CHICKEN AND RICE SOUP
This CHICKEN AND RICE SOUP is so easy to prepare. Filled with veggies and rotisserie chicken this is a low effort comfort food recipe.
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If you need a super quick and easy dinner for a chilly night this Chicken and Rice Soup is where it’s at! We are using my favorite cheater ingredient – rotisserie chicken. This cuts a lot of time while bringing extra flavor. Because you know those rotisserie chickens are so much more flavorful than plain baked chicken.
Just get those veggies cooking, add the chicken and stock then let cook. Make rice on the side and you are good to go.
Ingredient Options:
- Feel free to cook the chicken at home instead of using rotisserie chicken.
- Adult herbs and spices to fit your tastes.
- This soup can be served over noodles instead of rice.
Recipe Tips:
The rice is served separately to prevent it from soaking up too much broth and becoming soggy. This especially important if you plan on having leftovers.
More Soup Recipes:
Zuppa Toscana – Jalapeno Popper Chicken Soup – Ham & Bean Soup – Broccoli Cheddar Soup
CHICKEN AND RICE SOUP
This is CHICKEN AND RICE SOUP is so easy to prepare. Filled with veggies and rotisserie chicken this is a low effort comfort food recipe.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic finely chopped
- 2 medium carrots chopped
- 3 celery ribs chopped
- 6 cups chicken broth, divided (1 cup for rice - optional)
- 1 lb rotisserie chicken about 2 ½ cups
- Salt - to taste
- 1 tsp Pepper
- ½ tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 cup white long grain rice
Instructions
- Prepare rice according to package instructions. Use chicken broth for added flavor.
- In a large stockpot add the olive oil and place over medium heat.
- Once the oil is heated add the onion and garlic. Cook for about 2 minutes or until the onion has become translucent.
- Season with salt and pepper. Add in the red pepper flakes, onion powder, garlic powder, and Italian seasoning. Stir.
- Add carrots, celery, and chicken. Stir.
- Stir in 5 cups of the chicken broth. Bring the soup to a boil then cover and reduce the heat to low. Allow to simmer for 20 minutes.
- To serve, add a quarter of the rice (about ½ cup) to bowl. Spoon soup over the top of the rice.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 472Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 181mgSodium 2125mgCarbohydrates 21gFiber 3gSugar 4gProtein 41g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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