Mom’s Chicken and Rice Soup

Mom’s Chicken and Rice Soup is hearty, flavorful, and a family favorite comfort food in the middle of winter.
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• 2 pounds boneless skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 white onion, diced
• 1 cup sliced carrots
• ½ cup sliced celery
• 1 cup white rice
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic
• 8 cups low sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup heavy cream, optional
• ¼ cup lemon juice


1️⃣ Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.

2️⃣ Add in remaining 1 tablespoon olive oil to the pot. Add in onion, carrots, and celery and saute 4-5 minutes. Add in rice, ginger, and garlic and toast for 2-3 minutes.

3️⃣ Return chicken to pot. Pour in chicken broth and season with thyme and oregano. Simmer for 15 minutes, until chicken is cooked through.

4️⃣ Use tongs to remove chicken from pot. Shred and return to pot. Pour in heavy cream (if using). Cook for an additional 5 minutes, until rice and vegetables are soft.

5️⃣ Remove from heat and stir in lemon juice. Season with additional salt and pepper to taste.

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