Chicken and Rice Soup

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Yield	6 generous servings (approx. 1.5 cups per serving)
Primary Technique	Stovetop simmering with layered thermal intensities

Cooking Intensity Breakdown

1. Phase 1: Sautéing (Medium Heat – ~350°F / 175°C)

   • Softens the mirepoix (onion, carrot, celery) without heavy browning, building a clear, sweet base.

2. Phase 2: Poaching & Simmering (Medium-High to Low Heat – ~190°F to 205°F / 88°C to 96°C)

   • Brings liquid to an initial gentle boil, then drops immediately to a low simmer to gently poach the chicken breast so it retains moisture.

3. Phase 3: Rice Cooking (Low Heat – ~185°F to 195°F / 85°C to 90°C)

   • Softly simmers the grains under a tight-fitting lid to allow uniform starch expansion without breaking down the kernels or clouding the broth.

Ingredients

To ensure optimal flavor depth and nutritional balance, use high-quality, whole food ingredients.

The Base & Aromatics

• 2 tbsp extra virgin olive oil

• 1 medium yellow onion, finely diced

• 3 large carrots, peeled and sliced into 1/4-inch rounds

• 3 stalks celery, sliced into 1/4-inch pieces

• 4 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 tsp dried thyme (or 3 sprigs fresh thyme)

• 1 dry bay leaf

The Poultry & Broth

• 1.5 lbs (680g) boneless, skinless chicken breasts (or chicken thighs for richer flavor)

• 6 cups (1.5 liters) low-sodium chicken bone broth or high-quality chicken stock

• 2 cups water (or additional stock for extra richness)

• 1 tsp fine sea salt (adjust to taste)

• 1/2 tsp freshly cracked black pepper

The Grain & Finishing Touches

• 3/4 cup uncooked long-grain white rice (such as Jasmine or Basmati), thoroughly rinsed

• 1 tbsp freshly squeezed lemon juice (adds brightness and balances salt)

• 1/4 cup fresh Italian flat-leaf parsley, finely chopped

• Optional garnish: Lemon slices, fresh dill, or extra cracked black pepper

Step-by-Step Instructions

Step 1: Sweat the Aromatics

Set a large Dutch oven or heavy-bottomed stockpot over Medium Heat. Add 2 tablespoons of extra virgin olive oil. Once shimmering, add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally. The goal is to soften the vegetables until the onions are translucent and fragrant without crisping or browning their edges.

Step 2: Bloom the Herbs and Garlic

Add the minced garlic, dried oregano, dried thyme, sea salt, and black pepper to the vegetables. Stir continuously for 1 to 2 minutes over Medium Heat. Heating the dry herbs and garlic in oil releases their essential oils, creating a deeply aromatic foundation for your broth.

Step 3: Add Broth and Poach the Chicken

Pour in the 6 cups of low-sodium chicken broth and 2 cups of water. Nestled the raw chicken breasts directly into the liquid along with the bay leaf. Increase the burner intensity to Medium-High Heat and bring the soup to a gentle rolling boil.

Once boiling, immediately drop the heat down to Low Heat, cover the pot tightly with a lid, and let it simmer softly for 15 to 18 minutes. The internal temperature of the thickest part of the chicken breast should reach 165°F (74°C) on a digital meat thermometer.

Step 4: Shred the Chicken and Cook the Rice

Using tongs, carefully remove the cooked chicken breasts from the pot and set them on a cutting board to cool for 5 minutes. While the chicken cools, add the rinsed long-grain white rice directly into the simmering broth. Cover the pot and cook over Low Heat for 12 to 15 minutes, until the rice grains are tender and translucent.

While the rice simmers, use two forks to shred the rested chicken into bite-sized pieces (or cut into neat 1/2-inch cubes if preferred).

Step 5: Combine, Brighten, and Serve

Once the rice is fully tender, stir the shredded chicken back into the pot. Turn off the heat entirely. Stir in the freshly squeezed lemon juice and chopped parsley. Remove and discard the bay leaf. Taste the broth and adjust the seasoning with additional sea salt or black pepper as desired.

Ladle the piping hot soup into deep bowls and serve immediately with crusty bread or warm crackers.

Pro-Tips for Web Content Publishers

• Preventing Soggy Rice: If preparing this soup for meal prep or leftovers, cook the rice separately in water or stock and add a scoop directly to individual bowls before ladling the hot soup over top. This keeps the rice from absorbing all the liquid overnight in the refrigerator.

• Broth Selection: Utilizing bone broth increases the natural gelatins and collagen content, boosting protein levels and enhancing mouthfeel without adding excess fats.

Complete Nutritional Analysis

Estimations are calculated per individual serving based on a 6-serving yield.

Macro & Micronutrient Profile

Nutrient	Amount Per Serving	% Daily Value (DV)
Calories	295 kcal	—
Total Fat	7.5 g	10%
Saturated Fat	1.4 g	7%
Trans Fat	0.0 g	—
Monounsaturated Fat	4.2 g	—
Cholesterol	65 mg	22%
Sodium	540 mg	23%
Total Carbohydrate	28 g	10%
Dietary Fiber	2.5 g	9%
Total Sugars	3.1 g	—
Protein	28 g	56%
Vitamin A	4200 IU	84%
Vitamin C	14 mg	16%
Calcium	45 mg	4%
Iron	2.1 mg	12%
Potassium	510 mg	11%