I don’t know about you, but there seems to be a lot of sickness going around here! It’s also been pretty chilly for us, so I decided to make chicken and rice soup. I normally make chicken noodle soup or tortellini soup, but I decided to switch it up this time and make my chicken noodle soup recipe but serve it with rice instead of adding noodles. It took me under 15 minutes to prep everything and it was so good!
Chicken and Rice Soup
from BrittHorton.com
Ingredients
- 2-3 boneless skinless chicken breasts
- 2 garlic cloves
- 3-4 stalks of celery
- 3-4 carrots
- 1 medium yellow onion
- 1 tbsp. of Italian seasoning
- 1 tbsp. of Better than Bouillon
- 2, 32 oz. cartons chicken broth
- 2 cups white rice, cooked
- Parmesan cheese and parsley, for garnish
Instructions
- Chop celery, onion, carrots.
- Mince the garlic.
- Sauté celery and onion until onion starts to caramelize.
- Add in carrots & garlic, and sauté for a few more minutes.
- Add both cartons of chicken broth, Italian seasoning and Better than Bouillon.
- Add chicken breasts, cover and bring to boil.
- Once boiling, bring down to a simmer and let chicken cook all the way through (about 25-30 min).
- Once chicken is tender enough to shred with a fork, remove and shred.
- Add back to the soup, and stir.
- Serve soup over white rice and top with Parmesan cheese & parsley.
*As you guys know, I am not a professional chef over here! I just love sharing recipes that I make for my family. My measurements feed my family of 5 (2 adults and 3 kids), and my cook times are sometimes estimates — so keep this in mind as you cook for you and your fam!
