Dinner/ Lunch

Chicken & Rice Soup

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.

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 toot

{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.

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.

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

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.

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