Chicken Rice Soup

• Once the broth is boiling, add the rice to the pot. Lower the heat to a simmer and cover the pot. Let it cook for about 12-15 minutes, or until the rice is tender and fully cooked.

4. Add the chicken:

• Add the cooked chicken to the pot and stir to combine. Simmer for another 5 minutes to heat the chicken through.

5. Final touches:

• Remove the bay leaf from the soup. Taste the soup and adjust the seasonings, adding more salt, pepper, or thyme if necessary.
• If you like, you can add a tablespoon of lemon juice for a bright, fresh flavor.

6. Serve:

• Ladle the soup into bowls, and garnish with fresh parsley if desired. Serve hot with some crusty bread on the side.

Tips:

• Rice options: If you don’t have white rice, you can substitute with brown rice or quinoa, but adjust the cooking time as they take longer to cook.
• Adding vegetables: You can add other veggies like peas, spinach, or corn for extra flavor and nutrition.
• Make it creamy: For a creamier soup, you can stir in a splash of heavy cream or milk during the last few minutes of cooking.
• Storage: This soup stores well in the fridge for up to 3-4 days. The rice may soak up some of the broth, so you can add a little extra broth when reheating.

This Chicken Rice Soup is a cozy, nourishing meal that’s simple to make and full of flavor. Perfect for a comforting lunch or dinner!