Chicken Rice Soup
Nourishing, savory, and super brothy, Chicken Rice Soup is perfect for littles and adults! Treat yourself during cold weather (and cold) season to a bowl of this hearty soup.
Ingredients
Make separately
- 1 cup brown basmati rice make according to package directions
- 2 chicken breasts roasted until well done and chopped/shredded once cooled (I do mine rubbed in a bit of olive oil, salt and pepper, and dried basil on 375 F for 30-40 minutes depending on thickness)
For the soup
- 2 tablespoons olive oil
- 1 large yellow onion , diced
- 3 cloves garlic , thinly sliced
- 2 medium carrots , peeled and diced
- 2 ribs ribs celery , thinly sliced
- 4-5 cups vegetable , or chicken broth, or water
- 3 cups baby spinach , or spinach, coarsely chopped
- 1 teaspoon dried herbs: basil, oregano, herbs du Provence , optional
- Salt and pepper , to taste
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onion and sautee about 5 minutes, until soft. Add the garlic and sautee a few minutes more. Sprinkle with a little salt and add the carrots and celery; cook for about a minute.
- Add the vegetable or chicken broth and raise the heat. Add the chopped spinach and cook until wilted. Lower heat and add the cooked brown rice and the shredded chicken. Add dried herbs if using and salt and pepper to taste. I like to let the soup simmer for about 20 minutes to let the flavors blend though at this point everything is cooked and you can dig in whenever you like.
Nutrition
Calories: 514kcalCarbohydrates: 68gProtein: 35gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 72mgSodium: 261mgPotassium: 1195mgFiber: 11gSugar: 4gVitamin A: 16484IUVitamin C: 32mgCalcium: 107mgIron: 4mg
Did you make this recipe?Let me know in the comments how it went!