Chicken and Rice Soup Recipe
This Chicken and Rice Soup is loaded with tender chicken, rice, and veggies in a flavorful broth. You'll make Chicken Rice Soup on repeat.
Foto: Natasha's Kitchen
Ingredients
- 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)
Steps
-
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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tbsp | - | - |
| large onion | 1 | - | - |
| large carrots | 2 | - | - |
| stalk celery | 1 | - | - |
| chicken breast | 1 lb | - | - |
| long grain rice | 0.3333333333333333 cup | - | - |
| chicken broth | 8 cups | - | - |
| water | 1 cup | - | - |
| salt | 1 tsp | - | - |
| ground black pepper | 0.5 tsp | - | - |
| bay leaves | 2 | Rp 25.000/kg | Rp 5.000 |
| fresh herbs | 2 tbsp | - | - |
*Estimated market prices, may vary by region
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