Chicken and Rice Soup
Whenever my husband is under the weather he wants Chicken Soup. This version is simple and hearty and freezes well to keep extra at the ready. To make it even heartier you could add white sweet potatoes.
As always, seasoning can be adjusted for taste and in a pinch you could use rotisserie chicken and add more broth. Full disclosure, I also use this recipe when either of the pups are under the weather.
Chicken and Rice Soup
This simple Chicken and Rice Soup is my go-to recipe for whenever anyone in the house is under the weather.
Ingredients
- 2 Chicken Breasts
- 1/2 cup uncooked rice
- 3 cups chicken broth divided
- 1 tbsp butter or olive oil
- 1/2 small yellow onion diced
- 2 stalks carrot diced
- 2 stalks celery diced
- 2 tsp garlic minced
- 1 tsp dried parsley
- 1 tbsp dired basil
- salt and pepper to taste
Instructions
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Boil 2 chicken breasts in 2 cups water until cooked through - about 15 minutes. Remove from water and cut into 1" pieces. Reserve water.
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Cook 1/2 cup rice in 1 cup chicken broth. Set aside.
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Melt 1 tbsp butter in large saute pan over medium high heat. Saute garlic, onion, carrot and celery until just soft. Add parsley and basil and cook 1-2 minutes more until fragrant.
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Combine cut chicken, cooked rice, reserved water from chicken and 2 cups chicken broth. Add sauteed vegetables and allow to simmer 10-15 minutes. Season with Salt and Pepper.
Recipe Notes
Feel free to add more water or broth if you feel the soup is too thick. You may also need to add more after it has been stored in the refrigerator or freezer.
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