Sometimes I want a comforting bowl of chicken soup but don’t have the time to labor over the stove with multiple steps. Even when you have a cold and have a desire for chicken soup but are tired, you’ll be able to cook this up in a few minutes.
This recipe uses chicken broth from a box or can, but it still works nicely. Make sure to use a high-quality store-bought broth. Here a simple mix of onion, carrot, tomato, and zucchini enriches the broth. If you prefer dark meat chicken, go for skinned and boned chicken thighs and cook a little longer to make sure the thigh meat is cooked through.
Long-grain rice is recommended here so the soup does not become thickened and the rice keeps its shape. Long-grain rice contains less starch than other varieties. When combined with heat and liquid, it releases less starch than shorter-grain varieties.
Quick Chicken and Rice Soup
Note: Traditional white and brown rice, jasmine rice, and basmati rice are examples of long-grain rice.- 1/2 pound boneless, skinless chicken breast, cut into 1/4-inch cubes
- 1 1/2 quarts (6 cups) chicken broth
- 1/4 cup long grain white rice
- 1 onion, finely chopped
- 2 carrots, peeled, halved lengthwise, and thinly sliced
- 1 tomato, peeled and sliced
- 4 sprigs fresh mint
- 1 medium zucchini, halved lengthwise and thinly sliced
- Salt and freshly ground black pepper to taste
- 1 tablespoon finely chopped mint leaves, for garnish
Add the rice, onion, carrot, tomato, and mint sprigs. Simmer on medium heat until the vegetables and rice are soft, about 15 minutes.
Add the zucchini and reserved chicken to the soup, and simmer for 3 to 4 minutes or until the zucchini is tender. Remove the mint sprigs, and ladle into soup bowls. Garnish with chopped mint and serve immediately.
