Chicken Rice Soup
This nourishing Chicken Rice Soup is a comforting blend of tender chicken, hearty brown rice, and fresh vegetables simmered in a flavorful broth. Perfect for a cozy meal, it offers warmth and satisfaction in every bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 tablespoon oil
- 1 onion, minced
- 3 large carrots, peeled and diced
- 1 stalk celery, diced
- 1 teaspoon garlic, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 5 cups low sodium chicken broth
- 2 chicken breasts, uncooked
- 1 cup brown rice
- 1 cup evaporated milk
Instructions
- Heat oil in a large soup pot over medium-high heat. Add minced onion, diced carrots, and celery. Cook and stir for 3-4 minutes until the onion begins to turn golden.
- Stir in minced garlic, dried parsley, and dried thyme. Cook for an additional 1 minute until fragrant.
- Season with salt and black pepper. Add low sodium chicken broth, uncooked chicken breasts, and brown rice to the pot. Stir well and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and cover the pot. Let the soup simmer for 30 minutes, stirring every 10 minutes, until the vegetables and rice are tender.
- Remove the cooked chicken breasts from the pot and shred using two forks. Return the shredded chicken to the pot.
- Stir in evaporated milk and heat through.
- Ladle the Chicken Rice Soup into bowls and serve hot.
Nutrition
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg