Chicken and Rice Soup
User Reviews
5
-
Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
213 kcal
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Course
Main Course, Soup, Dinner
Chicken and Rice Soup
Description
In this Chicken and Rice Soup, diced onion, carrots, and celery are sautéed in olive oil and butter until softened, creating a savory base. Garlic adds depth before dried basil and oregano are stirred in for herbal notes. Chicken broth is brought to a boil, then rice is added to cook until tender and slightly thickening the soup. Shredded rotisserie chicken finishes the dish, heating through to add protein without long cooking times. Fresh parsley garnishes the soup, adding a bright finish.
The broth absorbs the flavors of the vegetables and herbs, while the rice provides body with its soft texture. Gentle simmering melds these elements without overcooking the chicken or vegetables.
This soup can be served as a light lunch or a simple dinner, pairing well with crusty bread or a side salad. It’s practical for using leftover rotisserie chicken.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 medium yellow onion diced (approximately 1 cup
- 2 large carrot diced into ¼-inch pieces (approximately 1 cup
- 2 ribs celery diced into ¼-inch pieces (approximately 1 cup
- 2 teaspoons garlic minced
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional
- 6 cups chicken broth 1440 g
- 1 cup long-grain white rice uncooked
- 2 cups rotisserie chicken shredded and cubed
- parsley for garnish, fresh
Instructions
- To a large pot over medium heat, add olive oil and butter.
- Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.
- Add basil, oregano, salt, pepper, and red pepper flakes (if using). Stir to combine.
- Add chicken broth and bring mixture to a boil.
- Reduce heat to medium-low and add rice. Stir to combine.
- Simmer for 10-12 minutes. Then, add the diced chicken. Cook for 10-15 more minutes, or until the rice has cooked through and is tender.
- Serve immediately, garnished with fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 213kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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