A comforting and easy chicken and rice soup with tender vegetables and savory broth, perfect for chilly days or busy weeknights.
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Calories: 250kcal
Equipment
- Large pot or Dutch oven
- wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 lb cooked chicken, shredded
- 6 cups chicken broth
- 1 cup rice (white or brown)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper, to taste
Instructions
- Sauté onion, carrots, celery, and garlic in a large pot for 3–4 minutes until softened.
- Add chicken broth, thyme, parsley, salt, and pepper. Bring to a boil.
- Stir in rice, reduce heat, and simmer 15–20 minutes until rice is tender.
- Add shredded chicken and cook another 5 minutes until heated through.
- Taste and adjust seasonings. Serve hot.
Notes
You can customize vegetables or rice type, and it keeps well in the fridge or freezer.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg