I always make this chicken and rice soup recipes whenever I’m feeling sick or rundown. It’s incredibly easy to make, and delicious. The bone from the chicken gives it an extra dose of nutrients and gut-healing collagen. The herbs and vegetables of course have their own nutritional benefits. Adding the rice makes for a hearty, gluten-free, dairy-free dish. I will eat this soup all year round. It’s a hug in a bowl and so incredibly satisfying.
Ingredients
- 2 organic chicken breasts on the bone
- 1 cup of cooked rice (I prefer Lundberg Brown or Wild Rice)
- 1 medium yellow onion
- 3 cloves of minced garlic
- 3-4 carrots
- 3-4 celery stalks
- 2 – 32 oz. containers of chicken broth
- a dash of roughly chopped parsley
- Himalayan sea salt
- pepper
- olive oil
- 2 bay leafs
If you’re feeling unwell, consider adding fresh herbs like rosemary and thyme. A small amount goes a long way.
Directions
- Cook 1 cup of rice (Lundberg takes 40-45 minutes)
- Mince garlic, dice onions, slice carrots and celery
- In a separate soup pot, sauté garlic with olive oil over medium heat for a minute or two (be careful not to burn)
- Add vegetables, sea salt, and pepper. Cook until onions are translucent and vegetables are slightly softened
- Add chicken breasts to pot
- Add bay leafs and parsley
- Add enough chicken broth to fully cover the contents in the pot and give it a good stir
- Bring to a boil and simmer for 50 min – 1 hour (covered but leaving the lid cracked a bit)
- Once the chicken is cooked, remove chicken from pot, and put on a dish where you can take the chicken off the bone with a fork and knife (it should come off easily)
- Add shredded chicken back to the soup pot and toss the bone
- Mix in rice
This delicious, comforting chicken and rice soup is one I eat all year round. What is your go-to soup?
