chicken and rice soup
Meat Dishes, Poultry, Side Dishes

Chicken and Rice Soup Recipe

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Ingredients

  • 2 Tbsp butter
  • 1/2 Cup dry wild rice
  • 6 Cup fat-free low sodium chicken broth
  • 1/2 Cup onion, minced
  • 1/2 Cup celery, chopped
  • 2 Cups chicken, cooked and chopped
  • 1/2 Cup slivered almonds, toasted

 

Instructions

Melt butter over medium heat in a small skillet.

Add dry rice and reduce heat to low.

Sauté the rice for about 10 minutes, stirring occasionally.

Put the rice in the crock pot.

Add the chicken broth, onion and celery. Stir well to combine.

Cover, set to low and cook for 4 hours.

Add the chicken, stir, cover and cook for another hour.

Garnish bowls of soup with the slivered almonds.

For variety, add chopped winter squash.

Serves 8.

Grandma’s Comfort Chicken and Rice Soup

Recipe by Donnie Caves
0.0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

250

kcal
Total time

1

hour 

A heartwarming and nutritious chicken and rice soup that brings the comfort of Grandma’s kitchen to your table. This easy-to-make soup is perfect for a cozy family dinner or a simple yet satisfying meal.

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Ingredients

  • 1 lb. Boneless, skinless chicken breasts

  • 1 cup long-grain white rice

  • 1 large onion, diced

  • 3 carrots, peeled and sliced

  • 3 celery stalks, sliced

  • 4 cloves garlic, minced

  • 8 cups chicken broth

  • 1 bay leaf

  • 1 tsp dried thyme

  • 1 tsp dried parsley

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • Fresh parsley for garnish (optional)

Directions

  • Prep the Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic.
  • Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides and fully cooked through. Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
  • Sauté the Vegetables: In the same pot, add the diced onion, sliced carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
  • Add the Broth and Rice: Pour in the chicken broth and add the bay leaf, thyme, parsley, salt, and pepper. Bring the mixture to a boil. Stir in the rice.
  • Simmer the Soup: Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the rice is fully cooked.
  • Add the Chicken: Stir the shredded chicken back into the pot and let it heat through for an additional 5 minutes.
  • Serve: Remove the bay leaf, taste, and adjust the seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

Recipe Video

Notes

  • For a richer flavor, you can use bone-in chicken and remove the bones before serving.
  • Add a squeeze of lemon juice for a fresh, tangy twist.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 6
  • Calories: 250kcal
  • Carbohydrates: 30g
  • Protein: 20g
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 60mg
  • Sodium: 700mg
  • Fiber: 2g
  • Sugar: 2g

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