Weekend Chicken and Rice Soup

A comforting, speedy chicken and rice soup, perfect for a cozy, quick weeknight dinner, packed with tender chicken and vegetables.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $1.75/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• kid-friendly
• comfort food
• one-pot

Ingredients

• 1 tablespoon olive oil
• 0.5 cup yellow onion (chopped)
• 1 cup carrots (chopped)
• 1 cup celery (chopped)
• 2 clove garlic (minced)
• 6 cup chicken broth
• 1 cup cooked chicken (shredded or diced)
• 0.5 cup instant white rice
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion, carrots, and celery; cook for 5-7 minutes until softened.
2. Stir in minced garlic and cook for 1 minute more until fragrant. Pour in 6 cups chicken broth and bring to a boil.
3. Add shredded or diced cooked chicken, instant white rice, and 1/2 teaspoon dried thyme. Reduce heat, cover, and simmer for 5-7 minutes, or until rice is tender.
4. Season with salt and black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley, if desired. Serve with crackers or crusty bread on the side.

Notes

For an even quicker meal, use pre-chopped mirepoix (onion, carrots, celery). Feel free to add a bay leaf to the broth while simmering for extra depth of flavor.

Nutrition (per serving)

• Calories: 250
• Protein: 22 g
• Carbohydrates: 25 g
• Fat: 8 g
• Fiber: 3 g
• Sodium: 800 mg
• Saturated Fat: 2 g
• Sugar: 3 g
• Cholesterol: 55 mg