Chicken and Rice Soup
A comforting and economical dish made with chicken, rice, and vegetables, perfect for chilly days or meal prep.
Ingredients
Main Ingredients
- 1 cup cooked roasted chicken, shredded Use leftover rotisserie chicken for quick prep.
- 1 cup white rice Can swap with brown rice or quinoa for a healthier option.
- 2 carrots, diced
- 2 celery stalks, diced
- 1 sweet onion, chopped
- 6 cups chicken broth
Seasonings and Oils
- 1 teaspoon salt Adjust seasoning if necessary.
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon garlic, minced
- 1 teaspoon thyme (optional) Adds great flavor.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery; sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, rice, salt, pepper, and thyme (if using).
- Cook for 15-20 minutes until the rice is tender.
- Adjust seasoning if necessary and serve hot.
Notes
Serve hot with fresh herbs on top or with a side of crusty bread or crackers. To store leftovers, let cool, place in an airtight container, and refrigerate for up to 3 days or freeze for up to 3 months.