Description
Pioneer Woman’s Chicken Rice Soup is a one-pot dish featuring shredded chicken, rice, and vegetables simmered in a savory broth. The combination of protein-rich chicken, filling rice, and tender vegetables creates a well-rounded and nutritious meal that’s perfect for any occasion.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 lb cooked, shredded chicken (rotisserie chicken works well)
- 1 cup long-grain white rice (or wild rice for variation)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
- Optional: 1/2 cup heavy cream (for a creamy variation)
- Fresh parsley, chopped, for garnish
Instructions
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Add the Broth and Seasonings
- Pour in the chicken broth and stir in the dried thyme and parsley. Bring the mixture to a gentle boil.
- Season with salt and pepper to taste.
Step 3: Cook the Rice
- Add the rice to the pot, reduce the heat to low, and cover. Simmer for 15-20 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
Step 4: Add the Chicken
- Stir in the shredded chicken and let it heat through about 5 minutes.
- If desired, stir in the heavy cream for a creamy variation and simmer for an additional 2-3 minutes.
Step 5: Garnish and Serve
- Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers on the side.