Description
A comforting and heartwarming chicken and rice soup, perfect for autumn evenings or family gatherings.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup cooked rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley
Instructions
- Heat the olive oil: In a large pot, heat the olive oil over medium heat. Allow it to shimmer slightly before adding your veggies.
- Sauté the vegetables: Add the chopped onion, carrots, and celery. Sauté until they soften and become fragrant, about 5-7 minutes, stirring to prevent sticking.
- Stir in the chicken and rice: Once the vegetables are tender, introduce the shredded chicken and cooked rice into the mix. Stir well to combine, allowing the flavors to meld.
- Pour in the chicken broth: Carefully pour in 4 cups of chicken broth, stirring to incorporate all the ingredients. Raise the heat slightly until the broth starts to bubble.
- Season the soup: Add garlic powder, salt, pepper, thyme, and parsley. Stir to evenly distribute the seasonings throughout the pot.
- Simmer and serve: Lower the heat to a gentle simmer, allowing the soup to cook for 10-15 minutes. This step melds all the flavors beautifully. Serve hot, optionally garnished with fresh herbs for a touch of brightness.
Notes
Make-ahead tips: Prepare the soup a day in advance and let the flavors develop overnight. It tastes even better the next day!
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 4g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg