Name: Pioneer Woman Chicken And Rice Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 3 boneless, skinless chicken breasts; Olive oil, for drizzling; 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

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!

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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:

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Pioneer Woman Chicken And Rice Soup

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Soups Recipe Keys: C Chicken And Rice Soup

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:456 kcal Best Season:Suitable throughout the year

Description

Ingredients

3 boneless, skinless chicken breasts
Olive oil, for drizzling
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

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.

Keywords:Pioneer Woman Chicken And Rice Soup