Chicken and Rice Soup
A warm, soothing chicken and rice soup that is perfect for chilly evenings and is incredibly comforting and easy to make.
Ingredients
Main Ingredients
- 1 cup cooked chicken, shredded Use leftover chicken or turkey for convenience.
- 1 cup long-grain rice Can substitute with brown rice, adjust cooking time.
- 1 medium onion, chopped
- 2 stalks celery, diced
- 2 medium carrots, diced
- 4 cups chicken broth Homemade is preferred for richer flavor.
- 1 tablespoon olive oil
- to taste salt and pepper Adjust as necessary.
- for garnish Fresh herbs (such as parsley or thyme) Adds a fresh touch.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables have softened—about 5 minutes.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in the rice, shredded chicken, salt, and pepper.
- Reduce the heat, cover the pot, and let it simmer for 15-20 minutes until the rice is tender.
- Taste the soup and adjust the seasoning as necessary.
- Serve hot, garnished with fresh herbs for that extra touch of flavor.
Notes
This soup is freezer-friendly and can be stored for 3-4 days in the fridge. Add a splash of water or broth when reheating to restore its consistency.