Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Once heated, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion becomes translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to ensure the garlic doesn’t burn. The garlic should become fragrant, adding a rich aroma to the base of your soup.
Cook the Rice:
Add the uncooked rice to the pot, stirring it around to coat each grain with the oil and to mix it evenly with the sautéed vegetables. This step helps the rice absorb more flavor as it cooks.
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot for added flavor. Add the dried thyme, dried parsley, and bay leaf if using. Stir to combine, and then bring the mixture to a boil.
Simmer the Soup:
Once the soup reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer gently for about 15-20 minutes. During this time, the rice will cook and absorb the broth, becoming tender and flavorful.
Add the Chicken:
After the rice is fully cooked and tender, add the cooked chicken to the pot. Stir well to combine the chicken with the soup. Allow the chicken to heat through, which should take about 5 minutes. This step ensures that the chicken is warmed and its flavors meld with the soup.
Season and Serve:
Taste the soup and adjust the seasoning as needed with salt and pepper. If you prefer a brighter flavor, squeeze in the juice of 1/2 a lemon and stir it through the soup.
Garnish and Enjoy:
Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro for a pop of color and freshness.
Serve the soup hot, with crusty bread or crackers on the side for a complete and satisfying meal.
Storage Options

Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a little extra broth or water if the rice has absorbed too much liquid.
Freezer: To freeze, allow the soup to cool completely and then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove over low heat, adding extra broth if needed.
This Chicken and Rice Soup is a perfect example of how a few simple ingredients can come together to create something truly comforting and delicious. Whether you’re looking for a quick weeknight meal or something to make in advance for easy lunches, this soup is a reliable choice. Customize it to your liking and enjoy a warm, satisfying bowl whenever the craving strikes.

Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat. Once heated, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion becomes translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to ensure the garlic doesn’t burn. The garlic should become fragrant, adding a rich aroma to the base of your soup.
Cook the Rice:
Add the uncooked rice to the pot, stirring it around to coat each grain with the oil and to mix it evenly with the sautéed vegetables. This step helps the rice absorb more flavor as it cooks.
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot for added flavor. Add the dried thyme, dried parsley, and bay leaf if using. Stir to combine, and then bring the mixture to a boil.
Simmer the Soup:
Once the soup reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer gently for about 15-20 minutes. During this time, the rice will cook and absorb the broth, becoming tender and flavorful.
Add the Chicken:
After the rice is fully cooked and tender, add the cooked chicken to the pot. Stir well to combine the chicken with the soup. Allow the chicken to heat through, which should take about 5 minutes. This step ensures that the chicken is warmed and its flavors meld with the soup.
Season and Serve:
Taste the soup and adjust the seasoning as needed with salt and pepper. If you prefer a brighter flavor, squeeze in the juice of 1/2 a lemon and stir it through the soup.
Garnish and Enjoy:
Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro for a pop of color and freshness.
Serve the soup hot, with crusty bread or crackers on the side for a complete and satisfying meal.
Storage Options

Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a little extra broth or water if the rice has absorbed too much liquid.
Freezer: To freeze, allow the soup to cool completely and then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove over low heat, adding extra broth if needed.
This Chicken and Rice Soup is a perfect example of how a few simple ingredients can come together to create something truly comforting and delicious. Whether you’re looking for a quick weeknight meal or something to make in advance for easy lunches, this soup is a reliable choice. Customize it to your liking and enjoy a warm, satisfying bowl whenever the craving strikes.