Description
This Easy Chicken & Rice Soup is a comforting and flavorful dish that combines tender bone-in chicken breasts with a medley of sautéed vegetables and aromatic herbs. Slow-simmered to develop a rich broth, this soup is served over cooked rice or grains and garnished with fresh avocado, cilantro, jalapeño, and lime for a bright, satisfying meal perfect for any season.
Ingredients
Scale
Sautéed Vegetables
- 1 tablespoon extra-virgin olive oil
- 1 yellow or white onion, diced
- 6 carrots, sliced into coins
- 6 celery stalks, thinly sliced
- 8 cloves garlic, minced
- 1 zucchini, chopped
Soup Base
- 2 bone-in skin-on chicken breasts
- A few sprigs fresh thyme or oregano
- 2 quarts chicken stock
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
To Serve
- Cooked rice (or any other grain such as farro or quinoa)
- Sliced avocado
- Fresh cilantro
- Sliced jalapeño (optional)
- Lime wedges
Instructions
- Sauté Vegetables: In a large soup pot, warm the extra-virgin olive oil over medium-high heat. Add the diced onion, sliced carrots, celery, minced garlic, and chopped zucchini. Sauté the vegetables for about 10 minutes until they soften and begin to release their aromas, stirring occasionally to prevent sticking.
- Add Chicken and Herbs: Place the bone-in, skin-on chicken breasts into the pot along with a few sprigs of fresh thyme or oregano. Pour in the chicken stock, adding about a cup of water if needed to ensure the chicken is fully submerged. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste.
- Simmer the Soup: Increase the heat to high and bring the soup to a simmer. Skim off any foam that rises to the surface to keep the broth clear. Once simmering, reduce the heat to low and let it cook gently for 1 1/2 hours, allowing the broth to develop deep flavor and the chicken to tenderize.
- Shred the Chicken: Carefully remove the chicken breasts from the soup and set them aside to cool slightly. Discard the skin and bones, then shred the chicken meat into bite-sized pieces. Return the shredded chicken to the soup pot and heat through. Adjust seasoning with additional salt and pepper if necessary.
- Serve the Soup: To serve, place a scoop of your preferred cooked rice or grain into individual serving bowls. Ladle the hot soup over the grains, then top with sliced avocado, fresh cilantro, optional jalapeño slices for some heat, and a squeeze of lime wedges to enhance the flavors. Serve immediately and enjoy the comforting, nourishing meal.
Notes
- You can substitute chicken breasts with thighs for a richer flavor.
- Adding a bay leaf during simmering can enhance the aroma.
- Grains like quinoa or farro can be used instead of rice.
- Adjust jalapeño quantity according to your heat preference or omit for mild flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
