Baked Chicken Rice Soup Recipe
Make Baked Chicken Rice Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breast with salt and pepper. Place it in a baking dish and drizzle with olive oil. Bake for 25-30 minutes or until cooked through. Remove from the oven and let cool before shredding.
- 2
Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes or until the vegetables are softened.
- 3
Add Garlic and Thyme
Stir in the minced garlic and dried thyme. Cook for another minute until fragrant.
- 4
Combine Ingredients
Add the shredded chicken, cooked rice, and chicken broth to the pot. Stir well to combine. Bring the mixture to a simmer.
- 5
Simmer the Soup
Allow the soup to simmer for about 15-20 minutes, stirring occasionally. Taste and adjust seasoning with additional salt and pepper if needed.
- 6
