Step 1

Prepare the various vegetables and ingredients. Finely dice the onion, carrot, and celery, and mince the garlic. Also, rinse the rice in a colander until the water runs clear and set it aside to drain.

Step 2

Heat the oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add the prepared vegetables and salt and pepper. Cook, stirring often, for 3-4 minutes or until the onion begins to turn golden.

Step 3

Add the chicken breast and cook for 3-4 minutes, flipping it once to gently sear the outside.

Step 4

Add the chicken broth and rice, stir, and bring it to a boil. Then immediately reduce the heat to a simmer (about medium-low).Cover and cook for around 30 minutes, or until the vegetables and rice are tender and the chicken is cooked through.

Step 5

Remove the chicken from the pot and use two forks or a mini food processor to shred it. Then add it back to the soup along with the fresh parsley. Serve and enjoy!

Step 6

Make ahead: This simple chicken soup recipe is great for using leftovers. You can also prepare some of the elements in advance - chicken broth, cooked rice, or cooked chicken. All of these will store in separate containers in the fridge for 2-3 days.  Fridge: Allow it to cool, then store leftover soup in an airtight container in the refrigerator for 3-4 days.Reheat: A microwave or stovetop will work to reheat this chicken rice soup gently. If you've stored the chicken soup with the rice, you will probably need additional broth when reheating.Freeze: You can freeze this homemade chicken soup in Ziplock bags (leaving headspace), spreading it into a thin, flat layer for up to 3 months.When freezing the rice directly into the broth, it can become very mushy and will continue to soak up broth while it freezes/thaws. It may be best to strain the broth and store the solids and broth separately in the freezer. OR, you can omit the rice from the soup when cooking and only stir it in upon serving.