20-Min Chicken & Rice Soup
Tender chicken, soft rice, and sweet carrots in a light, savory broth. This weeknight staple comes together in one pot in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 310
- Protein
- 28g
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Ingredients
- 1 lb (about 2 large breasts) chicken breast
- 6 cups chicken broth
- 2 medium, sliced into 1/4-inch rounds carrot
- ¾ cup rice (white or brown)
Instructions
- 1
Bring chicken broth to a boil in a large pot over high heat.
- 2
Add chicken breasts and sliced carrots, then reduce heat to medium-low.
- 3
Simmer 10 minutes until chicken is cooked through (internal temp 165°F).
- 4
Remove chicken with a slotted spoon, shred it with two forks, then return to pot.
- 5
Stir in rice, then simmer 8 minutes until grains are tender and fully cooked.
- 6
Season with salt and pepper to taste, then serve hot.
Tools you’ll need
- large pot (6-quart or larger)
- meat thermometer (optional)
- slotted spoon
- two forks for shredding
- wooden spoon for stirring
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