Easy Chicken and Rice Soup
Learn how to make easy homemade chicken and rice soup with brown rice, fresh vegetables, and herbs for a nutritious, comforting meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, cut into thin half-moons
- 2 celery stalks, cut into small dice
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 cups low-sodium chicken broth
- 1.5 pounds boneless skinless chicken breast
- 3/4 cup brown rice
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 cup fresh spinach, loosely packed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- 1
Heat olive oil in a large pot over medium-high heat.
- 2
Add the diced onion, carrots, and celery to the hot oil and sauté for about 5 minutes until the vegetables begin to soften and release their aromas.
- 3
Stir in the minced garlic and fresh ginger and cook for another minute until fragrant.
- 4
Pour the chicken broth into the pot and bring the mixture to a gentle boil.
- 5
Place the whole chicken breast into the boiling broth along with the bay leaves, thyme, and half of the salt and pepper.
- 6
Reduce heat to medium-low and simmer the chicken for 15 minutes until it reaches an internal temperature of 165°F.
- 7
Remove the chicken breast with tongs and transfer it to a cutting board to cool for a few minutes.
- 8
Add the brown rice to the simmering broth and stir well to distribute evenly.
- 9
Continue simmering for 30 to 35 minutes until the rice is tender and fully cooked.
- 10
While the rice cooks, use two forks to shred the cooled chicken into bite-sized pieces.
- 11
Return the shredded chicken to the pot and stir to combine with the rice and broth.
- 12
Add the fresh spinach and remaining salt and pepper, stirring gently until the spinach wilts into the soup.
- 13
Remove the bay leaves from the pot.
- 14
Stir in the fresh parsley and lemon juice just before serving.
- 15
Taste the soup and adjust seasonings as needed, then ladle into bowls and serve hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| brown rice | wild rice or farro | Both options provide additional fiber and minerals while offering a more complex texture and flavor profile |
| chicken breast | skinless chicken thighs | Thighs contain more collagen and nutrients that create a richer broth while remaining relatively lean |
| low-sodium chicken broth | homemade bone broth or vegetable broth | Homemade broth offers superior gut health benefits through collagen and gelatin; vegetable broth adds variety and plant compounds |
| fresh spinach | kale or Swiss chard | These leafy greens provide higher levels of minerals and phytonutrients that support inflammation reduction |
| sea salt | pink Himalayan salt or herbs like dill and tarragon | Reduces sodium intake while herbs add fresh, aromatic complexity and anti-inflammatory compounds |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 365 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Cholesterol | 83mg |
| Sodium | 580mg |
| Carbohydrates | 42g |
| Fiber | 5g |
| Sugar | 3g |
| Protein | 41g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
