Chicken Rice Soup
Servings: 6 servings
Calories: 332cal
This Chicken Rice Soup is a hearty, healthy soup recipe that's perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.
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Ingredients
- 1 tablespoon oil
- 3 large carrots (peeled and chopped)
- 1 onion (finely chopped)
- 1 rib celery (finely chopped)
- 2 cloves garlic (finely minced)
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 1 cup dry long-grain white rice
- 5 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 teaspoon salt
- ⅛ teaspoon pepper
- ½ cup evaporated milk or heavy whipping cream optional
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium-high heat.
- Add the carrots, onion, and celery. Cook and stir for 3 to 4 minutes, until the onion begins to brown.
- Add the garlic, parsley, and thyme and cook for 1 minute.
- Place the rice in a fine mesh sieve and rinse it under cold water. Add the rice, broth, chicken, salt, and pepper to the pot. Stir and bring to a boil.
- Reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally, or until vegetables and rice are tender.
- Remove the chicken from the pot and shred. Stir back into the pot with the milk or cream, if using.
- Taste and adjust seasonings as desired before serving.
Video
Notes
*If using brown rice, cut vegetables a touch larger so they are not too soft at the end of the cook time.
Nutrition
Calories: 332cal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5250IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg