Demos Chicken Rice Soup
A cozy, comforting chicken and rice soup inspired by a Tennessee favorite. Made with tender chicken, soft vegetables, and fragrant jasmine rice simmered in a savory broth.
Ingredients
- 1 pound boneless skinless chicken breasts diced into small pieces
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups chicken broth low sodium if preferred
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup white or jasmine rice uncooked
- salt and pepper to taste
- lemon juice optional, to brighten the flavor before serving
Instructions
- Dice chicken breasts into small, bite-sized pieces. Chop onion, carrots, and celery. Mince the garlic cloves.
- In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Saut￩ for about 5 minutes until softened.
- Add garlic and cook for 1 more minute, stirring to prevent burning.
- Add diced chicken to the pot. Stir and cook for 5–10 minutes until no longer pink.
- Pour in chicken broth and water. Add bay leaf, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 15 minutes to blend flavors.
- Stir in uncooked rice. Simmer for an additional 10–15 minutes, or until the rice is tender.
- Taste and adjust seasoning with more salt or pepper if needed. Remove bay leaf before serving.
- Optionally, add a splash of lemon juice to brighten the flavor just before serving.
Notes
Store leftovers in the fridge for up to 4 days. Add a splash of broth or water when reheating to restore consistency. To freeze, cool the soup and store in freezer-safe containers for up to 2 months. For best texture, consider cooking rice separately if freezing.
Nutrition
Calories: 280kcalCarbohydrates: 28gProtein: 22gFat: 10gSaturated Fat: 2gCholesterol: 55mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 4500IUVitamin C: 6mgCalcium: 40mgIron: 1mg
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