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Chicken and Rice Soup

SERVES 4 · 30 MIN · ONE POT

Chicken and Rice Soup
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Portion kcal
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360
CALORIES
35g
PROTEIN
38g
CARBS
7g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 400g (14 oz) cooked chicken breast, shredded
  • 140g (3/4 cup) white rice, dry
  • 200g (2 medium) carrot, in rounds
  • 120g (2 sticks) celery, sliced
  • 150g (1 medium) onion, diced
  • 15ml (1 tbsp) lemon juice
  • 1 tbsp (12ml) olive oil
  • 9g (3 cloves) garlic, minced
  • 2 bay leaves, 4 thyme sprigs, 1 tsp salt, black pepper
  • 1.5L / 6 cups chicken stock; flat-leaf parsley

Method

  1. Soften the onion, carrot and celery in the oil over medium heat, 8 min, until the onion is translucent.
  2. Do not rush this. It is the only browning the soup gets and it is where the sweetness comes from.
  3. Add the garlic, bay and thyme for 60 seconds.
  4. Pour in the stock, bring to a simmer, and add the rice.
  5. Simmer 15 min until the rice is just tender. It keeps swelling in the pot afterwards, so stop while it still has a little bite.
  6. Add the shredded chicken for the last 3 min only - it is already cooked and boiling it makes it stringy.
  7. Fish out the bay and thyme stalks, then stir the lemon juice in off the heat.
  8. Season hard and finish with a lot of parsley.
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Tip: if you are making it ahead, cook the rice separately and add it to each bowl. Left in the pot overnight it drinks the entire broth.

EquipmentLarge pot

KitLarge pot

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KeepsFridge 4 days. Add stock when reheating - it will have thickened.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.