Homemade Chicken & Rice Soup | Cozy Comfort Food

⭐️ Make weeknight dinners easier with Chicken and Rice Soup, a flavorful and nourishing one-pot meal for the whole family. Get the recipe here — https://www.eatingonadime.com/chicken-and-rice-soup/

This Chicken and Rice Soup is the perfect one-pot soup recipe! Cozy, hearty meal with tender chicken, vegetables, and rice simmered in a flavorful broth. Perfect for weeknight dinners or when you’re feeling under the weather.

🟢 Ingredients:
☑️ 1 tablespoon Olive Oil
☑️ 2 sticks of Celery, diced
☑️ 3 medium Carrots, peeled and diced
☑️ 1 tablespoon Garlic, minced
☑️ 1 pound boneless, skinless Chicken Breasts, cut into large pieces
☑️ 8 cups Chicken Broth
☑️ 1/2 teaspoon Italian Seasoning
☑️ 1/2 teaspoon Salt
☑️ 1/2 teaspoon Pepper
☑️ 1 cup Long Grain Rice
☑️ 1 tablespoon Fresh Parsley

Get the full recipe and nutritional information here: https://www.eatingonadime.com/chicken-and-rice-soup/

🔶🔶Kitchen Gadgets I Used:🔶🔶
➡️ Silicone Cutting Board – https://amzn.to/4fWu9KH
➡️ Knife – https://amzn.to/3YZHECF
➡️ Caraway Stock Pot – https://amzn.to/4oUdSvu
➡️ Similar Stock Pot – https://amzn.to/4fQEzx0
➡️ Spatula/Spoon – https://amzn.to/3PHm3Ld
➡️ Measuring Spoons – https://amzn.to/3V4VeUd
➡️ Seasoning Containers – https://amzn.to/42XKvhI
➡️ Metal Ladle – https://amzn.to/45gSEAh

🔶🔶More Soup Recipe videos:🔶🔶
👉 Copycat Panera Chicken and Wild Rice Soup – https://youtu.be/fDzHskKnNU8?si=fcrTma6Cp6SPiM-t

👉 Crock Pot Taco Rice Soup – https://youtu.be/mUo3RpS2-ec?si=T50QYAVlgafskXch

👉 Instant Pot Chicken Noodle Soup – https://youtu.be/TsRgEYj3MYk?si=4L-2n6eZgWsoGVL3

