richness and comfort. If you want a thicker texture, you can use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup. Adding more veggies can also enhance the texture. Try adding: - 1 cup of frozen peas for sweetness. - 1 zucchini, diced for freshness. - 1 cup of spinach for color and nutrients. Preparing ingredients in advance can save time. Chop your veggies the night before. Store them in the fridge. You can also cook the rice ahead of time. This way, all you need to do is add it to the soup. Using pre-cooked chicken or ready-made broth can cut down on your cooking time. Rotisserie chicken works great. Just shred it and add it to the pot. For broth, low-sodium options help control salt levels while keeping flavor rich. For the full recipe, check out the Cozy Chicken and Rice Soup. {{image_2}} You can change the main ingredients in this soup. If you don't have chicken, use turkey. It gives a nice flavor too. For a twist, try quinoa instead of rice. Quinoa cooks fast and is packed with protein. Adding different veggies can also change the taste. Bell peppers, spinach, or peas work well. You can mix in your favorites for a fun twist. Just remember to add them at the right time so they stay fresh and tender. If you need a gluten-free option, check the broth label. Some brands add gluten. You can use rice noodles instead of brown rice for a low-carb choice. They cook faster and add a nice texture. For a vegetarian or vegan version, skip the chicken. Use vegetable broth and add beans for protein. Chickpeas or lentils can be great additions. They will make the soup hearty and still tasty. You can also give this soup a regional flair. For an Asian-style soup, add soy sauce and ginger. Top it with green onions for a fresh touch. If you prefer a Mediterranean vibe, add lemon juice and olives. Use herbs like oregano and basil for a distinct taste. Each twist can make your soup feel new and exciting. To store chicken and rice soup properly, let it cool first. Transfer the soup to an airtight container. This keeps it fresh. Place it in the fridge right away. The soup stays good for about 3 to 4 days. Always check for freshness before eating. Freezing your soup is easy. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can. Label the containers with the date. You can freeze the soup for up to 3 months. To thaw, place the frozen soup in the fridge overnight. For quick thawing, run warm water over the bag. When you're ready to eat, reheat the soup on the stove. Stir it often to avoid burning. Heat until it's hot all the way through. In the fridge, expect the soup to last 3 to 4 days. In the freezer, it remains fresh for about 3 months. Check for signs of spoilage. If the soup smells off or shows mold, it’s best to toss it. Always trust your senses when it comes to food safety. If you want the full recipe, check out the Easy Chicken and Rice Soup section! To speed up the cooking time, you can use pre-cooked chicken. This cuts down on the simmering time. Also, use instant rice instead of brown rice. It cooks much faster. You can add the instant rice in the last five minutes of cooking. Absolutely! Leftover chicken works great in this soup. Just shred or chop your cooked chicken into bite-sized pieces. Add it to the pot when the soup is almost done simmering. This way, you heat the chicken without overcooking it. You can pair this soup with simple sides like bread or crackers. A fresh garden salad also makes a nice addition. For a heartier meal, try some warm rolls or garlic bread. These sides complement the soup’s flavors well. Yes, you can make this soup in a slow cooker. Start by sautéing the onion, carrots, and celery in a pan. Then, place all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving. To season the soup, I recommend using dried thyme and parsley. These herbs add depth. You can also try adding bay leaves while cooking. For a kick, add some black pepper or a pinch of red pepper flakes. Taste and adjust the seasoning as needed. For more details, check out the Full Recipe. This blog post covered how to make Easy Chicken and Rice Soup. We broke down ingredients, measurements, and nutritional benefits. The step-by-step guide helps you prep and cook the soup for the best taste. We also shared tips for perfecting flavor and texture, plus storage info for leftovers. Overall, it’s a simple dish with many custom options. You can adapt it to your taste and needs. Enjoy making this warm, comforting soup for your next meal!

Easy Chicken and Rice Soup

Warm up with this delicious Cozy Chicken and Rice Soup that’s perfect for chilly days! Packed with tender chicken, hearty brown rice, and fresh vegetables, this comforting recipe is easy to make and incredibly satisfying. Follow simple steps to whip up a bowl of warmth that your family will love. Click through to explore the full recipe and learn how to make this delightful soup today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup uncooked brown rice

6 cups chicken broth

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables are softened.

      Stir in the minced garlic, dried thyme, and dried parsley. Cook for an additional 1-2 minutes until fragrant.

        Add the chicken broth and bring to a boil.

          Once boiling, add the uncooked brown rice and the chicken breasts to the pot.

            Reduce heat to low and cover. Simmer for about 25-30 minutes, or until the rice is cooked and the chicken is tender.

              Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

                Season with salt and pepper to taste. Let simmer for another 5 minutes to combine flavors.

                  Serve hot, garnished with fresh chopped parsley.

                    Prep Time: 10 min | Total Time: 50 min | Servings: 4-6