Easy Chicken and Rice Soup Recipe

I have always been a long time lover of soup.  There's just something about holding a warm bowl of goodness in your hand during these chilly autumn evenings that soothes the soul.  Another thing I'm starting to realize about soup is that, when you are trying to eat healthy, soup is ALWAYS a great option.  With all the countless combinations, the possibilities are endless.  Today, however, I'm keeping it simple with my Easy Chicken and Rice Soup Recipe.  


Even though this is a simple dish, the flavor is anything but.  With great ingredients, and some adventurous seasoning, this Easy Chicken and Rice Soup is going to blow your mind.  The best part?  Its ready in less that 30 minutes!  I know you are going to love this recipe so let's get started!

Easy Chicken and Rice Soup Recipe:
*Prep Time: 10 min.  *Cook Time: 30 min *Difficulty:  Easy  *Servings: 6-8

Ingredients:


  • 4-6 Chicken Tenderloins or 2 Boneless, Skinless Chicken Breasts
  • 3 Carrots, sliced
  • 3 Celery Stalks, sliced
  • 1 Onion, diced
  • 1 c Brown Rice, fully cooked
  • 4 c Low Sodium Chicken Broth
  • 4 c Water
  • 1 tsp Tarragon, dried
  • 2 Bay Leaves
  • 1 tsp Kosher salt
  • 1/2 tsp Ground Black Pepper
  • 2-3 Tbsp Extra Virgin Olive Oil

To kick things off you will need to prepare your rice.   

I learned the hard way that it is pivotal to precook your rice before adding it to your soup.  If you cook the rice in the soup, it absorbs all of the broth are you are left with more of a wet rice dish. So pre-cook the rice. 


In my recipe I used this brown rice medley blend from Trader Joe's.  I like it because it how brown rice, barley, and seeds.  It adds a lot of texture and dimension to the soup.  However, if you don't have access to a Trader Joe's, any brown rice blend will do.  Heck, you can just use brown rice!  I have made it like that and it is equally delicious.  



Now, while your rice is cooking it is time to get the soup rolling.
You will need to get all of your veggies prepared.
Then sit a heavy bottomed pot, such as a dutch oven, over a medium/high heat.


Once the pot is hot, add the oil and vegetables to the pot.
Let cook until the vegetables are tender and the onions are translucent, 2-3 minutes.


Now add the salt,


pepper,


and my secret ingredient to this recipe...tarragon.

I know what you are thinking.  Tarragon?  Why tarragon?  There is just something about this herb that adds this incredible flavor to this soup.  If you didn't know it was in there you would say "What is that?  It adds so much flavor, but I just can't put my finger on it."  Trust me.

If you don't have tarragon you can simply use time or even parsley.


Now add the chicken broth and water to the pot and bring to a boil.


Once the broth has come to a boil, add your chicken.


Next add the bay leaves.

Again, these add so much flavor to this soup.

Let the soup simmer for 20 minutes.


After 20 minutes, remove the chicken and bay leaves from the pot.


Dice or shred the chicken and return it to the pot.


Next, add the fully cooked rice to the pot.

Stir everything together, and you are ready to eat!


Look at that gorgeous bowl of soup.  All of those delicious and nutritious vegetables, the moist and savory chicken, the nuttiness of the rice, and that flavorful broth.  I can't imagine a more perfect meal for this season than this Easy Chicken and Rice Soup.  Picture yourself curled up on the couch with a bowl of this aromatic goodness in your hand, surrounded by a nice fuzzy blanket, and Netflix streaming on the television.  I mean, does it get any better than that?  Not in my world.  Remember, seasonal comfort foods don't have to be unhealthy.  So this weekend don't hesitate to get in the kitchen and give this Easy Chicken and Rice Soup a try TONIGHT!

And as always...

Happy Reading, Happy Eating, Happy Living
~The Kitchen Wife~

Easy Chicken and Rice Soup Recipe:
*Prep Time: 10 min.  *Cook Time: 30 min *Difficulty:  Easy  *Servings: 6-8

PRINTABLE RECIPE

Ingredients:
  • 4-6 Chicken Tenderloins or 2 Boneless, Skinless Chicken Breasts
  • 3 Carrots, sliced
  • 3 Celery Stalks, sliced
  • 1 Onion, diced
  • 1 c Brown Rice, fully cooked
  • 4 c Low Sodium Chicken Broth
  • 4 c Water
  • 1 tsp Tarragon, dried
  • 2 Bay Leaves
  • 1 tsp Kosher salt
  • 1/2 tsp Ground Black Pepper
  • 2-3 Tbsp Extra Virgin Olive Oil
Directions:
  1. Prepare the rice according to the directions on the back of the package.  
  2. Place a heavy bottomed pot over a medium/high heat and allow to get hot.  
  3. Once how add the carrots, celery, and onions.  Cook until tender and the onions are translucent, about 2-3 minutes.  
  4. When the vegetables are tender and the onions are translucent, add the salt, pepper, and tarragon.  Stir so that everything is coated.  
  5. Add the chicken broth and water to the pot and bring to a boil. 
  6. Once boiling, add the chicken and bay leaves.
  7. Let simmer for 20 minutes.  
  8. After 20 minutes, remove the chicken and the bay leaves.  
  9. Dice or shred the chicken and return it to the pot. 
  10. Add the fully cooked rice and stir everything together.  
  11. Simmer for 10 more minutes.
  12. Serve and Enjoy!

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