Description
A comforting and light chicken and rice soup, perfect for a healthy and satisfying meal. This recipe skips the cream for a lighter feel while still providing a cozy experience.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup uncooked rice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and rice.
- Reduce heat and simmer until rice is cooked, about 15-20 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- You can use pre-cooked chicken to save time.
- Feel free to add other vegetables like zucchini or peas.
- Adjust the amount of rice to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American