Mediterranean Chicken and Rice Soup

My Mediterranean Chicken and Rice Soup is the soothing, comforting meal that we all crave at times. And when it comes to comfort food, few dishes compare with a warming, hearty bowl of homemade soup. This one pot soup has a flavoursome broth, filled with a medley of vegetables, tender poached chicken breast, aromatic herbs and rice. This rejuvenating elixir is certain to become a favourite.

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 527kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

3 tablespoon (¼ cup) extra virgin olive oil See Note 1
1 medium brown/yellow onion - peeled and finely diced
1 large carrot - washed, finely diced
2 ribs celery - finely diced
3 cloves garlic - finely chopped
2 tablespoon parsley stems - finely chopped, leaves set aside for garnish
6 cups (1.5 litres) chicken stock
2 skinless/boneless chicken breasts – approx. 400 g (14 oz total weight)
1 teaspoon fresh rosemary - finely chopped
1 teaspoon fresh thyme leaves - finely chopped
1 teaspoon dried oregano
¼ teaspoon dried red chilli pepper flakes
1 piece Parmesan rind – about 7 ½ cm/3 inches See Note 2
150 g (¾ cup) long grain rice - rinsed and drained well
170 g (6 oz) cherry tomatoes - quartered
2 cups baby spinach - firmly packed
sea salt and freshly ground black pepper - to taste See Note 3

To Serve:

3 tablespoon flat-leaf parsley leaves - finely chopped
Parmesan cheese - freshly grated

Instructions

Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5-7 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.
Add the finely chopped garlic and parsley stems to the pan and sauté for 1 minute.
To the vegetables, add in the chicken stock, chicken breast, Parmesan rind and herbs. Make sure the chicken breasts are submerged with the liquid.
Over low heat, with the lid on, gently bring to a simmer.
Simmer for about 12-15 minutes, until the chicken is cooked and registers 74 C (165 F) on a thermometer.
Remove the chicken breasts and set aside on a chopping board to rest for 5 minutes before shredding with two forks. Set aside.
Meanwhile, add the rice and cherry tomatoes and, with the lid off, simmer gently for 10 minutes, or until the rice is cooked. Add the shredded chicken and baby spinach to the pot, bring back to simmer and simmer for an additional 2 minutes to wilt the spinach.
Remove the Parmesan rind and season to taste with sea salt and freshly ground black pepper.
If the soup is too thick, add some additional stock or water.
Serve with a sprinkle of finely chopped parsley and grated Parmesan cheese.
If not serving immediately, keep in mind the soup will thicken on standing and more stock may be required.

Notes

Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
Parmesan Rind: a small piece of leftover Parmesan rind softens as the soup cooks and adds great flavour.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add more red chilli pepper flakes if you like the heat.
Storage and reheating: store it in an airtight container in the fridge for up to two days. It can be reheated on the stove or in the microwave. The soup will thicken while standing, so add some more stock or water.
Freezing: allow to cool completely before storing the soup in a freezer safe container for up to three months.

Nutrition