Chicken and Rice Soup just like mom used to make! It comes together in 45 minutes with a flavorful broth full of garlic, ginger, and lemon. Use white, brown, or wild rice.
INGREDIENTS
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 medium white onion diced
- 1 cup sliced carrot
- 1/2 cup sliced celery, optional
- 1 cup white rice
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 8 cups reduced sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup heavy cream, optional
- 1/4 cup lemon juice
DIRECTIONS
- Season 2 pounds boneless skinless chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large soup pot over medium-high heat and add 1 tablespoon olive oil. Sear the chicken breasts for 2 minutes per side, until golden brown but not fully cooked. Remove from the pot and set aside.
- In the same pot, add the remaining 1 tablespoon olive oil. Add the diced onion, 1 cup sliced carrot, and 1/2 cup sliced celery. Cook 4-5 minutes, stirring frequently, until the vegetables begin to soften.
- Stir in 1 cup white rice, 1 tablespoon grated ginger, and 1 tablespoon minced garlic. Toast for 2-3 minutes, stirring constantly, until fragrant.
- Return chicken to pot. Pour in 8 cups reduced sodium chicken broth and season with 1 teaspoon dried thyme and 1 teaspoon dried oregano. Bring the soup to a simmer, then reduce the heat to medium-low. Simmer for about 15 minutes, or until the chicken is cooked through.
- Use tongs to remove the chicken from the pot and transfer it to a cutting board. Shred the chicken using two forks, then return it to the pot.
- If using, stir in 1 cup heavy cream. Cook for an additional 5 minutes, until the rice and vegetables are tender.
- Remove from heat and stir in 1/4 cup lemon juice. Season with additional salt and pepper to taste.
