This easy and comforting Pioneer Woman Chicken and Rice Soup is a quick, nutritious meal perfect for busy days. With tender chicken, fresh veggies, and a flavorful broth, it’s a delicious option you can make with simple, common ingredients. Add your favorite herbs or spices to customize it to your taste!
Ingredients Needed:
- 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 of turmeric
- 8 cups low-sodium chicken broth (64 fl oz)
- 2 cups long-grain rice
- Minced fresh parsley, for serving
How To Cook Chicken And Rice Soup:
- Preheat the oven to 400°F: Drizzle chicken breasts with olive oil and season with ground thyme, salt, and pepper. Roast in a pan for about 20 minutes until cooked through. Set aside.
- Sauté the vegetables: In a pot over medium heat, melt the butter. Add diced celery, carrots, onions, and red bell pepper. Sauté for 3-4 minutes. Sprinkle in fresh thyme and a pinch of turmeric. Cook for another 2 minutes.
- Simmer the soup: Pour in the chicken broth, cover, and bring to a simmer. Let it simmer for 30 minutes to develop flavors.
- Prepare the rice: Cook the long-grain rice according to the package instructions, and keep it warm.
- Add chicken to the soup: Shred or chop the roasted chicken, then add it to the soup. Simmer for an additional 15 minutes.
- Stir in the rice and serve: Add the cooked rice and garnish with fresh parsley. Serve hot and enjoy!
Recipe Tips
- Roast the chicken thoroughly: Make sure the chicken is fully cooked before adding it to the soup. This keeps the meat tender and prevents it from being undercooked.
- Cut vegetables evenly: Dice the celery, carrots, onions, and peppers into similar sizes so they cook evenly and give a balanced texture to the soup.
- Simmer slowly for deeper flavor: Let the soup simmer for at least 30 minutes. This helps the flavors of the vegetables, herbs, and broth blend together perfectly.
- Cook rice separately: Cooking the rice separately from the soup prevents it from getting mushy. Add the rice just before serving to keep it fresh and firm.
- Adjust seasoning at the end: Taste the soup before serving and add more salt, pepper, or herbs if needed. This ensures the final dish has the perfect balance of flavors.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Chicken and Rice Soup cool down first. Then, put it in a container with a tight lid and refrigerate. It will stay good for up to 3 days.
- Freeze: Let leftover Chicken and Rice Soup cool fully before freezing. Put it in a freezer-safe container and store for up to 3 months. To thaw, leave it in the fridge overnight, then reheat on the stove before eating.
Nutrition Facts
Serving Size: 1 cup (around 12 oz)
- Calories: 456
- Total Fat: 16 g
- Saturated Fat: 4 g
- Cholesterol: 154 mg
- Sodium: 1746 mg
- Potassium: 640 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 47 g
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken And Dumpling Soup
- Pioneer Woman Spicy Chicken And Black Bean Soup
- Pioneer Woman Chicken Pot Pie Soup
- Pioneer Woman Italian Chicken Soup
- Pioneer Woman Beef Stroganoff Soup
Pioneer Woman Chicken And Rice Soup
Description
This easy and comforting Pioneer Woman Chicken and Rice Soup is a quick, nutritious meal perfect for busy days. With tender chicken, fresh veggies, and a flavorful broth, it’s a delicious option you can make with simple, common ingredients. Add your favorite herbs or spices to customize it to your taste!
Ingredients
Instructions
- Preheat the oven to 400°F: Drizzle chicken breasts with olive oil and season with ground thyme, salt, and pepper. Roast in a pan for about 20 minutes until cooked through. Set aside.
- Sauté the vegetables: In a pot over medium heat, melt the butter. Add diced celery, carrots, onions, and red bell pepper. Sauté for 3-4 minutes. Sprinkle in fresh thyme and a pinch of turmeric. Cook for another 2 minutes.
- Simmer the soup: Pour in the chicken broth, cover, and bring to a simmer. Let it simmer for 30 minutes to develop flavors.
- Prepare the rice: Cook the long-grain rice according to the package instructions, and keep it warm.
- Add chicken to the soup: Shred or chop the roasted chicken, then add it to the soup. Simmer for an additional 15 minutes.
- Stir in the rice and serve: Add the cooked rice and garnish with fresh parsley. Serve hot and enjoy!
Notes
- Roast the chicken thoroughly: Make sure the chicken is fully cooked before adding it to the soup. This keeps the meat tender and prevents it from being undercooked.
- Cut vegetables evenly: Dice the celery, carrots, onions, and peppers into similar sizes so they cook evenly and give a balanced texture to the soup.
- Simmer slowly for deeper flavor: Let the soup simmer for at least 30 minutes. This helps the flavors of the vegetables, herbs, and broth blend together perfectly.
- Cook rice separately: Cooking the rice separately from the soup prevents it from getting mushy. Add the rice just before serving to keep it fresh and firm.
- Adjust seasoning at the end: Taste the soup before serving and add more salt, pepper, or herbs if needed. This ensures the final dish has the perfect balance of flavors.
Pioneer Woman Chicken And Rice Soup
