Description
A straightforward recipe for comforting chicken and rice soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked, shredded chicken breast
- 1/2 cup uncooked long-grain white rice
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Pour in the chicken broth. Bring the mixture to a boil.
- Add the uncooked rice, shredded chicken, thyme, salt, and pepper.
- Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the rice is tender.
- Stir in the fresh parsley before serving.
Notes
- For quicker cooking, use pre-cooked rice and add it during the last 5 minutes of simmering.
- You can substitute dried herbs with 1 teaspoon of mixed dried Italian herbs.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 28
- Cholesterol: 55