Serves 8
25 min
Chicken and Rice Soup
Recipe GLPRf516f067993651
A comforting, light soup combining tender cooked chicken, fluffy rice, and fresh vegetables in a savory broth. This quick and nourishing dish comes together in minutes and is naturally gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions.
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Ingredients
6 cups chicken broth
1 cup carrots, thinly sliced
2 stalks celery, chopped
½ teaspoon dried basil
dash dash garlic powder
dash dash black pepper
1 teaspoon fresh parsley, chopped
2 cups cooked chicken, cut into bite-sized pieces
2 cups cooked rice
Directions
Pour the chicken broth into a large pot. Add the sliced carrots, chopped celery, basil, garlic powder, and black pepper. Bring the mixture to a boil over high heat, stirring occasionally.
Once boiling, reduce heat to medium-low, cover the pot, and simmer for 10 minutes until the carrots are tender but not mushy.
Stir in the cooked chicken pieces and cooked rice. Return the soup to a boil over high heat, stirring occasionally, to ensure the chicken and rice are heated through (the soup should reach 165°F for food safety).
Remove from heat and garnish with fresh chopped parsley. Ladle into bowls and serve immediately while hot.
