Description
This hearty chicken and rice soup is perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 medium carrots, peeled and chopped
- 4 celery ribs, thinly sliced
- 3 cloves garlic, minced
- 2 quarts chicken stock
- 2 cups water
- 2 large boneless skinless chicken breasts (1 1/2 to 2 pounds)
- 3/4 cup long grain white rice
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt, plus more for serving
- Freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 green onion, minced, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 6 to 7 minutes.
- Add the garlic and sauté for 1 minute until fragrant.
- Add the chicken stock, water, whole chicken breasts, rice, oregano, garlic powder, and kosher salt. Bring to a boil, then reduce to a simmer.
- Cover loosely and cook until the chicken is cooked through, 20 to 25 minutes, or until the chicken registers at least 165°F when tested with a food thermometer.
- Remove the chicken breasts to a cutting board and when reheating, you may need to add additional water or stock and adjust seasonings.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing is also an option; just make sure to leave out the rice if you plan to freeze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg