Chicken and Rice Soup
Homemade soup in less than 40 minutes! This was my favorite soup growing up. It always made me feel better on a cold blustery day!
Servings: 8
Ingredients
- 1 c. jasmine rice (I’ve also used brown rice)
- 1 T. olive oil
- 1 sm. onion chopped
- 3 carrots chopped
- 3 stalks celery chopped
- 3 cloves garlic minced
- 2 tsp. dried parsley
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried rosemary leaves
- 1/2 tsp. dried sage leaves
- 1 tsp. salt
- 1/2 tsp. black pepper
- 9 c. low sodium chicken broth
- 3 boneless skinless chicken breasts
- 1 bay leaf
- 2 T. butter optional, but recommended
Instructions
- Cook rice according to package directions; set aside.
- Meanwhile, heat olive oil in a large pot over medium heat. Add onions, carrots and celery; sauté veggies for 2-3 minutes. Add minced garlic, parsley, thyme, rosemary, sage, salt and pepper, stir to combine.
- Pour in chicken broth. Add chicken breasts, bay leaf and butter; bring to a boil reduce heat to simmer for 20 minutes.
- Remove chicken from the pot and shred or cut into cubes. Return chicken to the pot, and cook for an additional 10 minutes.
- Scoop rice into bowls, ladle soup over rice and enjoy! Serve with buttered crackers or crusty French bread.
- Cook’s Note: Alternately, you could cook the rice with the soup, but I prefer to cook it separately, so it doesn’t get too mushy, it’s entirely up to you.
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