Chicken and Rice Soup
A comforting and savory chicken and rice soup that's easy to make and perfect for cold weather.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 1 cup long or short grain rice Best rice for this soup
- 2 cups shredded cooked chicken
For Seasoning
- to taste salt
- to taste black pepper
- 1/4 cup fresh parsley, chopped For garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and sauté for 3-4 minutes until translucent.
- Stir in minced garlic, diced carrots, and diced celery; cook for 5 minutes.
- Sprinkle in dried thyme and oregano, stirring to combine.
Cooking
- Pour in chicken broth and bring to a boil.
- Add rice, reduce heat to simmer, and cook for 15-20 minutes until tender.
- Stir in shredded cooked chicken and heat through.
- Season with salt and black pepper to taste.
- Simmer for an additional 5 minutes, then stir in freshly chopped parsley before serving.
Notes
Use cold cooked rice for quicker reheating and to prevent overcooking when using leftovers. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 375kcalCarbohydrates: 50gProtein: 25gFat: 9gSaturated Fat: 2gSodium: 700mgFiber: 2gSugar: 4g
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