Description
A comforting and nourishing chicken and rice soup that’s quick to make and perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup uncooked white or brown rice
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- 1 cup frozen peas (optional)
- Lemon wedges (optional)
- Sautéed mushrooms (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Next, toss in the minced garlic, sliced carrots, and chopped celery. Cook these veggies for about 5 minutes.
- Stir in the dried thyme and rosemary.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and add in your uncooked rice.
- After about 10 minutes, add the shredded chicken and let it simmer for an additional 10-15 minutes.
- Once everything is cooked, season with salt and pepper to taste.
- To serve, ladle the soup into bowls and sprinkle with fresh parsley.
Notes
For a vegetarian version, replace the chicken with chickpeas or lentils and use vegetable broth. Consider using leftover chicken to reduce prep time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg