Easy Chicken and Rice Soup
This Easy Chicken and Rice Soup is a cozy meal perfect for chilly days, made in just 35 minutes.
Equipment
- soup pot
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped small
- 3 sticks celery, chopped small
- 3 medium carrots, peeled & sliced thin
- 3 cloves garlic, minced
- 6 uncooked chicken thighs (boneless, skinless)
- 8 cups chicken broth two 32 oz. cartons
- ½ teaspoon Italian seasoning
- 1 cup long grain white rice e.g. jasmine
- Salt & pepper to taste
- 1-2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prep your onion, celery, and carrots.
- Add the oil, onion, and celery to a soup pot over medium-high heat. Sauté for 5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice to the pot. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat so the soup's simmering. Give it a good stir to ensure the rice isn't sticking to the bottom.
- Continue simmering for 15-20 minutes or until the chicken is cooked through, the carrots have softened, and the rice has cooked.
- Take the chicken out of the pot and shred it or cut it up prior to serving. Add it back in and then season the soup with salt & pepper as needed and add in the parsley if using.
Notes
Leftovers will absorb the broth, so you may need to add more chicken broth when reheating. If you plan on having lots of leftovers or you’re not a fan of very soft rice, you may want to cook the rice separately and add to individual portions when reheating. Be sure to cut the celery and carrots small/thin so that they cook fast (no large chunks).
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 2mg
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