Dinner/ Lunch

Chicken & Rice Soup

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Soups are comforting and hearty and we love them in the cooler months of winter. Soups are also generally simple to make. This Chicken & Rice Soup is easy to make and delicious. You can enjoy the leftovers or freeze them for easy go to meals.

Ingredients:
1/2 tsp Olive Oil
1 tbs Butter
1/4 c Button Mushrooms, diced
1 c Celery, diced
1 1/2 c Carrots, sliced or diced
1 medium Yellow Onion, diced
1 sprig fresh Thyme
1/2 tbs Kosher Salt
1/2 tsp Black Pepper
1/4 tsp Poultry Seasoning
1/2 tsp Onion Powder
1 tbs dried Parsley Flakes, use fresh if you have it on hand
8 c Water
4 c Chicken Stock
2 boneless, skinless Chicken Breast pieces
3 c Rice, I used white but wild or brown rice would work fine too

{Tip: Place a wet paper towel under your cutting board to keep it from sliding on counter tops}

In a small pot, cover the chicken with water and boil until done. Remove from water and allow to cool to safely handle cutting up later.

Diced vegetables for soup

In a large stock pot or dutch oven, add olive oil and butter. Heat over medium high heat until butter is melted. Add cut vegetables and seasonings. Remove the leaves from 1 sprig of thyme and add to the pot. Saute the vegetables until celery and onions begin to turn translucent, about 15 minutes.

saute veggies for homemade soup

Add chicken stock to vegetables and bring to a simmer. Simmer 20 minutes.

add chicken stock to soup vegetables

Cube chicken, or shred if you prefer, and add to the pot with vegetables and stock. Add water and bring back to a simmer. Add rice and stir to combine. Simmer for 20 minutes until rice is fully cooked.

Add rice for chicken and rice soup
Simmering chicken and rice soup
Homemade chicken and rice soup - Julia's Simply Southern

Easy Chicken and Rice Soup Recipe

Chicken & Rice Soup

Print Recipe

Ingredients

  • 1/2 tsp Olive Oil
  • 1 tbs Butter
  • 1/4 c Button Mushrooms, diced
  • 1 c Celery, diced
  • 1 1/2 c Carrots, sliced or diced
  • 1 medium Yellow Onion, diced
  • 1 sprig fresh Thyme
  • 1/2 tbs Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Poultry Seasoning
  • 1/2 tsp Onion Powder
  • 1 tbs dried Parsley Flakes
  • 8 c Water
  • 4 c Chicken Stock
  • 2 boneless, skinless Chicken Breast pieces
  • 3 c Rice

Instructions

1

In a small pot, cover the chicken breasts with water, bring to a boil and cook until done. Remove from water and allow to cool enough to handle.

2

In a large stock pot or dutch oven, add the olive oil and butter. Heat over medium high heat until butter is melted and then add cut vegetables and seasonings. Remove the leaves from 1 sprig of thyme and add to the mixture. Saute the vegetables until celery and onions begin to turn translucent.

3

Next, add the chicken stock to vegetable mixture and bring to a simmer. Simmer 20 minutes.

4

Next, dice the chicken into cubes or shred if you prefer, and add to the pot with vegetables and stock.

5

Next, add the water and return to a simmer.

6

Next, add the rice and stir to combine, continue to simmer for 20 minutes until rice is fully cooked.

7

Serve hot.

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