Description
A comforting and hearty chicken and rice soup perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened.
- Add carrots and celery; sauté for another 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, rice, thyme, salt, and pepper. Reduce heat and simmer for 20 minutes.
- Stir in frozen peas and cook until heated through.
- Garnish with fresh parsley before serving.
Notes
- Can be made ahead of time and stored in the fridge for a few days.
- Add more vegetables for extra nutrition.
- This soup freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg