Chicken and Rice Soup
Chicken and Rice Soup is loaded with vegetables, chicken and rice. Made with simple seasons, this soup is perfect for a quick weeknight dinner or perfect for serving a crowd.
Servings:
Calories: 110kcal
Ingredients
- 3 celery stalks, sliced
- 1 onion, diced
- 2 carrots, peeled and sliced
- 1 garlic clove
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 8 cups chicken broth
- 2 chicken breasts, cubed into 1/2 inch cubes
- 3/4 cup uncooked rice
Instructions
- in a large 6 quart pot, melt butter and cook and stir carrots, onion and celery for 2-3 minutes until tender.
- Add in garlic and cook and stir for another 30 seconds. Add in Italian seasoning and salt and pepper. Stir for another 30 seconds.
- Pour in the chicken broth. Add in the chicken and rice, stir to combine.
- Cover the pot and cook for 20-25 minutes, stirring every 5 minutes.
- Cook until the chicken is cooked through and the rice is tender
Notes
Long grain, Basmati or Jasmine rice work well in this recipe. Brown rice can also be substituted but will need a few more minutes to cook.
Nutrition
Calories: 110kcal | Carbohydrates: 12g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 828mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1750IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 1mg
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