Chicken and Rice Soup with Carrots
A gentle, soothing soup built on tender shredded chicken, fluffy white rice, and sweet carrots in a clean, flavorful broth. Chives and a whisper of ginger bring warmth without overwhelming. This is the kind of soup that feels like a hug when you need something easy and comforting.
By TasteBuds
Recipe details
- Yield
- 4 people
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Total time
- 40 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 medium carrots, peeled and sliced into rounds
- ½ cup long-grain white rice, rinsed
- ½ tsp fresh ginger, peeled and finely grated
- 3 tbsp fresh chives, chopped
- ¾ tsp salt (plus more to taste)
- ¼ tsp black pepper
Instructions
- Pour 6 cups (1.4 l) low-sodium chicken broth into a large pot or Dutch oven and bring to a boil over high heat.
- Add 1 lb (450 g) boneless, skinless chicken breasts to the boiling broth. Reduce heat to medium-low, cover, and simmer for 15 minutes until the chicken is cooked through.
- While the chicken simmers, peel and slice 2 medium carrots into thin rounds. Set aside.
- Rinse ½ cup (100 g) long-grain white rice under cold water in a fine-mesh sieve until the water runs clear. Set aside.
- Peel and finely grate ½ tsp fresh ginger. Set aside.
- Chop 3 tbsp fresh chives. Set aside.
- Remove the cooked chicken breasts from the pot and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Add 2 medium carrots, sliced into rounds and ½ cup (100 g) rinsed white rice to the broth. Bring back to a simmer over medium heat, cover, and cook for 15 minutes until the rice is tender and the carrots are soft.
- Return the shredded chicken to the pot. Stir in ½ tsp grated fresh ginger, ¾ tsp salt, and ¼ tsp black pepper. Simmer uncovered for 2 minutes to let the flavors meld.
- Taste and adjust salt if needed. Ladle the soup into bowls and sprinkle 3 tbsp chopped fresh chives over the top.