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Chicken and Rice Soup

Homemade soup in less than 40 minutes! This was my favorite soup growing up. It always made me feel better on a cold blustery day!
Course: Soup
Cuisine: American
Servings: 8

Ingredients

  • 1 c. jasmine rice (I’ve also used brown rice)
  • 1 T. olive oil
  • 1 sm. onion chopped
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • 2 tsp. dried parsley
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. dried rosemary leaves
  • 1/2 tsp. dried sage leaves
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 9 c. low sodium chicken broth
  • 3 boneless skinless chicken breasts
  • 1 bay leaf
  • 2 T. butter optional, but recommended

Instructions

  • Cook rice according to package directions; set aside.
  • Meanwhile, heat olive oil in a large pot over medium heat. Add onions, carrots and celery; sauté veggies for 2-3 minutes. Add minced garlic, parsley, thyme, rosemary, sage, salt and pepper, stir to combine.
  • Pour in chicken broth. Add chicken breasts, bay leaf and butter; bring to a boil reduce heat to simmer for 20 minutes.
  • Remove chicken from the pot and shred or cut into cubes. Return chicken to the pot, and cook for an additional 10 minutes.
  • Scoop rice into bowls, ladle soup over rice and enjoy! Serve with buttered crackers or crusty French bread.
  • Cook’s Note: Alternately, you could cook the rice with the soup, but I prefer to cook it separately, so it doesn’t get too mushy, it’s entirely up to you.