Chicken and Rice Soup

Chicken and Rice Soup | Sprightliest.com

Chicken and Rice Soup is such a quick and healthy meal. If you have leftover chicken or rice in the fridge this is a great way to reuse them. Any kind of rice will work: Basmati, wild rice, brown rice, white rice etc. I had leftover Basmati rice so that’s what I used. I loved the subtle nuance of flavor the Basmati rice gave the soup.

Even if you don’t have leftovers to use, this soup is still easy to make and can be put together rather quickly. There’s nothing better than a warm bowl of homemade chicken and rice soup. Dig in!

Chicken and Rice Soup | Sprightliest.com

Chicken and Rice Soup
Homemade chicken and rice soup. Make from scratch or use leftover chicken and rice.
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Ingredients
  1. 1/4 Onion, chopped
  2. 2 Carrots, peeled and chopped
  3. 1 Stalk Celery, chopped
  4. 1 Tablespoon Extra Virgin Olive Oil
  5. 4 Cups Chicken Stock
  6. 1 Cup Rice
  7. 1 Cup Chicken (about 1 large chicken breast)
  8. 1/4 Teaspoon Garlic Powder
  9. 1/8 Teaspoon Salt (or to taste)
  10. 1/8 Teaspoon Pepper (or to taste)
  11. 1/2 Teaspoon Oregano
Instructions
  1. Cook rice according to package directions.
  2. Place chicken breast in a small saucepan and cover with water. Bring to a boil and reduce heat to a gentle simmer. Cook for 15-20 minutes or until chicken is cooked through.
  3. Allow to cool on a plate.
  4. Meanwhile, saute carrots, celery and onion in oil, until softened, about 3 minutes
  5. Shred the chicken.
  6. Add the chicken stock, shredded chicken, sauteed vegetables, cooked rice and seasonings to a large saucepan.
  7. Bring to a low simmer and cook for 10-15 minutes to allow the flavors to meld and the soup to heat through.
Notes
  1. If using leftover chicken and rice, skip the steps for cooking the rice and chicken and start by sauteing the veggies in oil. Then add all ingredients to a large saucepan and cook on a low simmer for 10-15 minutes.
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