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recipe for demos chicken and rice soup

demos chicken and rice soup

Warm up with this creamy and comforting recipe for demos chicken and rice soup. Perfect for family dinners, it’s easy to make and packed with wholesome ingredients. Discover the secret to this soul-soothing dish today!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked white or brown rice
  • 6 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 medium carrots, sliced
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • to taste salt and pepper
  • fresh parsley for garnish (optional)

Equipment

  • large pot
  • baking sheet
  • knife
  • cutting board
  • mixing spoon

Method
 

  1. Season the chicken breasts with salt and pepper.
  2. Optionally, add garlic powder or paprika.
  3. Bake the chicken on a baking sheet at 375°F for about 25 minutes or simmer directly in the broth.
  4. Heat olive oil or butter in a large pot over medium heat.
  5. Add diced onion, sliced carrots, and chopped celery. Cook until fragrant and slightly translucent.
  6. Stir in minced garlic and cook briefly.
  7. Pour in the chicken broth and bring it to a gentle boil.
  8. Stir in the rice and adjust based on your preference for broth.
  9. Remove the chicken from the oven, let it cool, and shred it into bite-sized pieces.
  10. Add the shredded chicken back into the pot and let it simmer for another 15-20 minutes.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 25gFat: 7gSaturated Fat: 2gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

This soup is highly adaptable; feel free to swap in frozen vegetables or different proteins as needed. To make it lighter, substitute brown rice for white rice to increase fiber content. Leftovers store well in the fridge for up to four days, but keep the rice separate if possible to maintain texture. Serving with fresh parsley or a dollop of sour cream can elevate the dish. This soup freezes beautifully—portion it into freezer-safe containers for easy future meals.
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