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As the leaves turn and the air becomes crisper, there's nothing quite like a warm bowl of soup to bring comfort during the autumn season. Cozying up with a steaming bowl of chicken and rice soup is not just a meal; it’s an experience that nourishes both body and soul. This recipe embodies the essence of fall, with its rich flavors and heartwarming ingredients.

Cozy Autumn Chicken and Rice Soup

Warm up this fall with a delightful bowl of Cozy Autumn Chicken and Rice Soup. This comforting dish combines tender chicken, hearty brown rice, and seasonal vegetables, all simmered to perfection with aromatic herbs and spices. Rich in nutrients and flavor, it's perfect for chilly days and brings families together around the dinner table. Easy to make and ideal for leftovers, this soup captures the essence of autumn in every spoonful. Indulge in this seasonal favorite today!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup uncooked brown rice

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

1 apple, cored and diced (preferably Granny Smith)

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp ground cinnamon

6 cups chicken broth

2 tbsp olive oil

1 bay leaf

Salt and pepper to taste

2 cups kale or spinach, chopped (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pot. Sear for about 5-6 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

    Cook the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Toss in the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are slightly softened.

      Add Aromatics: Stir in the minced garlic, diced apple, thyme, rosemary, and ground cinnamon. Cook for an additional minute until fragrant.

        Combine Ingredients: Return the seared chicken thighs to the pot. Add the uncooked brown rice, chicken broth, and the bay leaf. Bring the mixture to a boil.

          Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 40 minutes or until the rice and chicken are cooked through.

            Shred the Chicken: Remove the chicken thighs from the pot once they are cooked, shred them using two forks, and return the shredded chicken to the soup.

              Add Greens: If using kale or spinach, stir it in now and let it wilt in the hot soup for about 5 minutes.

                Taste and Adjust: Remove the bay leaf, taste the soup, and add more salt and pepper if needed.

                  Serve: Ladle the soup into bowls, garnish with fresh chopped parsley, and enjoy the warm, cozy flavors of autumn!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings