Chicken & Rice Soup

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This classic chicken and rice soup is the ultimate nourishing meal, offering a light yet satisfying alternative to heavier cream-based stews. By poaching the chicken directly in a fragrant broth of thyme, garlic and garden vegetables, the meat stays incredibly tender while infusing the rice with deep, savoury flavour. It is a fantastic option for a healthy midweek dinner or a soothing pick-me-up during the colder months.

As a naturally dairy-free recipe, this wholesome soup relies on fresh aromatics and a bright squeeze of lemon to create a clean, vibrant finish. It is particularly well-suited for meal prep, as it stays fresh in the fridge for several days and can be easily transported in a flask for a nutritious office lunch. Pair it with crusty bread for a complete, home-cooked experience.

Ingredients for Chicken & Rice Soup

low-sodium chicken broth 950ml (950ml /1 l)
long-grain white rice 60g (300g /75 g)
skinless, boneless chicken breast halves 2
carrot 1, peeled and diced
celery 1 stalk, diced
frozen peas 1 cup (140g /155 g)
garlic 1 clove, sliced
thyme, dill, or parsley 1/2 teaspoons dried or 1 teaspoon minced fresh
salt and ground pepper
fresh lemon juice (optional)

How to make Chicken & Rice Soup

Combine the broth, rice, and 475ml (475ml /500 ml) water in a saucepan. Place over medium heat and bring to a boil. Add the chicken to the saucepan and reduce the heat to low. Simmer the chicken, uncovered, until cooked through, 10-12 minutes. Using tongs, lift the chicken pieces out of the broth and put them on a plate. Set aside to cool.

Stir the carrot, celery, peas, garlic, and thyme into the saucepan. Raise the heat to medium and cook until the vegetables are softened and the rice is tender but not mushy, about 10 minutes. Taste the broth and season with salt and pepper to taste and a squeeze or two of lemon juice, if using.

Shred the chicken or cut it into bite-sized pieces and add it back to the simmering soup. Cook until heated through, about 5 minutes.

Ladle servings of the soup into insulated containers as needed and close tightly to keep warm. Don't forget to pack a spoon! (Let any remaining soup cool, then cover tightly and refrigerate for up to 4 days or freeze in individual portions for up to 4 months.)

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.