Easy Chicken and Rice Soup Recipe

January 3, 2020

  •  1 tablespoon extra-virgin olive oil

  •  1 medium yellow onion, chopped

  •  2 garlic cloves, minced

  •  2 medium carrots, chopped

  •  2 celery ribs, cut into 1/2-inch-thick slices

  •  4 fresh thyme sprigs

  •  1 bay leaf

  •  2 quarts chicken stock or broth, we use low sodium

  •  1 cup of water

  •  1 cup long grain white rice, uncooked

  •  2 cups shredded cooked chicken, can use rotisserie chicken

  •  Kosher salt and freshly ground black pepper, to taste

  1. Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

  2. Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.

  3. Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.





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