This delicious, perfectly prepared chicken and rice chicken is filled with tender rice, tender chicken, and delicious veggies. It’s ready in less than an hour!
Perfect for using cooked chicken (like rotisserie chicken!), this soup is spot on – unusual With leftover turkey, so keep that in mind if you have leftovers after Thanksgiving!
Why I think you will love this soup
- It is delicious and nutritious.
- The soup comes together very quickly too it can be kept warm for several hours before serving.
- Fully tested Easy Spices to Find in the Pantryand of course therefore sweet.
- If you serve gluten-free, gluten-free, or egg-free, This soup is perfect. Make sure to get gluten-free broth, if needed, and skip the parmesan for gluten-free friends.
- Because the rice is cooked separately from the soup, you can use whatever rice you like. White rice, jasmine rice, basmati rice, brown rice, a combination of wild rice. Lots of options to choose from!
This chicken and rice can look like a no-brainer. And it’s a good thing! But it’s a soup that proves to be more than the sum of its parts. It is one of the yummiest soups! And so it fills and perfects the cold fall and winter months.
How to make chicken and rice soup
- Cook the rice in a separate pot – start cooking before starting to cook the soup so that they finish at the same time.
- For the soup, start by SAutéeing the vegetables in a little olive oil.
- Add the spices and broth and simmer until the veggies are soft.
- Stir in chicken and lemon juice (if using).
- Scoop a spoonful of rice into a bowl of soup. Ladle the soup over the rice.
- Garnish with fresh parsley and/or parmesan cheese, if you’d like.
Cooking the rice separately means that the rice is perfectly soft and fluffy without being puffy and mushy from getting too much liquid from the broth. I promise you it’s worth the extra step! (You guys know by now that I can never create more steps unless they are 100% worth it… so I’m counting on this!)
A few additional quick tips
- For leftovers, refrigerate rice and soup separately so the rice doesn’t get soggy. As soon as the soup and rice are completely consumed, they can be combined into one container and frozen in the refrigerator.
- I usually use low sodium broth since that’s what I keep. If you are using full sodium broth, Reduce the salt in the recipe to 1/2 teaspoon and add more to taste, if needed, at the end.
- Doing ahead of time, Cook rice in an instant pot because it can stay warm for a long time. Make the soup from the recipe and cover and keep warm on the stovetop or transfer to a slow cooker and keep warm for several hours.
Easy, quick, high-quality meals are all the rage this year, and this chicken and rice soup is delicious. It’s a big family favorite here. Not only is it a different Yummy taste, but I love that we can wash or each support our soup with a ratio of rice to rice that speaks to our soul.
Love this soup so much – and I hope you do, too!
Chicken and rice soup
Rice:
- 1 ½ cups White, jasmine or basmati rice (see note)
- 2 cups water
- 1 soup salt
Soup:
- 1 the head Olive oil
- 1 a cup Carrots
- ½ a cup Soft celery
- ½ a cup finely sliced onions
- 2 cloves garlic, finely minced
- 1 soup salt
- 1 soup dried parsley
- ½ soup turmeric
- ½ soup Dried basil
- ½ soup dried oregano
- ¼ soup dried thyme
- 1 Bay leaf
- 8 cups Low-sodium chicken broth or stock (see note)
- 3 to 4 cups Cooked, chopped chicken
- 2 polygamy Fresh lemon juice (optional)
Conzala decorating:
- Fresh chopped parsley
- Shredded parmesan cheese
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Start cooking the rice before making the soup. Of riceCombine rice, water and salt in a medium saucepan. Bring to a vigorous simmer over medium heat. Stir once, making sure to scrape the bottom of the pot. Cover and quickly reduce the heat to medium (enough to maintain a simmer but not burn the rice). Cook for 16 minutes. Do not lift the lid. Let the rice sit, covered, for 5 to 10 minutes. Fluff and serve with soup.
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For soup, In a 6-quart pot, heat the olive oil over medium heat. Add carrots, celery and onion. Cook, stirring occasionally, until the onion starts to turn translucent.
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Add garlic, salt, parsley, turmeric, basil, oregano, and thyme. Cook, stirring frequently, for 30 to 60 minutes until fragrant.
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Add broth and bay leaf. Bring to a simmer and cook for 10 to 15 minutes until the vegetables are tender.
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Stir in chicken and lemon juice (if using). Warming up. Season to taste with more salt, if needed (don’t end up salting the soup as the rice is also salted).
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Worship, Scoop a spoonful of rice into each bowl and spoon over the soup. Garnish with fresh parsley and parmesan cheese, if desired.
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Of the remains, Start the rice and soup separately so the rice doesn’t get soggy. As soon as the soup and rice are completely consumed, they can be combined into one container and frozen in the refrigerator.
Instructions for the Instant Pot Rice: To cook rice in an instant pot, add white rice, water and salt to Instant Instant Add, Seal the lid, and cook at high pressure for 4 minutes. Let the pressure release naturally for 10 minutes before releasing the remaining pressure. Fluff and serve with soup. For brown rice, use the same ratio of rice / rice and cook for 22 minutes.
Broth: If using a full sodium broth, reduce the salt in the recipe to 1/2 teaspoon and add more to taste, if needed, at the end.
Serving: 1 Servings (about 1 1 1/2 Cup Soup), Calories: 285ok, Carbohydrates: 32Pictures, Proteins: -6Pictures, Oil: What is bought on the kneePictures, Saturated fat: 1Pictures, Cholesterol: 64something else is hidden, Sodium: 1527something else is hidden, Fiber: 1Pictures, Sugar: 2Pictures
Recipe source: From Mel’s Kitchen Cafe
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