Chicken & Rice Soup
When the temps go from 80s to 40s in the same week, it's time to deep dive into comfort food. This chicken and rice soup is quick and easy to make. It thickens as it cooks which makes it a hardy and comforting bowl of goodness.
What you'll need: Serves 6
1 Tbl olive oil
1 medium onion, chopped small
2-3 sticks celery chopped small
3 medium carrots, peeled and diced small
3 cloves garlic, minced
2 cups shredded rotisserie chicken
8 cups chicken broth (two 32 oz. cartons)
1/2 tsp Italian seasoning
1 cup long grain white rice (like jasmine), rinsed
Salt and pepper to taste
1-2 Tbsp fresh parsley, chopped (optional)
1/2 cup water (more or less as needed)
How to make it:
In a dutch oven, over medium-high heat, add oil, onion, and celery. Sauté for 5 minutes.
Stir in the garlic and a pinch of salt, cook for about 30 seconds.
Add carrots, chicken, broth, Italian seasoning, and uncooked-but-rinsed rice to the pot. Increase the heat to medium-high and bring the soup to a boil.
Once boiling, turn the heat off and cover for 12-15 minutes.
Add water as needed if the rice absorbed most of the broth. The longer the rice cooks, the mushier it will get. Keep an eye on it and serve when ready.
Season the soup with salt and pepper to taste, then add parsley for garnish upon serving.