Easy Chicken and Rice Soup
This easy chicken and rice soup recipe is the perfect weeknight dinner! Flavorful soup loaded with veggies, chicken and rice, so light yet hearty.
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Servings 8 servings
Ingredients
- 1 Tbsp butter or oil
- 1/2 cup onion finely chopped
- 1/2 cup carrots sliced
- 2 garlic cloves minced
- 1/2 lb boneless skinless chicken thighs or breast cubed
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp paprika
- 2 bay leaves
- 32 oz chicken broth
- 4 cups water
- 1 lb potatoes evenly diced
- 1 cup long-grain white rice
- 2 Tbsp freshly chopped parsley or cilantro optional
Instructions
- In a large pot or Dutch oven, add oil, chopped onions, and sliced carrots and sauté for about 3-4 minutes on medium high heat.
- Once the veggies are tender, add the minced garlic and cook for an additional minute, until fragrant.
- Add the cubed chicken to the skillet and sauté for about 5 minutes, until the chicken is cooked. (Season the chicken with salt and pepper, to taste.)
- Pour the chicken broth, water, salt, pepper, Italian seasoning, onion powder, paprika, and bay leaves into the pot. Mix and bring the liquid to a boil.
- Once the water is boiling, add the potatoes and rice to the pot and cook for 15 minutes, until potatoes and rice are cooked through.
- Turn off the heat and add in the freshly chopped herbs. Season to taste and adjust seasonings to your preference.
- Serve immediately while it is still hot.