Chicken and Rice Soup with Cinnamon and Thyme
This hearty soup combines tender shredded chicken and fluffy rice simmered in a lightly spicy broth infused with cinnamon and thyme. It features a comforting, slightly thickened texture with colorful vegetables and aromatic herbs, resulting in a warm and filling dish perfect for chilly evenings.
Equipment
- Large pot or Dutch oven
- Sharp Knife
- Cutting Board
- Measuring spoons
- Wooden Spoon or Spatula
Ingredients
- 2 cups cooked shredded chicken leftovers or rotisserie chicken works well
- 1 cup uncooked rice preferably white jasmine or basmati
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1 cup chopped carrots about 2 medium carrots
- 1 stalk celery chopped
- to taste Salt and pepper
Instructions
- Heat a large pot over medium heat and add the olive oil. Once shimmering, sauté the chopped onion and celery until translucent and fragrant, about 5 minutes.
- Add the minced garlic and cook for another minute until it releases its aroma and turns slightly golden.
- Pour in the chicken broth and bring the mixture to a gentle boil, then stir in the chopped carrots, cinnamon, and thyme.
- Stir in the uncooked rice, reduce the heat to low, and cover the pot. Let it simmer for about 15 minutes, or until the rice is tender and the broth is slightly thickened.
- Uncover the pot and add the cooked shredded chicken to the soup. Stir well to distribute everything evenly.
- Continue to cook for another 5 minutes, allowing the flavors to meld and the chicken to heat through. Taste and season with salt and pepper as needed.
- Turn off the heat and let the soup sit for a minute before ladling into bowls. The final dish should be piping hot, with tender rice, flavorful broth, and shredded chicken visible throughout.
Notes
For extra depth, garnish with fresh herbs or a squeeze of lemon before serving.