Chicken and Rice Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
18 mins
-
Total Time
33 mins
-
Servings
4
-
Calories
411 kcal
-
Course
Main Course
-
Cuisine
American
Chicken and Rice Soup
Description
This recipe begins by cooking onion, carrots, and celery in olive oil until the onion turns golden. Garlic, parsley, and thyme add flavor before adding salt, pepper, chicken broth, chicken breasts, and rice. The soup is brought to a boil and then simmered until the rice and vegetables are tender and the chicken reaches a safe internal temperature.
The chicken is removed, shredded, then stirred back into the pot along with evaporated milk, which adds a creamy texture and rich finish without overwhelming the broth's delicate flavor.
This soup suits a nourishing lunch or dinner and can be stored refrigerated or frozen. It pairs well with warm bread or a light salad.
After cooling, store leftovers airtight in the fridge for 3-4 days or freeze for up to three months. Thaw frozen soup overnight in the refrigerator before reheating, adding additional broth if needed to compensate for liquid absorbed by the rice.
Ingredients
- 1 Tablespoon olive oil
- 1 onion finely minced
- 3 large carrot peeled and diced
- 2 talks celery diced
- 1 teaspoon garlic minced
- 1 teaspoon parsley dried
- ½ teaspoon thyme dried
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth low sodium
- 2 chicken breast about 1 lb
- 1 cup white rice
- 1 cup evaporated milk
Instructions
- In a large dutch oven or pot, heat oil over medium-high heat on the stove top. Add onion, carrots and celery to dutch oven. Cook and stir for 4-5 minutes, or until the onion begins to turn golden brown.
- Add garlic, parsley and thyme to dutch oven, cook for 1 minutes.
- Add the salt and pepper, broth, chicken breasts and rice to dutch oven. Stir to combine. Bring to a boil over medium-high heat.
- Reduce heat to simmer, cover and cook for 18-20 minutes, stirring through cooking time. The rice and vegetables should be tender and the internal temperature of the chicken breasts should be 165 degrees Fahrenheit.
- Remove chicken from pot and shred. Add back to the pot and stir in evaporated milk.
Notes
- Store cooled soup in an airtight container in the fridge for up to 3-4 days.
- Freeze leftovers in freezer-safe containers for up to 3 months and thaw overnight in the fridge before reheating.
- Add extra broth when reheating as the rice absorbs liquid during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 89mg | 30% |
| Sodium | 937mg | 39% |
| Potassium | 1188mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 9286IU | 186% |
| Vitamin C | 9mg | 10% |
| Calcium | 212mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
