Chicken and Rice Soup
Chicken and Rice Soup is a hearty and delicious broth-based soup made with fresh vegetables, long-grain white rice, and shredded rotisserie chicken.
Servings: 6
Calories: 213kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, 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 dried basil
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ⅛ teaspoon red pepper flakes, optional
- 6 cups (1,440 g) chicken broth
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups (280 g) rotisserie chicken, shredded and cubed
- fresh parsley, for garnish
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.
Video
Nutrition
Serving: 1bowl | Calories: 213kcal