Description
This comforting Chicken Rice Soup recipe features tender seared chicken breasts simmered with fresh vegetables and white rice in a flavorful broth, perfect for a nourishing and satisfying meal any day of the week.
Ingredients
Scale
Protein
- 2 split chicken breasts
Vegetables
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, sliced
- 2 teaspoons minced garlic
Liquids & Seasonings
- 1 tablespoon olive oil
- 8 cups water
- 1 tablespoon chicken flavored Better Than Bouillon
- 3 bay leaves
- salt & pepper to taste
Grains
- 1 cup white rice (such as jasmine)
Instructions
- Heat Oil and Sear Chicken: In a large Dutch oven or pot, heat 1 tablespoon of olive oil over medium-high heat. Pat the chicken breasts dry and generously season both sides with salt and pepper. Place the chicken breasts skin side down into the hot oil and cook undisturbed for 4-5 minutes to achieve a brown sear. Flip the chicken and brown the other side for an additional 4 minutes without moving.
- Sauté Onions: Remove the seared chicken breasts to a plate. Add the diced onions to the pot and sauté for 3-4 minutes, stirring occasionally, until the onions become translucent and softened.
- Add Vegetables and Broth Ingredients: Stir in the sliced celery, carrots, water, chicken flavored Better Than Bouillon, minced garlic, and bay leaves. Scrape the bottom of the pot gently to loosen any brown bits from the seared chicken, which adds flavor to the soup. Return the chicken breasts to the pot.
- Simmer Soup: Cover the pot and bring the mixture to a boil. Then reduce heat to maintain a gentle simmer and cook for 15 minutes to allow the flavors to meld and chicken to cook through.
- Add Rice and Continue Simmering: Stir in 1 cup of white rice. Cover the pot again and simmer for 10 minutes until the rice starts to become tender.
- Check Chicken and Finish Rice: Remove the chicken breasts carefully and place them on a cutting board to cool slightly. Let the soup continue simmering uncovered for another 5 minutes to ensure the rice is fully cooked.
- Shred Chicken and Combine: Once the rice is cooked, remove and discard the bay leaves. Peel off the skin from the chicken breasts, then cut the meat away from the ribcage and bones. Dice the chicken into bite-sized pieces.
- Serve: Return the diced chicken to the soup, stir well, and serve immediately while hot and comforting.
Notes
- You can use bone-in chicken breasts for extra flavor or boneless for ease of eating.
- If you prefer, substitute jasmine rice with other white rice varieties.
- Adjust seasoning with salt and pepper at the end if needed.
- For a thicker soup, cook rice slightly longer or add less water initially.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
