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Chicken and Rice Soup

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 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.

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.