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Chicken and Rice Soup

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A quick and comforting chicken and rice soup perfect for chilly evenings and busy weeknights.
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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: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups roasted chicken, shredded Leftover roasted chicken works well.
  • 1 cup white rice Can substitute with brown rice or other grains.
  • 4 cups chicken broth Use vegetable broth for a lighter option.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup sweet onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the sweet onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Pour in the chicken broth and bring it to a boil.
  4. Add the shredded roasted chicken and rice to the pot.
  5. Reduce the heat and let it simmer until the rice is fully cooked, typically around 18-20 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 25gFat: 8gSaturated Fat: 1gSodium: 800mgFiber: 2gSugar: 3g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a bit of extra broth or water to loosen the soup. Can be frozen for up to 3 months.
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