Description
A comforting and hearty chicken and rice soup recipe that is perfect for any time of the year!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice
- 1 cup peas, frozen
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
- Add carrots, celery, thyme, salt, and pepper. Cook for about 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken and rice, stirring well.
- Reduce heat and simmer for about 20 minutes, or until rice is tender.
- Stir in peas and parsley, cooking for an additional 5 minutes.
- Adjust seasoning as needed before serving.
Notes
- This soup freezes well; store in airtight containers for up to 3 months.
- Feel free to add additional vegetables as desired.
- For a creamier soup, add a splash of cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg