We have perfected this homemade Chicken and Rice Soup to give you the ultimate recipe for those days when it’s a bit cold outside, when you’re feeling under the weather or when you just feel the need for a warm cup of soup. The low-sodium broth with a boatload of freshly chopped vegetables, shredded chicken and lemon will feel nothing short of comforting, no matter what state you’re in.
Prepare rice according to package directions. Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in Dutch oven. Bring to a gentle boil; stir once or twice. Reduce heat; simmer, uncovered 10 to 15 minutes.
Add chicken, simmer, uncovered 10 minutes or until chicken is cooked. Remove and discard bay leaf. Before serving stir in rice and lemon or lime juice. Garnish with green onions.
To all those in favor of homemade soups, we’ve got the soup of all soups for your soul! Made with Mahatma® White Rice, this is the ultimate Chicken and Rice Soup. Now, if you consider yourself a fan of the classics, then you will most likely be sizing up our chicken soup recipe – you read right, forget the noodles! But, let us assure you, there’s no funny business here. As we walk you through our version of this classic, you’ll see that it’s as authentic as it gets.
If temperatures are dropping low and you’re all about warm blankets and cozy socks, finish this incredibly comforting soup with the proper dessert: Pumpkin Spice Latte Rice Pudding – hey Fall, is that you?
To make sure the soup keeps for a longer period of time, place the rice in the individual bowls instead of the pot and serve the soup over the rice.