Quick Chicken & Rice Soup
Living in Florida during the winter does not lend itself to craving hearty soups and stews, as our temperatures stay high. However, we have some cooler, rainy days where a warm bowl of soup feels like a hug and very comforting.
Often, when we think of soup recipes, we think of time-consuming dishes that keep us in the kitchen for a long time: chopping, sautéing, and simmering. This soup can be pulled together in less than half an hour and is filling, tasty, and satisfying.
You can use the breast meat from a store-bought rotisserie chicken to make this soup even more straightforward. The other option is to use cubed raw chicken breasts.
Buon Appetito!
Deborah Mele
Quick Chicken & Rice Soup
Yield:
Serves 4
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
This quick and easy soup recipe is a healthy soup that’s perfect for chilly days!
Ingredients
- 2 Tablespoon Olive Oil
- 1 Medium Onion Minced
- 3 Large Carrots Peeled and Diced
- 2 Stalks Celery Diced
- 1 Teaspoon Garlic Minced
- Salt & Pepper To Taste
- 1/4 Cup Finely Chopped Fresh Parsley
- 5 Cups Low Sodium Chicken Broth
- 2 Cups Cooked Chicken Breasts (See Notes Above)
- 1 Cup Brown or White Rice
To Serve:
- Grated Pecorino Romano or Parmesan Cheese
Instructions
- In a large soup pot, heat oil over medium-high heat.
- Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
- Add garlic, and parsley and cook 1 minute.
- Add salt and pepper, broth, chicken.
- Add rice, and stir and bring to a boil over medium-high heat.
- Reduce heat to medium-low (a simmer), cover, and cook for 20 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
- Serve with garnish of choice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 379mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 32g
