A classic winter comfort food. Warm your bones with this delicious and healthy soup. It’s quick and easy to make. You could also switch the chicken for turkey if you have leftovers from a holiday dinner.
Chicken & Rice Soup
- 2 tbsp vegetable oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 stalk celery, diced
- 8 baby carrots, diced
- 2 chicken breasts, diced
- 1 tsp fresh thyme leaves
- 1 tbsp dried summer savory leaves.
- 6 cups chicken stock
- 1 tbsp kosher salt
- 1 cup uncooked brown rice
Place the rice in a small pot with a pinch of salt and 1 3/4 cups water. bring to a simmer on high heat, cover and reduce heat to low. Cook for 20 minutes, or until all the water is absorbed, then uncover and remove from heat.
While the rice is cooking, heat the oil in a large soup pot over medium heat and cook the onions and garlic until translucent. Add the carrots and celery and cook 2 minutes. Add in the chicken breast, stock, thyme, savory and salt and bring to a simmer. Reduce heat to low and simmer until the vegetables are done. Add in the rice and serve.
Makes 4 large or 6 small servings.
Using the breast meat from a small frying chicken I got on sale, this recipe only cost $6.30 to make.
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