Chicken and Rice Soup

This comforting soup is sure to warm you up on a cold day!

This soup is gluten free and perfect to freeze for later.

You need:

• 2 tbsp oil, divided

• 3 split chicken breasts (bone in, skin on)

• Salt

• Pepper

• 4 cloves garlic, minced

• 1 onion, chopped

• 1 lb carrot, chopped

• 1/2 lb celery, chopped 

• 2 bay leaves

• 5 sprigs of fresh thyme

• 8 cups chicken broth (bone broth for extra flavor)

• 1 1/4 cup rice, rinsed 

Step by step

1. Heat 1 tbsp of the oil in a large pot over medium heat.

2. Season the chicken with the salt and pepper.

3. Sear the chicken on both sides for about 3 minutes. You may need to work in batches to not overcrowd the pot.

4. Remove the chicken from the pot and set aside.

5. Add the remaining tablespoon of oil and the onion to the pot.

6. Cook the onion for about 4 minutes. Add in the garlic, carrot, celery, bay leaves and thyme and cook for 3 more minutes.

7. Add the chicken back to the pot. Pour the chicken broth over the chicken. Bring to a boil, then lower heat to a simmer. Cover and cook for about 30 minutes, until chicken is cooked through.

8. Remove the chicken from the pot and set aside to let cool. Add in the rice and cook for 10 minutes, covered.

9. When chicken has cooled enough, shred with two forks. Add the chicken back into the pot.

10. Let the soup continue to cook until rice is done. Season with salt if needed.