1 lb chicken breast or thighs
1 cup white or brown rice
2 carrots, diced
2 stalks celery, diced
1 onion, chopped
6 cups chicken broth
2 cloves garlic, minced
Salt and pepper to taste
Gather your ingredients: Make sure you have everything on hand before you begin. This keeps the cooking process smooth and enjoyable.
Sauté vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, celery, and garlic, cooking for about 5-7 minutes until the onions are translucent.
Cook the chicken: Add the chicken breasts to the pot, browning on both sides, about 3-4 minutes each.
Add rice and broth: Pour in the rice and chicken broth, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Simmer: Allow the soup to simmer for about 30 minutes, or until the chicken is cooked through and the rice is tender. Stir occasionally.
Shred the chicken: After cooking, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Season: Add salt, pepper, and any additional herbs you like, adjusting to your taste. Let it cook for another few minutes.
Serve: Ladle into bowls and enjoy your comforting homemade chicken and rice soup! Optionally, garnish with fresh herbs.
