Autumn-Spiced Chicken and Rice Soup
This chicken and rice soup combines tender cooked chicken, fluffy rice, and seasonal spices such as smoked paprika and lemon zest. The soup develops a hearty, slightly creamy texture with a vibrant flavor profile, finished with bright citrus and smoky undertones, making it both comforting and flavorful.
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Calories: 300kcal
Servings: 4
Equipment
- Sharp Knife
Ingredients
- 1 lb Chicken Breast or Thighs diced
- 1 cup Uncooked Rice white or jasmine works well
- 6 cups Chicken broth
- 1 tbsp Olive oil
- 1 Onion chopped
- 2 Carrots sliced
- 2 Celery stalks chopped
- 2 cloves Garlic minced
- ½ tsp Dried thyme
- 1 Bay leaf
- Salt and pepper to taste
- Lemon juice optional
- Fresh parsley optional
- Spinach optional
- A splash of cream optional
Instructions
- Get Everything ChoppedChop the onion, carrots, celery, and chicken into bite-sized pieces so the soup cooks evenly.
- Warm the OilHeat olive oil in a large pot over medium heat, just until it starts to shimmer.
- Build Flavor With VegetablesAdd the onion, carrots, and celery, letting them soften slowly for several minutes until they smell sweet.
- Add Garlic and ChickenStir in the garlic and chicken, cooking until the chicken turns white around the edges.
- Add the Broth and RicePour in the chicken broth and stir in the rice, thyme, bay leaf, salt, and pepper.
- Bring to a SimmerLet the soup come to a gentle boil, then lower the heat and cover it so the rice cooks through.
- Taste and AdjustOnce the rice is tender, taste and adjust, sometimes more salt, sometimes a squeeze of lemon for brightness.
- Let It SettleRemove the bay leaf and let the soup rest for a few minutes so the textures even out.
- Serve WarmLadle the soup into bowls and finish with parsley. The warmth hits immediately.
Nutrition
Calories: 300kcal | Carbohydrates: 33g | Protein: 25g | Fat: 7g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 690mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin C: 10mg | Calcium: 20mg | Iron: 1.5mg