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Autumn Chicken and Rice Soup

This chicken and rice soup is made by simmering tender chicken pieces and lightly toasted rice in a flavorful broth infused with garlic, herbs, and lemon zest. The soup has a comforting, thickened texture with a clear, aromatic broth and soft, rice and chicken chunks, creating a hearty yet soothing dish perfect for cooler days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 lb chicken breasts or thighs boneless, skinless
  • 1 cup uncooked rice preferably jasmine or basmati
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 lemon lemon zested and juiced
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or ladle

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. You should hear a gentle sizzling as the onion cooks.
  2. Add the minced garlic to the pot and cook for another 30 seconds, stirring constantly until it releases its aroma. Be careful not to burn the garlic, as it can turn acrid.
  3. Place the chicken breasts or thighs into the pot and cook until they are no longer pink in the center, about 5-7 minutes, flipping once to brown both sides slightly. This step helps build robust flavor for the broth.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. Add the dried thyme and season with salt and pepper to taste. Let this simmer uncovered for about 10 minutes to allow the flavors to meld.
  5. Remove the cooked chicken from the pot and set aside to cool slightly. Meanwhile, add the uncooked rice to the broth and stir well, ensuring the rice is submerged. Continue to simmer quietly, uncovered, for about 15 minutes, until the rice is soft and the broth slightly thickened.
  6. While the rice cooks, shred the cooled chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring gently to combine everything evenly.
  7. Finish the soup by adding the lemon zest and juice, giving it a bright, fresh flavor that balances the richness. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
  8. Serve the soup hot, with plenty of the tender rice, shredded chicken, and a fragrant broth. Enjoy the comforting aroma and hearty texture in every spoonful.

Notes

For extra flavor, add chopped fresh herbs like parsley or thyme at the end. To make it heartier, include chopped vegetables or swap the rice for wild rice. Store leftovers in an airtight container and reheat gently to preserve the texture.