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Chicken and Rice Soup
Easy, comforting, chicken and rice soup is the perfect dinner for a cold night and one the whole family will love!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 -5 servings
Calories: 301 kcal
Course:
Soup , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 cup diced carrots
- 1 cup diced celery
- Salt and freshly ground black pepper to taste
- 2 cloves of garlic grated or minced
- 1 teaspoon Italian seasoning
- 4 sprigs fresh thyme
- 1 bay leaf
- 8 cups low sodium chicken broth
- 1 cup uncooked long grain white rice
- 2 cups cooked and shredded chicken breasts
Instructions
- Heat a tablespoon of olive oil in a large pot over medium-high heat. Add in the celery, carrots, and onion and sauté them for 5-6 minutes or until they’ve softened. Season with salt, pepper and the Italian seasoning and add in the garlic. Sauté for another minute.
- Add in the bay leaf, sprigs of thyme and pour in the chicken broth. Stir everything together and bring the soup to a boil.
- Once boiling, pour in the rice, stir, and lower the heat so that the soup is simmering. Simmer for about 20 minutes or until the rice is tender and cooked. Add in the chicken and cook for another minute or two. Taste for seasoning and add additional salt and pepper as needed.
Cup of Yum
Nutrition Information
Calories
301kcal
(15%)
Carbohydrates
24g
(8%)
Protein
28g
(56%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
51mg
(17%)
Sodium
242mg
(10%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 301
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 51mg | 17% |
| Sodium | 242mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.