A warm and hearty chicken and rice soup, perfect for soothing and comforting.
Heat the butter in a large stock pot over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chicken breasts to the pot and cook until lightly browned on both sides.
Browning the chicken enhances its flavor and adds depth to the soup.
Remove the chicken from the pot and set aside.
Letting the chicken rest allows it to retain its juices.
Add the carrots, celery, and onion to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Return the chicken to the pot and add the chicken stock, rice, parsley, salt, and pepper.
Ensure the rice is evenly distributed in the liquid for even cooking.
Bring the mixture to a simmer, cover, and cook until the rice is tender and the chicken is cooked through.
Check the rice occasionally to ensure it doesn't overcook.
Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
Shredding the chicken allows it to absorb the flavors of the soup.
Serve the soup hot, garnished with additional parsley if desired.
Serving the soup immediately ensures it's enjoyed at its best temperature.
Continue in our app for the best experience
