| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 3 boneless, skinless chicken breasts
- Olive oil, for drizzling
- 1/4 teaspoon ground thyme
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 3 stalks celery, finely diced
- 2 carrots, finely diced
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 2 sprigs fresh thyme, leaves only
- Pinch turmeric
- 8 cups low-sodium chicken broth
- 2 cups long-grain rice
- Minced fresh parsley, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
- Prepare the rice according to the package instructions; keep warm.
- Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 577 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 42 g |
| Cholesterol | 109 mg |
| Sodium | 1431 mg |
Reviews
Delicious! I alter the recipe by using chicken thighs and cook the chicken in a Dutch oven to get all the flavor from the pot and then add the remaining ingredients directly into the pot. It adds so much more flavor.
Tip: cook 1 cup of uncooked rice and once fully cooked it will make 2 cups all together.
I’ve made this soup before and really like it. Have used spaghetti cut up instead of rice and today I’m using orzo.
Very bland and too much rice.
Delicious, with the following modifications: I used brown rice and cooked it separately and kept it in a separate bowl, per other reviewer suggestions. I also only used two chicken breasts, although they were pretty large. I didn’t “finely dice” the vegetables; i cut them the same size I would for chicken noodle soup. I also added a clove of chopped garlic.
I sautéed the chicken in the pot I ultimately used to make the soup, heavily seasoning it with turmeric, seasoned salt, and pepper. After pulling out the chicken and setting it aside, I cooked the carrots first for 5 minutes, right in the chicken juices, then added the remaining vegetables for another 4-5 minutes, adding more seasoning, before proceeding with the rest of the recipe as noted.
I will definitely make this again.
Too much rice was like a stew. I would cut rice in half and retry. Otherwise a quick and simple recipe.
Love this soup. Easy and delicious
Good soup that was easy to make. Like many others, I thought it was a little light on seasoning. I added a mixture of salt, pepper, onion powder, and garlic powder after tasting it originally.
Yes, that one rocks ….age 78!
So good! I am so glad I tried this now I have another simple soup to add to my recipe rotation! I did not have chicken broth on hand so made it with bouillon( 8 cubes) and added 4 cloves of minced garlic and also cooked rice with bouillon in it as well for move flavor!