Chicken and Rice Soup
- π 2 shredded chicken breasts
- π 1/2 cup rice
- πΏ 3 stalks celery, diced
- π₯ 3 carrots, diced
- π§ 1 medium onion, diced
- π§ 2 cloves garlic, minced
- π₯£ 1 32oz carton chicken broth
- π₯£ 1 32oz carton vegetable broth
- πΏ 2 bay leaves
- πΏ 1 teaspoon thyme
- πΆοΈ 1/2 teaspoon black pepper
- π§ 1 tablespoon chicken bouillon
- π§ 1 teaspoon salt
- π§ 2 cups water
- π« 2 tablespoons olive oil
- π Optional: fresh parsley and lemon, for garnish
This Chicken and Rice Soup is a comforting and hearty dish that combines tender shredded chicken breast with aromatic vegetables and perfectly cooked rice in a flavorful broth. It's a versatile dish perfect for any season, offering a nourishing meal that is simple and quick to prepare. With each spoonful, you'll be treated to a delightful blend of textures and flavors. The soup is easily customizable with optional garnishes like fresh parsley and lemon juice, adding a refreshing touch to an already delicious experience.
This chicken and rice soup is a comforting and hearty dish perfect for any season. Simple yet delicious, it combines tender shredded chicken breast, aromatic vegetables, and perfectly cooked rice in a flavorful broth. With each spoonful, youβll enjoy a nourishing meal thatβs easy to prepare and sure to impress.
Ingredients
π 2 shredded chicken breasts
π 1/2 cup rice
πΏ 3 stalks celery, diced
π₯ 3 carrots, diced
π§
1 medium onion, diced
π§ 2 cloves garlic, minced
π₯£ 1 32oz carton chicken broth
π₯£ 1 32oz carton vegetable broth
πΏ 2 bay leaves
πΏ 1 teaspoon thyme
πΆοΈ 1/2 teaspoon black pepper
π§ 1 tablespoon chicken bouillon
π§ 1 teaspoon salt
π§ 2 cups water
π« 2 tablespoons olive oil
π Optional: fresh parsley and lemon, for garnish
Instructions
1- Prep the Ingredients:
- Dice the celery, carrots, and onion.
- Mince the garlic.
- Shred the boiled chicken breasts.
2- SautΓ© Vegetables:
- In a large pot, heat 2 tablespoons of olive oil over high heat.
- Add the minced garlic, diced onion, diced celery, and diced carrots.
- SautΓ© for a couple of minutes until the vegetables begin to soften and the onion turns translucent.
3- Add Remaining Ingredients:
- Stir in the rice and shredded chicken.
- Add the chicken bouillon, bay leaves, black pepper, and thyme.
- Pour in both the vegetable broth and chicken broth, then add 2 cups of water and 1 teaspoon of salt.
4- Cook the Soup:
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the soup for approximately 25 minutes or until the rice is tender and cooked through.
5- Finish and Serve:
- Once cooked, remove the bay leaves and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley and a squeeze of lemon juice for extra freshness and flavor.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories per Serving: Approximately 250 calories
Proteins: 20g
Fats: 8g
Carbohydrates: 25g
Equipment: Large pot, stirring spoon, knife, cutting board
Cooking Tips:
- Ensure the broth is well-seasoned to enhance the overall flavor of the soup.
- Adjust the amount of broth for the desired thickness.
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