Description
A warming and hearty chicken and rice soup, perfect for cold days.
Ingredients
Scale
- 1–1/2 Tablespoons extra virgin olive oil or butter
- 1/2 yellow onion (finely chopped, ~1/2 cup)
- 1 large carrot (finely chopped, ~1/2 cup)
- 2 cloves garlic (pressed or minced)
- to taste homemade seasoned salt and pepper
- 2 chicken breasts (~1lb, cut into bite-sized pieces)
- 8 cups chicken stock or broth
- 1 cup long grain white rice (Lundberg Jasmine Rice recommended)
Instructions
- Add the extra virgin olive oil to a large soup pot or Dutch oven over medium heat.
- Add the onions and carrots, season with seasoned salt and pepper, then stir to combine.
- Cover the pot with a lid then saute until the vegetables are very tender, 5-7 minutes, stirring occasionally.
- Add the garlic then saute without the lid on for 30 seconds.
- Turn the heat up to high then add the chicken stock and bring to a boil.
- Add the rice then stir to combine.
- Season the chicken with seasoned salt and pepper then add to the broth and stir to combine.
- Turn the heat down to medium then simmer, uncovered, until the rice is tender, 15-20 minutes.
- Taste then add more seasoned salt and/or pepper to taste, then ladle into bowls and serve.
Notes
- This soup can be made ahead and refrigerated for up to 3 days.
- Add other vegetables like peas or corn for added nutrition.
- Prep Time: 10 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: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg