Comforting Chicken and Rice Soup

  • Preparation time:
  • 10 min
  • Total time:
  • 35 min
  • Makes:
  • 6 Servings

( 15 ratings )

By Eshun Mott |

You can use homemade or store-bought stock in this simple but hearty chicken and rice soup.

Ingredients

  • 3/4 cup basmati rice , rinsed
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup diced leek , (white and light green part only)
  • 1 cup diced celery
  • 3 cups diced carrot
  • 2 cups diced parsnip
  • 8 cups Master Chicken Stock
  • 2 tsp chopped thyme
  • 3 cupps shredded cooked chicken
  • 2 tbsp chopped parsley
  • 3/4 tsp salt
  • 1/2 tsp ground pepper

Directions

  • Combine 1 ¼ cups water and rise in a small pot over medium-high heat. Bring to a boil, turn heat to low, cover and cook for 15 min or until rice is cooked. Remove from burner.
  • Heat butter and oil in a large pot over medium heat. Add onion, leek and celery and sauté for 4 min or until softened. Add carrot and parsnip and sauté for 4 min or until beginning to soften. Add chicken stock and thyme and bring to a boil.
  • Simmer 15 min or until vegetables are tender. Add chicken, cooked rice and parsley. Season with salt and pepper, and simmer 2 min longer.



Nutrition (per serving)

  • Calories
  • 351
  • Protein
  • 25 g
  • Carbohydrates
  • 38 g
  • Fat
  • 10 g
  • Fibre
  • 5 g
  • Sodium
  • 435 mg
No Comments