Serves 8
176 cal · 45 min
Chicken and Rice Soup
Recipe GLPR5ec6170aa73853
A comforting, wholesome soup featuring tender chunks of cooked chicken, fluffy rice, and a medley of fresh vegetables in a savory chicken broth. Perfect for a quick weeknight meal or to satisfy comfort food cravings.
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Ingredients
1 cup cooked chicken, diced
6 cups low-sodium chicken broth
1 cup uncooked white rice
1 3/4 cups mixed vegetables (carrots, celery, and peas)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon dried parsley
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
If using raw chicken, cook it until the internal temperature reaches 165°F, then allow to cool slightly before dicing into 1-inch cubes. Alternatively, use leftover cooked chicken that has been cut into bite-sized pieces.
Pour the low-sodium chicken broth into a large saucepan or pot and place over medium-high heat.
Add the uncooked rice and diced chicken to the broth, stirring gently to combine.
Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover the pan with a lid.
Simmer the rice and chicken for 15 minutes, stirring occasionally to ensure even cooking.
Stir in the mixed vegetables, garlic powder, black pepper, salt, and dried parsley until well combined.
Continue simmering, covered, for 10 to 15 minutes longer, or until the vegetables are tender and the rice is cooked through.
Taste and adjust seasonings as needed. Serve hot.
