Description
A heartwarming and comforting chicken and rice soup perfect for chilly days.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 medium onion, diced
- 1 tsp dried parsley
- Salt and pepper, to taste
- 2 stalks celery, chopped
- 1 tsp dried thyme
- 8 cups chicken broth
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup uncooked rice (white or brown)
- 3 medium carrots, sliced
- Fresh parsley (optional, for garnish)
Instructions
- Warm oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook for 5 minutes, stirring now and then.
- Mix in rice, broth, thyme, and parsley. Bring to a boil.
- Lower the heat. Cover and simmer for 20–25 minutes, or until rice is soft.
- Add the cooked chicken. Simmer 5 more minutes.
- Season with salt and pepper. Top with fresh parsley if using.
Notes
- Feel free to use leftover chicken for this recipe.
- Adjust the seasoning according to your taste.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg