Chicken & Rice Soup

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Chicken & Rice Soup

Quick and easy, perfect for those chilly days!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 229kcal
Author: Cindy Franco Sawyer

INGREDIENTS

  • 1 tbsp oil
  • 1 onion (diced)
  • 3 carrots (large, peeled and diced)
  • 1 stalk celery (diced)
  • 1 tsp garlic (fresh, minced)
  • 1 tsp dried parsley
  • 1 tsp salt
  • ¼ tsp pepper
  • 5 cups low sodium chicken broth
  • 2 boneless, skinless chicken breasts (cut in pieces)
  • 1 cup rice

INSTRUCTIONS

  • In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
  • Add garlic, parsley and thyme and cook 1 minute.
  • Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
  • Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

NOTES

This doesn’t do well as leftovers. The rice absorbs all the broth and I find myself adding more. In the future, I’d probably make 1/2 the recipe at a time.

NUTRITION

Nutrition Facts
Chicken & Rice Soup
Amount per Serving
Calories
229
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
24
mg
8
%
Sodium
 
514
mg
22
%
Potassium
 
474
mg
14
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
15
g
30
%
Vitamin A
 
5111
IU
102
%
Vitamin C
 
4
mg
5
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.