Chicken and Rice Soup
Servings: 6 servings
Calories: 239kcal
Cost: $10
Mirepoix, broth, chicken, herbs, and rice combine In a soup that is just as delicious, nutritious, and easy to make as its more traditonal cousin - chicken noodle soup.
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Equipment
- Cutting board and knife
- Large pot with lid
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion medium-sized, diced
- 1 carrot large-sized, peeled and diced
- 1 stalk celery diced
- 3 garlic cloves minced
- Kosher salt
- black pepper freshly-ground
- 1 sprig rosemary fresh
- 1 sprig thyme fresh
- 2-3 cups rotisserie chicken cooked, diced into chunks
- 2 Bay leaves optional, but recommended
- 6 cups low-sodium chicken broth 48 ounces
- 1 ½ cup uncooked rice
Instructions
- Add oil to a large pot over medium heat. Add onion, carrot, and celery. Cook until vegetables are starting to get tender and may develop some color, about 10 minutes, stirring occasionally. Season with about ½ teaspoon each of salt and pepper.
- Add chicken, rosemary, thyme, and chicken broth to the pot then gently stir to combine. Cover and bring to a low boil.
- Add rice and stir to make sure it doesn’t stick to the bottom of the pot. Reduce to a simmer and continue cooking for 20 to 30 minutes or until rice is cooked.
- Serve with toasted bread or oyster crackers.
Notes
- Feel free to use any kind of rice in this recipe. Wild rice is a particularly nice addition.
- If noodles are going to be used, be careful to not overcook them. They may fall apart if left cooking in the broth for too long. Noodles can be slightly undercooked in another pot then added to the soup right before it's finished to let the flavors soak into the noodles.
Nutrition
Calories: 239kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Cholesterol: 76mg | Sodium: 358mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1739IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg