Chicken and Rice Soup
Description
It was a day where I just felt like soup – I think I forgot how easy it can be, especially with boxed broth and leftover chicken. Bunny bowls were how this was originally served, but I’ve since updated what’s below and usually go for wild rice, no potato and use about half bone broth from the freezer. Cozy food! Use what you have – enjoy!
Ingredients
~2 T. olive oil
2 good-sized carrots, diced AND 2 stalks celery, diced
1 russet potato, peeled and diced AND 1 onion, chopped
2 cloves of garlic, finely chopped
1 T. fresh rosemary, leaves removed and finely chopped
1/2 t. salt AND 1 t. fresh ground pepper
2 (1 L) boxes of chicken broth – or 1 box and bone broth
3/4 c. rice (I used a wild rice combination)
2 c. (or more) cooked chicken, diced
Instructions
In a large pot, saute the carrots, celery, potato, onion and garlic in the olive oil for about 10 minutes until the vegetables are softened. Add the rosemary and cook for a couple more minutes.
Add the salt and pepper, the broth and the rice, bring to a boil and simmer for 15 to 20 minutes until the rice is cooked – add more broth as you wish.
Stir in the chicken meat and cook until heated through, check for seasonings and dinner is served – with fresh bread is always best!
This is most enjoyable with fresh bread or biscuits.
- Category: Chicken, Rice, Soup
