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To make One-Pot Chicken Rice Soup, you need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon dried parsley - ½ teaspoon black pepper - 6 cups chicken broth - 1 cup cooked, shredded chicken - 1 cup brown rice, rinsed - 1 cup frozen peas - 1 tablespoon lemon juice - Salt to taste - Fresh parsley, chopped (for garnish) These ingredients create a warm and tasty soup. The olive oil helps to sauté the veggies. The chicken broth adds depth and flavor. Shredded chicken makes it hearty, while the rice provides a satisfying base. You can add some fun twists to your soup: - Fresh spinach for extra greens - Corn for a sweet crunch - Bell peppers for color and flavor - A splash of hot sauce for heat Feel free to mix and match. These ingredients let you personalize your soup. You can cater to your taste or use what you have on hand. You will need a few basic tools: - A large pot for cooking - A wooden spoon for stirring - A sharp knife for chopping - A cutting board for prep Having the right tools makes cooking easier. These items help you create a smooth and enjoyable cooking experience. To make this warm soup, start with these simple steps. First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté these for about 5 minutes. You want the veggies to soften slightly. Next, mix in 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and ½ teaspoon of black pepper. Cook for 1 more minute to let those flavors bloom. Now, pour in 6 cups of chicken broth. Bring this mixture to a gentle boil. Once boiling, add 1 cup of cooked, shredded chicken and 1 cup of rinsed brown rice. Lower the heat, cover the pot, and let it simmer for 45 minutes. This is when the rice will soften and soak up all the tasty broth. After 45 minutes, stir in 1 cup of frozen peas and 1 tablespoon of lemon juice. Heat it through for another 5 minutes. Finally, taste your soup. Add salt if needed. Serve it hot, garnished with fresh chopped parsley for a nice touch. To make your soup even better, consider these tips: - Use good-quality chicken broth. It makes a big difference in flavor. - Swap in fresh herbs if you have them. They add great taste. - If you want more spice, add a pinch of red pepper flakes. - For a creamier soup, stir in a splash of heavy cream just before serving. Serve your One-Pot Chicken Rice Soup with warm bread or a fresh salad. This soup is a meal on its own, but a light side works well too. You can also top it with some freshly grated cheese for extra flavor. Enjoy it with family or friends for a cozy dinner. To bring out the best taste in your One-Pot Chicken Rice Soup, try these tips: - Add herbs: Fresh herbs like thyme and parsley boost flavor. - Use homemade broth: It adds depth and richness. - Squeeze lemon: A splash of lemon juice brightens the soup. - Include spices: A pinch of cayenne or paprika can add warmth. These small changes can make a big difference in taste. You can easily modify this soup for different diets: - For gluten-free: Use gluten-free broth and rice. - For low-carb: Swap brown rice for cauliflower rice. - For vegetarian: Replace chicken with chickpeas and use vegetable broth. These adjustments keep the soup tasty while meeting different dietary needs. Avoid these pitfalls to ensure a great soup: - Overcooking the rice: This makes it mushy. Check the rice often. - Skipping salt: A little salt can enhance all flavors. - Not tasting: Always taste before serving. Adjust seasoning as needed. Being mindful of these mistakes can lead to a better soup every time. {{image_2}} You can swap out chicken for other proteins. Try turkey for a lighter taste. You can also use cooked shrimp for a seafood twist. If you're vegan, use chickpeas or tofu. They add protein and texture while keeping it plant-based. Feel free to add more veggies to your soup. Spinach or kale works great for extra greens. You could also toss in bell peppers or zucchini for color and crunch. Just chop them small so they cook quickly. This way, you get more nutrients in every bowl. While brown rice is tasty, other grains can work too. Quinoa is a great choice for a protein boost. You can also use barley for a hearty feel. If you want a gluten-free option, go for rice or quinoa. Each grain changes the soup's flavor and texture. After you make One-Pot Chicken Rice Soup, let it cool first. Then, store it in a clean, airtight container. This keeps the soup fresh and safe. You can keep it in the fridge for up to three days. To enjoy the best taste, eat it sooner rather than later. If you want to save some for later, freezing works well. Use freezer-safe containers or bags. Make sure to leave some space for expansion. Label the bags with a date. This soup can last for up to three months in the freezer. When you're ready to eat it, just thaw it overnight in the fridge. To reheat the soup, pour it into a pot. Heat it on low to medium heat. Stir it often to prevent sticking. If the soup is too thick, add a little chicken broth or water. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps it warm and tasty! Yes, you can use white rice. White rice cooks faster than brown rice. Reduce the simmer time to about 20 minutes. This will ensure it cooks just right. To use a slow cooker, first sauté the onion, garlic, carrots, and celery in a pan. Then, add them to the slow cooker. Next, add the chicken broth, shredded chicken, and rice. Cook on low for 4 to 6 hours. Stir in the peas and lemon juice just before serving. You can serve this soup with warm bread or a simple salad. A slice of crusty bread pairs well. A fresh green salad adds a nice crunch. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools before placing it in the fridge. Yes, you can make this soup gluten-free. Use gluten-free chicken broth and check the rice. Most brown and white rice is gluten-free, making it safe for your diet. This blog post covered all the steps to make a great One-Pot Chicken Rice Soup. You learned about key ingredients and tools needed. We shared methods for cooking and serving. Tips for flavor and dietary needs were also discussed. You now have ways to customize and store your soup. In your kitchen, keep this guide handy. Enjoy creating a soup that warms hearts and stomachs!

One-Pot Chicken Rice Soup

Warm up your day with this delicious One-Pot Chicken Rice Soup! Packed with hearty ingredients like shredded chicken, brown rice, and vibrant veggies, this comforting recipe is easy to make and perfect for chilly evenings. Follow simple steps for a cozy meal that the whole family will love. Click through to explore this warm and satisfying soup recipe today, and discover how easy it is to create a bowl of comfort at home!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried parsley

½ teaspoon black pepper

6 cups chicken broth

1 cup cooked, shredded chicken (rotisserie works great)

1 cup brown rice, rinsed

1 cup frozen peas

1 tablespoon lemon juice

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.

      Stir in the dried thyme, dried parsley, black pepper, and a pinch of salt, cooking for an additional minute until fragrant.

        Pour in the chicken broth and bring to a gentle boil.

          Once boiling, add the cooked shredded chicken and rinsed brown rice to the pot.

            Reduce the heat to low, cover, and let simmer for about 45 minutes, or until the rice is tender.

              After the rice is cooked, stir in the frozen peas and lemon juice. Allow to heat through for about 5 minutes.

                Taste and adjust the seasoning with additional salt if needed.

                  Serve hot, garnished with fresh chopped parsley.

                    Prep Time: 10 min | Total Time: 1 hr | Servings: 4