The BEST Chicken and Rice Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
23 mins
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Total Time
53 mins
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Servings
12 generous servings
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Calories
164 kcal
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Course
Main Course, Soup
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Cuisine
American
The BEST Chicken and Rice Soup
Description
This chicken and rice soup begins by cooking jasmine rice separately and setting it aside. In a large pot, onions, shallots, celery, and garlic are sautéed with Italian seasoning until softened. Chicken broth, carrots, bay leaves, turmeric, salt, and pepper are added and simmered until the carrots are tender. The cooked rice and diced rotisserie chicken are then stirred in with fresh rosemary and optional chopped spinach, allowing the flavors to meld while the spinach softens.
The soup offers a textured blend with the softness of rice and chicken coupled with tender, slightly sweet carrots and bright herbaceous notes. Turmeric imparts a warm golden color and subtle earthiness to the broth.
This soup makes a nourishing meal especially suited for cool days and can be enjoyed on its own or served with crusty bread.
The recipe notes refer to additional detailed tips involving rice preparation and soup technique for best results.
Ingredients
- For the rice:
- 1 cup jasmine rice uncooked, or other long-grain rice
- For the soup:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 onion finely chopped, large
- 2 shallot finely chopped, medium
- 4 celery quartered lengthwise and thinly sliced, medium stalks
- 3 garlic finely minced, medium cloves
- 2 teaspoons Italian seasoning
- 10 cups chicken broth more if needed, low sodium
- 12 ounces carrot thinly sliced (halved lengthwise if large
- 2 bay leaf medium-size
- 1 teaspoon Turmeric
- 1 ½ teaspoons kosher salt more to taste
- ¼ teaspoon black pepper more, to taste, freshly ground
- For finishing:
- 2 cups rotisserie chicken or leftover chicken, diced
- 2 teaspoons rosemary finely chopped fresh
- 1-2 cups spinach finely chopped (optional, tightly packed, fresh
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
- Cook the jasmine rice according to package directions and cool it before adding to the soup to prevent overcooking.
- Simmer the soup uncovered to allow flavors to concentrate and to soften the carrots without losing color.
- Remove bay leaves before serving to avoid an overpowering taste.
- Add fresh herbs and spinach at the end to preserve their flavor and texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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