Easy Chicken and Rice Soup
Servings: 5
Calories: 434kcal
Ingredients
- 2 cups cooked chicken, chopped
- 1 cup long grain white rice, uncooked
- ¼ cup butter
- 1 small onion, finely chopped
- 2 ribs celery, finely copped
- 2 carrots, finely chopped
- 1 clove garlic, minced
- 64 ounces chicken stock
- 2 cups water
- 1 teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon sage
- Salt and pepper to taste
Instructions
- Heat the butter in a large pot over medium heat.
- When the butter is melted, add the onion, celery, and carrot. Cook until the vegetables are softened, then add the garlic and continue cooking an additional minute.
- Add the chicken broth and water and stir to mix. Bring the broth to a boil.
- Next add the chicken, rice, parsley, thyme, sage, salt and pepper. Stir to mix.
- Reduce heat to medium low and simmer until the rice is softened, around 30 minutes.
Notes
Add additional broth as needed if rice absorbs too much of the liquid.
Allow the soup to cool, and store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 434kcal | Carbohydrates: 47g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 644mg | Potassium: 620mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4461IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg