Chicken and Rice Soup
Whether you're feeling under the weather or need a quick and easy dinner that will please the entire family, this one-pot Chicken and Rice Soup recipe is perfect.
Servings: 4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion diced
- 2 medium carrots peeled and sliced thin
- 2 cloves garlic minced
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- ⅛ tsp cracked red pepper flakes
- 48 oz. carton low-sodium chicken broth
- ½ cup uncooked long grain white rice
- 3 tbsp lemon juice
- 2-3 tbsp fresh chopped parsley
- 1½ cups chopped cooked chicken
Instructions
- In a Dutch oven pot, warm olive oil over medium-high. Sauté onion and carrots for about 4 minutes, until softened. Add in the garlic and cook for 30 seconds until fragrant.
- Season with the salt, pepper, thyme, and cracked red pepper flakes.
- Pour in the chicken broth; bring to a boil. Add rice and reduce heat to a gentle simmer, stirring occasionally for 20-22 minutes until the rice has plumped up and is tender. (It will seem like the tiniest bit of rice, but it will absorb the liquid and expand a lot!)
- Stir in the lemon juice and parsley. Then stir in the chicken.
- Taste and add a couple more grinds of salt and pepper, if desired. The rice will continue to plump up as the soup sits and cools.
- Serve in bowls with some crusty bread and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 33g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 754mg | Potassium: 658mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5304IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg