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Chicken and Rice Soup

A comforting and hearty soup featuring shredded chicken, fluffy rice, and fresh vegetables in a savory chicken broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, shredded You can use leftover rotisserie chicken for added flavor.
  • 1 cup cooked rice Feel free to substitute with brown rice if preferred.
  • 4 cups chicken broth
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • to taste Salt and pepper Season according to your preference.
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 1 teaspoon parsley

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Stir in the minced garlic, thyme, and parsley. Cook for another minute until fragrant.
  4. Pour in the chicken broth and increase heat to bring to a boil.
  5. Once boiling, add the shredded chicken and cooked rice. Reduce heat to low and let it simmer for about 10 minutes.
  6. Add salt and pepper to taste.
  7. Ladle into bowls and enjoy the warm, hearty soup!

Notes

This soup stores well in an airtight container in the refrigerator for up to 3 days and can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat, adding a splash of water if it seems too thick.