Easy Chicken and Rice Soup
Easy chicken and rice soup to warm up your weeknight. This homemade chicken soup with rice is filling, healthy and delish.
- 1.5 pounds chicken breast (about 3-4 breasts)
- 2 tsp kosher salt
- 1 head garlic, halved crosswise
- 3/4 cup short grain rice
- 4 carrots, sliced into 1/2" pieces
- 8 oz mushrooms, cut or torn into bite sized chunks
- 2 tbsp white wine or rice vinegar (or juice from 1 lemon)
- 1.5 tbsp soy sauce
- 1/2 bunch kale, leaves only, thinly sliced
Add chicken, salt, garlic, and 8 cups of water to a large pot with lid. Bring to a light simmer over medium-high heat. Then quickly reduce heat to medium-low and cover. Simmer for about 8 minutes.
Remove chicken and garlic from pot. Add rice, carrots, mushrooms, soy sauce and vinegar. Return to a boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes.
Prepare the chicken and garlic while the soup simmers. Once cool enough to handle, pull apart or chop chicken breasts into bite sized pieces. Squeeze garlic from their skins. Smash and give a few rough chops to the garlic cloves.
Add kale leaves to pot and continue to simmer for 5 minutes until wilted. Remove pot from heat.
Add the chicken and garlic to the pot. Stir to combine.
Storage: As with other soups and braises, this soup gets better after a day or two. This gives it time for the flavors to meld. Store covered, in the refrigerator for 3-4 days. Freeze in freezer safe containers for up to 6 months.
Substitutions: Swap or add an onions instead of the carrots. You can swap other greens with the kale. Spinach or chard leaves would work great. For rice, use another short grain like farro. If you're using a longer grain rice or whole wheat grain, you may need to adjust the cooking time to ensure it cooks all the way through.
Calories: 406kcalCarbohydrates: 45.6gProtein: 43.3gFat: 4.7gSaturated Fat: 0.1gCholesterol: 109mgSodium: 1653mgPotassium: 1300mgFiber: 3.5gSugar: 4.3gCalcium: 118mgIron: 5mg