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. But you can tell by the bunny bowls who I really made it for…
Chicken and Rice Soup
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
3/4 c. rice (I used a wild rice combination)
2 c. (or more) cooked chicken, diced
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.
Stir in the chicken meat and cook until heated through, check for seasonings and dinner is served.
This is most enjoyable with fresh bread or biscuits.
- Category: Chicken, Rice, Soup