Chicken and Rice Soup

Chicken and rice soup is delicious, comforting, and one of the best soup recipes
for fall and winter! Loaded with tender chicken, carrot and celery, and fluffy
rice, this chicken soup is total comfort food. To make this rice soup recipe
extra quick and easy, use a store-bought rotisserie chicken when it's time to
add the chicken.

Servings: 8 servings

Author:

Prep Time
25 minutes

Cook Time
40 minutes

Total Time
1 hour, 5 minutes

Course:

Cuisine:

American Soup Lemon

Keywords:

chicken and rice soup chicken soup soup Soup Recipes rice soup

Instructions

1 Preheat oven to 375 degrees(F). In a small bowl combine the olive oil, lemon
juice, garlic powder, salt and pepper; whisk well to combine.
2 Place chicken breast in a small baking dish and drizzle with marinade, toss well
to ensure both sides are well coated.
3 Place in the oven and bake for 28 minutes, or until the chicken is cooked
through, flipping at the halfway point.
4 Cool slightly, then – using two forks or your hands – shred the chicken into
small chunks. Set aside.
5 Cook rice according to package instructions. Once cooked, fluff and remove from
heat. Set aside until needed.
6 Heat oil in a large soup pot over a medium-heat. Add carrots, celery, and onion,
and cook, stirring occasionally, for 5 to 6 minutes. Add garlic and cook for
another minute, or until fragrant. Add in salt and pepper and stir to combine.
Pour in the chicken stock and water. Then toss in the bay leaves.
7 Increase heat to medium-high and bring soup to a boil. Reduce heat to a simmer
and cook for 30 minutes.
8 Stir in cooked chicken and rice and cook for another 5 minutes. Stir in lemon
juice, dill, and Parmesan cheese. Taste soup and adjust seasoning, if needed.
9 Remove from heat and serve at once! Soup will keep, covered in the fridge, for
up to 5 days! If it becomes too thick, add a little chicken broth or water.

Chicken and Rice Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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