Description
A simple and comforting soup made with chicken and rice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup cooked shredded chicken
- 1/2 cup uncooked white rice
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil.
- Stir in shredded chicken, uncooked rice, and thyme.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a richer flavor, you can use homemade chicken broth.
- Add other vegetables like peas or corn if desired.
- This soup freezes well for future meals.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken soup, rice soup, comfort food, easy soup, weeknight dinner, chicken and rice