Description
A comforting and hearty homemade chicken and rice soup recipe that is perfect for cold days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add cooked chicken, rice, thyme, dill, salt, and pepper. Cook for 20 minutes or until rice is tender.
- Stir in fresh parsley before serving.
Notes
- For extra flavor, consider adding a squeeze of lemon juice before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 50 mg