Here’s a cozy and delicious Chicken and Rice Soup recipe that’s perfect for any season—especially when you want something comforting, filling, and easy to make!

---

🍲 Classic Chicken and Rice Soup

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 45–50 minutes

---

🛒 Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 cup long-grain white rice (or brown rice)
• 2 cups cooked shredded chicken (rotisserie or leftover works great)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1/2 lemon (optional, for brightness)
• Fresh parsley for garnish (optional)

---

🍳 Instructions

1. Sauté the veggies:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until veggies begin to soften.
2. Add garlic and seasonings:
   Stir in garlic, thyme, parsley, and bay leaf. Cook for 1 more minute until fragrant.
3. Pour in broth and rice:
   Add chicken broth and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover and let it cook for about 18–20 minutes, or until rice is tender (note: brown rice may take a bit longer).
4. Add shredded chicken:
   Stir in the cooked chicken. Let the soup simmer for another 5–7 minutes to warm through.
5. Season and finish:
   Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if using.
6. Serve:
   Ladle into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.

---

📝 Tips & Variations

• Want it creamier? Stir in 1/2 cup of cream or a splash of milk at the end.
• Going dairy-free/gluten-free? This recipe already is—no changes needed.
• Add greens: Toss in a few handfuls of spinach or kale for added nutrition.
• Using raw chicken? Add raw boneless thighs or breasts in step 3 and let them poach with the soup. Shred and return them once fully cooked.