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Hearty Chicken and Rice Fall Soup

This fall-inspired soup is made by simmering tender chicken with aromatic herbs, hearty rice, and seasonal vegetables like carrots and sweet potatoes. The result is a thick, comforting broth with a rich, rustic appearance, filled with tender pieces of chicken, soft vegetables, and fluffy grains.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 2 carrots large carrots peeled and diced
  • 1 sweet potato medium sweet potato peeled and cubed
  • 4 cups chicken broth preferably low sodium
  • 1 cup long-grain rice rinsed
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Sharp knife

Method
 

  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the diced chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  2. Add the diced carrots, cubed sweet potato, and minced garlic to the same pot. Sauté for about 3-4 minutes, until the vegetables begin to soften and the garlic becomes fragrant.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low.
  4. Add the browned chicken back into the pot along with the rinsed rice and dried thyme. Stir to combine everything evenly.
  5. Cover the pot with a lid and let the soup simmer over low heat for about 20-25 minutes, or until the rice and vegetables are tender and the chicken is cooked through. Stir occasionally to prevent sticking.
  6. Taste the soup and adjust the seasoning with salt and pepper as needed. If it’s too thick, add a little more broth or water; if too thin, let it simmer uncovered for a few more minutes to thicken slightly.
  7. Remove from heat once the rice is fluffy and the vegetables are soft. Ladle the hearty soup into bowls, savoring the comforting aroma of herbs and roasted vegetables.

Notes

For extra fall flavor, garnish with chopped fresh parsley or a squeeze of lemon juice just before serving.