Description
A comforting chicken and rice soup that nourishes the soul, perfect for chilly days or when you’re feeling under the weather.
Ingredients
Scale
- 1 cup cooked chicken, shredded
- 1 cup cooked rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Sauté the chopped onion, carrots, and celery until tender and aromatic, about 5-7 minutes.
- Add the shredded chicken and cooked rice, mixing them in.
- Pour in the chicken broth, allowing it to envelop the mixture.
- Season with garlic powder, salt, pepper, thyme, and parsley.
- Simmer for about 10-15 minutes, allowing the flavors to meld.
- Serve the soup in warm bowls and enjoy!
Notes
Customize with your choice of vegetables or substitute rice for quinoa for a gluten-free option. Store in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg