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Nourishing Chicken and Rice Soup with Fresh Herbs

Chicken and Rice Soup with Herbs made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 pound boneless skinless chicken breast or thighs
  • 1 cup long-grain white rice
  • 6 cups low-sodium chicken broth
  • 2 cups fresh spinach or kale chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Stir in the chicken and season with salt, pepper, thyme, and oregano; cook for another 2-3 minutes.
  4. Pour in the chicken broth and bring to a boil.
  5. Add the rice, reduce heat to low, and simmer for 15-20 minutes, or until rice and chicken are cooked through.
  6. In the last 5 minutes of cooking, stir in chopped spinach or kale.
  7. Taste and adjust seasoning if necessary before serving.