The BEST Chicken and Rice Soup

Name: The BEST Chicken and Rice Soup
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Yield: 12 generous servings
Ingredients: For the rice:; 1 cup uncooked jasmine (or other long-grain) rice; For the soup:; 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 1 large onion; 2 medium shallots; 4 medium stalks celery; 3 medium cloves garlic; 2 teaspoons Italian seasoning; 10 cups low sodium chicken broth; 12 ounces carrots; 2 medium-size bay leaves; 1 teaspoon Turmeric; 1 ½ teaspoons kosher salt; ¼ teaspoon freshly ground black pepper; For finishing:; 2 cups diced rotisserie; 2 teaspoons finely chopped fresh rosemary; 1-2 cups tightly packed fresh spinach

User Reviews

5.0

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
53 mins
Servings
12 generous servings
Calories
164 kcal
Course
Main Course, Soup
Cuisine
American

The BEST Chicken and Rice Soup

Brielle Kelley

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This really is one of the best, most flavorful chicken and rice soups we've ever tasted! And with the help of rotisserie chicken (or leftover chicken), it's super easy too!

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Ingredients

Servings

For the rice:
1 cup uncooked jasmine (or other long-grain) rice
For the soup:
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 large onion finely chopped
2 medium shallots finely chopped
4 medium stalks celery quartered lengthwise and thinly sliced
3 medium cloves garlic finely minced
2 teaspoons Italian seasoning
10 cups low sodium chicken broth more if needed
12 ounces carrots thinly sliced (halved lengthwise if large)
2 medium-size bay leaves
1 teaspoon Turmeric
1 ½ teaspoons kosher salt more to taste
¼ teaspoon freshly ground black pepper more, to taste
For finishing:
2 cups diced rotisserie or leftover chicken
2 teaspoons finely chopped fresh rosemary
1-2 cups tightly packed fresh spinach finely chopped (optional)

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Instructions

For the rice:
Cook jasmine rice according to package instructions (or according to the method above in Café Tips) and set aside to cool.
For the soup:
Heat the butter and oil over medium heat in a large Dutch oven or soup pot until the butter is melted and bubbly. Add the chopped onion, shallots and celery and cook for 3-4 minutes, stirring frequently, until veggies are softened. Add the garlic and Italian seasoning and cook for another 30 seconds, stirring constantly.
Add the chicken broth, carrots, bay leaves, turmeric, salt and pepper and bring to a boil. Reduce to a steady simmer and cook for 20 minutes, uncovered. Try one of the carrot slices. If it’s not nice and tender cook for another 3-5 minutes or until tender (the size of your carrot slices will determine how low it takes to cook).
To finish:
Remove the bay leaves then add the rotisserie chicken, rosemary, cooked rice and finely chopped spinach (if using). Cover and allow the soup to sit for 10 minutes for the flavors to meld. Taste and season with more kosher salt and black pepper, if needed. If soup is too thick, add more chicken broth. Serve and enjoy!

Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutrition Information

Show Details

Calories 164kcal (8%) Carbohydrates 20g (7%) Protein 12g (24%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 23mg (8%) Sodium 470mg (20%) Potassium 420mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 4835IU (97%) Vitamin C 3mg (3%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12generous servings

Amount Per Serving

Calories 164 kcal

% Daily Value*

Calories	164kcal	8%
Carbohydrates	20g	7%
Protein	12g	24%
Fat	4g	6%
Saturated Fat	1g	5%
Cholesterol	23mg	8%
Sodium	470mg	20%
Potassium	420mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	4835IU	97%
Vitamin C	3mg	3%
Calcium	40mg	4%
Iron	1mg	6%