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Recipe For Chicken And Rice Soup By Pioneer Woman

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The Best Chicken and Rice soup Recipe Best Recipes Ideas and Collections
The Best Chicken and Rice soup Recipe Best Recipes Ideas and Collections from eatandcooking.com

Description

Chicken and rice soup is a comforting and nourishing dish that is perfect for a cold day or when you need a quick and easy meal. In this recipe, Pioneer Woman uses chicken breasts, rice, vegetables, and spices to create a soup that is both flavorful and hearty.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

  • 2 bone-in, skin-on chicken breasts
  • 6 cups chicken broth
  • 1 cup uncooked white rice
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

Equipment

  • Dutch oven or large pot
  • Cutting board and knife
  • Measuring cups and spoons

Method

  1. Preheat the oven to 375°F.
  2. Place the chicken breasts on a baking sheet and bake for 25 to 30 minutes, or until cooked through.
  3. Remove the chicken from the oven and let it cool slightly.
  4. Meanwhile, in a Dutch oven or large pot, bring the chicken broth to a boil.
  5. Add the rice, onion, carrots, celery, garlic, thyme, and bay leaf to the pot.
  6. Reduce the heat to low and simmer for 30 to 40 minutes, or until the vegetables are tender and the rice is cooked.
  7. Remove the chicken from the bones and shred it into bite-sized pieces.
  8. Add the shredded chicken to the soup and simmer for an additional 10 minutes.
  9. Season the soup with salt and pepper, to taste.
  10. Remove the bay leaf and discard.
  11. Serve hot, garnished with chopped fresh parsley, if desired.

Notes

This recipe can easily be doubled or halved to accommodate your needs. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Info

The following nutrition information is for one serving of chicken and rice soup:
  • Calories: 340
  • Protein: 28 grams
  • Carbohydrates: 30 grams
  • Fiber: 2 grams
  • Sugar: 4 grams
  • Fat: 10 grams
  • Saturated Fat: 3 grams
  • Cholesterol: 65 milligrams
  • Sodium: 1040 milligrams

Recipe FAQ

Can I use boneless, skinless chicken breasts?

Yes, boneless, skinless chicken breasts can be used in this recipe. However, you may need to adjust the cooking time slightly as boneless chicken breasts cook faster than bone-in chicken breasts.

Can I use brown rice instead of white rice?

Yes, brown rice can be used in this recipe. However, you may need to adjust the cooking time as brown rice takes longer to cook than white rice.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used in this recipe. However, you may need to adjust the cooking time slightly as chicken thighs take longer to cook than chicken breasts.

Recipe Tips

  • If you prefer a thicker soup, you can add more rice to the pot.
  • If you want to save time, you can use store-bought rotisserie chicken instead of baking your own.
  • If you don't have a Dutch oven or large pot, you can use a slow cooker instead.
  • To make this recipe vegetarian, you can use vegetable broth instead of chicken broth and omit the chicken.

Enjoy this delicious and comforting chicken and rice soup recipe by Pioneer Woman!


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