Mom’s Chicken and Rice Soup Recipe

Mom’s Chicken and Rice Soup Recipe

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (divided)
• 1 medium white onion (diced)
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 1 cup white rice
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• 8 cups reduced-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup heavy cream (optional)
• 1/4 cup lemon juice

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Instructions:

1. Sear the Chicken:
   • Season the chicken breasts with salt and pepper. Heat 1 tbsp of olive oil in a large soup pot over medium-high heat.
   • Add the chicken and sear for 2 minutes per side until golden but not fully cooked. Remove from the pot and set aside.
2. Cook the Vegetables:
   • In the same pot, add the remaining 1 tbsp of olive oil. Add the diced onion, sliced carrots, and celery. Cook for 4-5 minutes, stirring occasionally until the vegetables begin to soften.
3. Add Rice and Aromatics:
   • Stir in the white rice, grated ginger, and minced garlic. Toast for 2-3 minutes, stirring constantly until fragrant.
4. Simmer the Soup:
   • Return the chicken to the pot. Pour in the chicken broth and season with dried thyme and oregano.
   • Bring the soup to a simmer, then lower the heat to medium-low. Cook for about 15 minutes until the chicken is fully cooked.
5. Shred the Chicken:
   • Remove the chicken from the pot using tongs and shred it with two forks. Return the shredded chicken to the pot.
6. Optional Step (Add Cream):
   • If you want a creamier soup, stir in the heavy cream and cook for an additional 5 minutes until the rice and vegetables are tender.
7. Finish with Lemon Juice:
   • Remove the soup from heat and stir in the lemon juice. Adjust seasoning with additional salt and pepper if needed.

Enjoy your comforting chicken and rice soup!