Description
A comforting and convenient chicken and rice soup perfect for busy weeknights. Make a big batch and freeze for easy meals.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1.5 cups cooked chicken, shredded
- 1 cup uncooked long-grain rice
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in garlic; cook for 1 minute more.
- Pour in chicken broth and bring to a boil.
- Add rice and thyme. Reduce heat and simmer for 15-20 minutes, or until rice is tender.
- Stir in cooked chicken, salt, and pepper. Heat through.
- Let cool completely before freezing.
- To freeze: portion soup into freezer-safe containers or bags.
- To reheat: thaw completely and heat on the stovetop or in the microwave.
Notes
- Cooked chicken can be rotisserie chicken or leftover cooked chicken.
- For extra flavor, add a bay leaf while simmering. Remove before freezing.
- Freeze soup for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American