Golden Chicken and Rice Soup

As the seasons change and the air turns crisp, there's nothing quite like the warmth of a bowl of soup to soothe the soul. The comforting nature of soups is universally recognized, especially during the colder months when a hearty meal can provide both warmth and nourishment. Among the myriad of soup recipes, Golden Chicken and Rice Soup stands out as a nourishing and flavorful dish that not only warms you up but also delights your taste buds.

Warm up your day with a bowl of Golden Chicken and Rice Soup, the perfect comfort food for any season. This nourishing recipe combines tender chicken, wholesome vegetables, and perfectly cooked rice in a golden, turmeric-infused broth that not only delights your taste buds but also offers health benefits. Ideal for meal prep or cozy family dinners, this soup is easy to make and full of flavor, ensuring every bite is a warm embrace. Embrace the joy of homemade goodness!

Print Recipe Pin Recipe

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

1 teaspoon ground turmeric (for that golden color)

1 teaspoon ground cumin

1 teaspoon dried thyme

8 cups chicken broth

1 pound boneless, skinless chicken breasts

1 cup long-grain white rice

1 cup frozen peas

2 cups fresh spinach, chopped

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped, for garnish

Instructions

Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, sliced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables start to soften and the onion becomes translucent.

Add Spices: Stir in ground turmeric, ground cumin, and dried thyme. Cook for another minute, allowing the spices to release their aroma.

Prepare the Broth: Pour in the chicken broth and bring the mixture to a gentle boil.

Cook the Chicken: Add the boneless, skinless chicken breasts to the boiling broth. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through.

Shred the Chicken: Remove the chicken breasts from the pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.

Add Rice and Peas: Stir in the long-grain white rice and frozen peas. Cover and continue to simmer for about 15 minutes, or until the rice is tender.

Incorporate Spinach: Once the rice is cooked, add the chopped spinach and cook for an additional 2-3 minutes until wilted.

Season to Taste: Add salt and pepper to taste, then squeeze in the juice of one lemon for a refreshing zesty flavor.

Garnish and Serve: Ladle the soup into bowls, sprinkle with fresh chopped parsley, and serve warm.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings