Last spring we had a bunch of friends over for soups and stews, and I wanted at least one option to be something kid-friendly. I searched around on the internet for recipes, combined some ideas, made a few changes, and here was our result. I know a lot of people enjoy a nice chicken noodle soup; I’ve always preferred the chicken and rice variety. This is easy to make and doesn’t take all day to cook.
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 – 5 carrots, bias cut about ½” thick
- 4 – 5 celery heart ribs, bias cut about ½” thick
- 4 fresh thyme sprigs (or substitute with dry thyme)
- 1 bay leaf
- 2 quarts vegetable broth (you could use chicken broth, we prefer veggie)
- 1 to 1½ cups of white rice – use more or less depending on your preference. I use about 1¼ cups of rice.
- 2 to 3 cups of water (double your selected rice amount)
- Salt & Pepper to taste
- Cooked shredded chicken – amount depends on your taste, see instructions below.
You’ll want between ¾ pound to 1 pound of boneless, skinless chicken breasts, depending on how much chicken you want in the soup. Boil some water and then add the chicken breasts to the boiling water. Continue to boil until chicken is cooked all the way through and no pink remains. I cooked the chicken about 15 minutes. Remove the chicken (make sure there is no pink!) and then let it cool. Shred the chicken using two forks.
To Make the Soup
Have a nice big pot (I use my dutch oven). Put your pot over medium heat and then add the olive oil. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook for 6 – 8 minutes, stirring occasionally, until the vegetables are tender. Add the veggie broth and water, and bring to a boil. Add in the rice and chicken. Cover and reduce heat to a lower setting to allow the soup to simmer. Cook until the rice is done, about 30 minutes, stirring occasionally. Season with salt and pepper to taste, remove the bay leaf, and enjoy!