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Hearty Chicken and Rice Fall Soup

This fall-inspired chicken and rice soup is simmered to develop rich flavors, combining tender shredded chicken, fluffy rice, and hearty vegetables in a savory broth. The finished dish has a creamy, comforting texture with visible rice and shredded chicken throughout, topped with fresh herbs for added aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • Olive oil 1 tablespoon, optional: Used for sautéing the vegetables.
  • Yellow onion 1 medium, finely chopped: Adds a sweet savory base.
  • Garlic 3 cloves, minced: Brings warmth and depth.
  • Carrots 2, diced: Adds sweetness and texture.
  • Celery 2 stalks, diced: Adds classic soup flavor.
  • Chicken broth 6 cups: The rich and flavorful soup base.
  • Cooked chicken 2 cups, shredded or diced: Makes the soup hearty and protein-rich.
  • White rice 3/4 cup, uncooked, rinsed: Adds body and makes it filling.
  • Dried thyme 1 teaspoon: Brings warm herbal flavor.
  • Salt and pepper to taste: Balances all the flavors.
  • Fresh parsley for garnish, chopped: Adds freshness at the end.

Equipment

  • Large soup pot
  • Knife
  • Cutting board
  • Wooden spoon
  • Measuring cups

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add the chopped onion and sauté until soft.
  3. Stir in the minced garlic.
  4. Add diced carrots and celery.
  5. Cook for 3–4 minutes until slightly softened.
  6. Pour in the chicken broth.
  7. Add the rinsed rice.
  8. Stir in dried thyme.
  9. Bring the soup to a gentle boil.
  10. Lower the heat and simmer for 15–18 minutes.
  11. Add the cooked chicken and simmer for another 5 minutes.
  12. Season with salt and pepper, then garnish with parsley.