Ingredients
- Chicken Broth: 8 cups
- Cooked Chicken (shredded): 2 cups
- Long Grain Rice: 1/2 cup
- Carrots (diced): 1 cup
- Celery (diced): 1 cup
- Onion (diced): 1/2 cup
- Dried Thyme: 1 teaspoon
- Bay Leaf: 1
Instructions
- Step 1: In a large pot or Dutch oven, combine the chicken broth, carrots, celery, and onion. Bring to a boil over medium-high heat.
- Step 2: Once boiling, reduce heat to low, add the dried thyme and bay leaf, and simmer for 15 minutes, or until the vegetables are tender.
- Step 3: Add the rice to the pot and continue to simmer for another 15-20 minutes, or until the rice is cooked through and tender.
- Step 4: Stir in the shredded cooked chicken and heat through for about 5 minutes.
- Step 5: Remove the bay leaf before serving. Season with salt and pepper to taste.
Notes
- For best flavor, store cooled soup in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of extra broth if needed to loosen the soup, as the rice tends to absorb liquid.
- Garnish each bowl with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a bright, flavorful finish.
- To prevent mushy rice, consider cooking the rice separately and adding it to the soup just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American