Chicken And Rice Soup


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ medium yellow onion diced
  • ½ cup carrot peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 tablespoons all purpose flour use gluten free AP flour to make it GF
  • 6 cups chicken stock/broth
  • 1 pound chicken breasts skinless and boneless
  • bay leaf
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup uncooked long grain rice
  • 2 tablespoons fresh chopped parsley optional


  • Dutch Oven


  • In a dutch oven, over medium high heat. Heat olive oil and melt the butter.
  • Add onion, carrot and celery, and cook for 5 minutes.
  • Add garlic, and cook for 30 seconds.
  • Add flour, stir and cook for 1 minute.
  • Pour chicken stock, add the chicken breasts, bay leaf, dried herbs, salt and pepper.
  • Bring to a boil, then reduce the heat and simmer covered for 10 minutes.
  • Add the rice and cook uncovered while stirring regularly for 15 minutes (you don’t want the rice to stick to the bottom of the pot).
  • Remove from heat, discard bay leaf, take the chicken out (and make sure it reaches 165°F/74°C) and shred it then return it.
  • Taste the soup and adjust seasonings to your preference. If using fresh parsley, stir it in. For freshness, you can stir in 1 tablespoon of fresh lemon juice.


Use thighs instead of breasts to give this soup an extra rich flavor. Chop them or shred them after cooking.

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