Hello, welcome to my kitchen. Today we’re going to make chicken and rice soup. Restaurant quality, but so simple to make at home. [Music] My name is Carrie with eating on aime.com where we share delicious, easy, familyfriendly recipes because we’re on a mission to help families eat well on a budget. Our recipes are not complicated and have weird ingredients. Everything you can find at your local grocery store. And you don’t even know how you don’t even have to know how to cook in order to make these. Now, you can find today’s recipe, chicken and rice soup, linked in the description. But before we get started, I want to remind you to like the video, drop a comment on what you would serve with your chicken and rice soup. Are we thinking rolls? Are we thinking garlic bread? Are we thinking um bread sticks? let me know below. And also don’t forget to subscribe. By being a subscriber, it’s free and you’ll get notified every single time that we have a new video up. And if you haven’t been paying attention, we’re posting a ton of videos because we want to help you eat on a dime. First things first, we need some celery and some carrots. So, we’re going to dice these up. Normally, I would use my dicer, but it’s not very much. And sometimes the like hand dicer gets pretty complicated in the carrots. So, when we’re going to dice, we have two sticks of celery. We are going to run our knife through it at least once. If they’re bigger, you can do it twice, just the lengthwise. And then we’re just going to cut them into bite-sized pieces. So, the remember this is a soup and you want more than just the celery on your spoon. So that’s why I’m saying it’s important to dice it up because you want to get several things on that bite so you get all the flavors of everything in one spoon. So that’s kind of how you decide how big to cut something up when you’re making a recipe. Even if it doesn’t tell you is because of this is a soup. If this was a stew or a roast, we would do them much larger. Then we’re going to do the same thing on our carrots. We’re going to cut them in half lengthwise and break them into two pieces. Then we’re going to run our knife through them either once or twice depending how big they are. So this one I only ran it through once. So this one gets a little bit bigger. So I’m going to run it through twice. And the reason is because I want them bite-siz. You don’t have to, but again, it’s the same motto with the um I want it to fit on a spoon. Plus, if you’re in a hurry, the smaller they are, the faster they cook. So, just like little pieces, almost like if you were to buy them frozen. Again, you could cheat and buy frozen veggies. Nobody is going to be upset with you on that. I got them all diced up. So, I’m going to move this to a bowl just because I like to get all my chopping done before we head to the stove top. I feel like it just makes it so much easier. If you have trouble and you get stressed like, you know, cooking this while chopping up chicken, just do it all before and then just head to the stove and it’s so much easier. You just throw it in. You don’t have to like overthink and stress. Now, we need two boneless, skinless chicken breasts. You can also do boneless, skinless chicken thighs. And then we’re just going to cut these up into chunks. Now I’m just basically quartering them. And the only reason I’m doing this because we’re actually going to shred the chicken is just so it cooks faster on the stove top. Remember, it’s going to have the same taste, but this was a little bigger, so I’m going to cut it into into six. But this piece of chicken is going to cook way faster on the stove top than a whole piece of chicken. And again, we’re just trying to get this recipe done as fast as possible, but without sacrificing any flavor. Okay, now it’s time to head to the stove top. In a large stock pot, we are going to heat up to high heat and add about a tablespoon of olive oil or avocado oil. And we’re going to add in those chopped up carrots and celery. Then I’m going to bust out my favorite spoon/spatula for sautéing. And we are going to sauté these carrots and celery. Let’s cook these for about 5 minutes until they are soft or at least softer. It’s kind of crazy, but carrots actually take longer to cook and become nice and soft than even the chicken. So, that’s why we get them started first. They’ve been cooking for about 5 minutes. So, we’re going to add in our minced garlic. We’re adding in about a tablespoon of preminced or three cloves of garlic minced. And we’re going to cook this for just about a minute until you start smelling the garlic. In my mind, that kind of like activates the garlic. Now, we’re going to add a half a teaspoon of Italian seasoning, a half a teaspoon of salt, and a half a teaspoon of pepper. Then, we’re going to add those cubed chicken breast, or not cubed, those we cut into large pieces. And then, we’re going to add eight cups of chicken broth. One carton is four cups, so you’ll do two cartons of broth. If you want to save some money, you could just do four cups of chicken broth and four cups of water. And you’ll still get a lot of flavor in this recipe. But I do recommend at least doing four cups of broth just because that’s what’s going to really make this soup extra flavorful. So, I got them all added. Now, I’m going to make sure that chicken is pushed into the broth if you had any piled up. And then, we’re going to add the lid. And we’re going to cook this and bring it to a boil. Go ahead and stir that rice in. And then we are going to let it come to a boil again. It’s back to a boil. So, you’re going to add the lid. Turn the heat down. It’s about medium medium low. Let it simmer for 20 to 25 minutes. It’s been about 20ish minutes. I tested a carrot and they are nice and soft. And the I tested some rice and it is nice and soft, too. So, now we’re going to remove the chicken from the pot and shred. Once the chicken’s removed, just take Oops, that one flew right off. Just take two forks and shred the chicken. And as you can see, it’s just shredding perfectly easily. And then we’re going to remember, you want this small enough to fit on a spoon. So, if you have any pieces that are too big, you can just use your fork to kind of cut them in half lengthwise. Um, but yeah, see how it’s just falling apart, shredding. Then we’re going to return that shredded chicken back into the pot. Oh, everybody say hi, Rosie. Now we’re ready to remove from heat. I like to stir in some fresh parsley. This is optional, but it just gives so much color to the soup. And then we’re ready to serve. Look how pretty it looks. Now it’s time for my favorite part, trying it. Okay, so I switched to a ladle because it is a soup. So, you want to get all that juiciness and all the broth in there with your soup. Don’t forget, you can get the full recipe linked in the description. It’s a brand new recipe or you can always go to eating on a dime.com to grab it. Oh, it’s so good, friends. Okay, it’s really hot, so I’m going to have to be gentle. I love how my uh chick chicken is shredded. It’s really diced up pretty small. My carrots and everything’s fit on the spoon. I’m just stalling cuz it’s hot. [Music] It’s still really hot, but it’s actually really good. I say actually, everything’s always good. But I’m just saying like even though it’s piping hot, I need to let it set for a little bit. But the flavor is on point. Dare I say better than at the restaurants. If you’ve ever gotten some chicken and soup or chicken and rice soup or chicken and wild rice soup, hands down, this is better. Remember, you can grab the full recipe linked in the description below. Thanks so much for joining me. I will see you next time in cut action action. Thanks so much for joining me. I will see you next time in my kitchen for another familyfriendly recipes. And in the meantime, don’t forget to eat at home by eating on a dime. Don’t forget to like and subscribe, and I’ll see you next time. Bye, friends. [Music] [Applause]