Homestyle Chicken and Rice Soup

In the world of comfort food, few dishes warm the heart quite like a bowl of homemade chicken and rice soup. This cozy homestyle recipe is not only delicious but also simple to prepare, making it a perfect meal for family gatherings or a quiet night at home. With tender chicken thighs, hearty vegetables, and fragrant herbs, this chicken and rice soup is a nourishing dish that brings a sense of warmth and satisfaction. Whether you're battling the winter chill or seeking a healthy weeknight dinner, this recipe is sure to please.

Discover the ultimate comfort food with this cozy homestyle chicken and rice soup recipe. Combining tender chicken thighs, hearty vegetables, and flavorful herbs, this hearty soup is easy to prepare and perfect for any season. With its warm, nourishing qualities, it's ideal for family gatherings or a quiet night in. Learn how to make this delicious dish, maximize its nutritional benefits, and find tips for serving and storing leftovers. Enjoy the warmth and satisfaction of a homemade meal!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup brown or white rice, rinsed

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

6 cups low-sodium chicken broth

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped (for garnish)

Salt to taste

Juice of 1 lemon (optional for brightness)

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables are soft and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.

Cook the Chicken: Add the diced chicken thighs to the pot. Stir occasionally for about 5-7 minutes until the chicken is lightly browned on the outside but not fully cooked through.

Add the Rice and Broth: Pour in the rinsed rice and chicken broth. Add the dried thyme, dried oregano, black pepper, and salt to taste. Stir to combine. Bring the mixture to a boil.

Simmer: Once boiling, reduce the heat to low, cover, and let it simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.

Add Peas: Stir in the frozen peas and continue to cook for an additional 5 minutes. If using lemon juice, add it now for a fresh, zesty kick.

Taste and Adjust: Taste the soup and adjust the seasoning, adding more salt or pepper as needed.

Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm with crusty bread or crackers!

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings