Yield: 4 servings
Chicken and Rice Soup
This Chicken and Rice soup is the perfect quick meal option. It has a rich broth that's flavored with fresh vegetables and herbs.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 cup diced celery
- 2 cups diced carrots
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 large zucchini, sliced
- 4 cups chicken broth
- 2 cups cooked and shredded chicken, or turkey
- ½ cup white rice
- 4-5 sprigs fresh thyme or 2 sprigs fresh rosemary, or both
- Salt & pepper, to taste
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Instructions
- In a large heavy bottomed pot, heat olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 5 minutes, until softened. Add garlic and Italian seasoning and cook for one more minute.
- Add zucchini and chicken broth. Bring soup to a low boil and add then add rice and cooked and shredded chicken, stir well, and let boil for 3 minutes.
- Then turn the heat to low and let soup simmer for 10 minutes, until rice is cooked and tender. Add salt and pepper to taste and serve immediately.
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Notes
Storage:
- Store the soup in an airtight container for up to 5 days in the refrigerator. Then simply reheat in the microwave or on the stove.
- Freeze soup in airtight container for up to 3 months. Transfer to fridge to thaw 24 hours before wanting to reheat and serve for best results.
Nutrition
Serving: 1, Calories: 254kcal, Carbohydrates: 22g, Protein: 22g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 56mg, Sodium: 1120mg, Fiber: 5g, Sugar: 8g