Chicken and Rice Soup
A hearty chicken and rice soup that stretches everyday ingredients into a cozy dinner big enough to feed the whole family.
Servings: 6
Calories: 210kcal
Ingredients
- 1 cup white onion chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 2 tablespoons minced garlic
- 2 large chicken breasts
- 2 teaspoons poultry seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 32 ounces chicken stock
- ¾ cup long grain white rice rinsed very well
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, and garlic, and sauté until they begin to soften.
- Add the chicken, then sprinkle in the spices and pour in the broth. Cover and simmer over medium-low heat for 25–30 minutes, until the chicken is cooked through and shreds evenly.
- Remove the chicken from the pot, shred it, and return it to the broth.
- Rinse the rice in a fine mesh strainer under cold water for about one minute, until the water runs clear. Do not skip this step: it helps remove excess starch so the soup stays smooth instead of thick and clumpy.
- Add the rinsed rice to the pot. Cover and cook over low heat for 10–15 minutes, until the rice is tender.
- Add salt and pepper to taste before serving.
Notes
This is an easy homemade chicken stock. This bone broth is also a great option for this soup.
Nutrition
Serving: 1/6 of recipe | Calories: 210kcal | Carbohydrates: 24.9g | Protein: 20.8g | Fat: 2.3g | Cholesterol: 55mg | Sodium: 342mg | Fiber: 1.7g | Sugar: 2.4g