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Chicken and Rice Soup
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup long grain white rice
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced chicken to the pot and cook until browned, about 5 minutes.
- Add the diced carrots, celery, onion, and minced garlic to the pot and cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in the long grain white rice, dried thyme, and dried rosemary.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the rice is tender and the chicken is cooked through.
- Season the soup with salt and pepper to taste.
- Serve hot and enjoy!
Chicken and rice soup has a rich history dating back to ancient times, with variations found in cultures around the world. This comforting dish gained popularity in the United States during the 20th century, becoming a staple in American households and diners. Renowned chefs like Julia Child and Emeril Lagasse have put their own spin on this classic, elevating it to new heights. In the Southern United States, it's often prepared with a Cajun flair, while in Asian cuisine, it may feature ginger and soy sauce. Today, the best versions of this dish can be found in cozy diners and family-owned restaurants, where the key is to achieve a perfect balance of tender chicken, flavorful broth, and hearty rice. Whether it's a cold winter's day or a comforting meal to soothe the soul, chicken and rice soup continues to be a beloved favorite.
60 min
6
320 calories
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