Description
A comforting and hearty chicken and rice soup perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 6 cups chicken broth
- 1 cup white rice
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup peas, frozen
- 2 tablespoons lemon juice
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until the vegetables are softened.
- Stir in the garlic and cook for another minute.
- Add the shredded chicken, chicken broth, rice, thyme, salt, and black pepper. Bring to a boil.
- Reduce heat and let it simmer for 20 minutes, or until the rice is cooked through.
- Stir in the peas and lemon juice just before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Add more vegetables like broccoli or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2 grams
- Sodium: 600 milligrams
- Fat: 10 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams