Description
A comforting chicken and rice soup perfect for chilly days.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion (diced)
- 2 medium carrots (peeled and sliced thin)
- 2 cloves garlic (minced)
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ⅛ tsp cracked red pepper flakes
- 48 oz. carton low-sodium chicken broth
- ½ cup uncooked long grain white rice
- 3 tbsp lemon juice
- 2–3 tbsp fresh chopped parsley
- 1½ cups chopped cooked chicken
Instructions
- In a Dutch oven pot, warm olive oil over medium-high.
- Sauté onion and carrots for about 4 minutes, until softened.
- Add in the garlic and cook for 30 seconds until fragrant.
- Season with the salt, pepper, thyme, and cracked red pepper flakes.
- Pour in the chicken broth; bring to a boil.
- Add rice and reduce heat to a gentle simmer, stirring occasionally for 20-22 minutes until the rice has plumped up and is tender.
- Stir in the lemon juice and parsley.
- Then stir in the chicken.
- Taste and add a couple more grinds of salt and pepper, if desired.
- The rice will continue to plump up as the soup sits and cools.
- Serve in bowls with some crusty bread and enjoy!
Notes
- This soup can be customized with different vegetables or herbs.
- For added creaminess, consider stirring in a splash of cream before serving.
- 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: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg