By Melissa Mitri, MS, RD
Warm, nourishing soups are a favorite in our house, especially right now during the quarantine. This stove-top easy chicken rice soup will be sure to make these tough days a little bit brighter! We usually use the crock pot when making soups, but if you’re quarantined home, cooking a soup low and slow on the stove top can really do the trick these days. Get everything in a big pot, set a timer, and let the aromas fill your house!
This easy chicken rice soup recipe uses a lot of staple items you may have on hand. Plus, they’ll be plenty of leftovers you can freeze. Then, all you’ll have to do is thaw it out and reheat when your days get hectic again!
And speaking of freezer meals, here are some more ideas so you can stock up now before you’re back to the grind again.
Chicken Rice Soup Ingredients:
- 6 cups chicken stock, unsalted
- 1 lb boneless, skinless chicken breast
- 1 cup whole carrots, chopped
- 1 cup celery, chopped
- ½ cup yellow onion, finely chopped
- 3 cloves garlic, minced (can add more to your liking – for me, you can never have too much!)
- 1 cup brown rice, uncooked
- 2 tbsp dried parsley
- 2 tbsp Litehouse Poultry Herb Blend
- 2 tbsp salt (if using low sodium or regular broth, can omit this)
- 1 tbsp black pepper
- 1 bay leaf
- 2 tbsp fresh lemon juice – or more to taste (optional, but highly recommended!)
- 2 tsp extra-virgin olive oil
- 1 6-oz can tomato paste
Directions:
- Lightly coat a large pot with non-stick cooking spray. Heat the oil over medium heat. Add the carrots, celery, and onion, and cook until vegetables are starting to soften – about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook an additional 30 seconds.
- Arrange the chicken breasts on top, then pour in chicken stock. Add bay leaf and all seasonings. Mix in tomato paste.
- Set a timer and cook on low for 4 hours. Shred chicken with a fork once done.
- Cook rice according to package directions. Once cooked – rinse, drain, and fluff with a fork to get rid of any clumps. Yield – 2 cups cooked rice.
Serve this easy chicken rice soup in individual bowls, adding ¼ cup cooked rice per serving. Squeeze in more fresh lemon juice, if desired. I love the fresh flavor that the lemon imparts to this soup!
Recipe Tips and Notes:
- Please note that cook times can vary. After 3 hours, check to see if the chicken flakes easily with a fork. If so, take it off the burner so it doesn’t dry out and overcook.
- Refrigerate leftovers for up to 5 days or freeze up to 3 months.
- Do not add rice to the entire pot if you’re planning to freeze it. Cooked rice will become mushy upon thawing. Instead, add to individual servings you will have the day of, and save extra rice for other dishes.
- The lemon flavor tends to lose its punch over time, so add in an extra squeeze when reheating leftovers if you so desire.
Enjoy and stay safe!!
