Old Fashioned Chicken and Rice Soup
This easy chicken and rice soup recipe is hearty and comforting, made with rotisserie chicken, and it's ready in just 30 minutes.
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- ½ cup chopped celery
- 1 teaspoon dried thyme or poultry seasoning
- 1 bay leaf
- 8 cups chicken broth or stock, (2 x 32-ounce cartons)
- 1 cup of water
- 1 cup white rice
- 2 cups shredded cooked chicken, from a rotisserie chicken
Instructions
Sauté:
- In a large soup pot, heat the oil over medium-high heat. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir until the veggies are soft, about 5 minutes. They will finish cooking in the soup.
Simmer:
- Add the chicken stock and water, then bring it to a boil. Then, add the rice and shredded cooked chicken, and stir. Bring it back to a simmer, reduce the heat to medium-low, cover, and cook for 25 minutes, until the rice is tender.
Serve and store:
- Remove the bay leaf from the soup and ladle it into bowls.
- Once cooled, refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1bowl | Calories: 358kcal | Carbohydrates: 46g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 1444mg | Fiber: 3g | Sugar: 3g
