We are back today with another delicious recipe that is incredibly easy- bonus is that you can actually use some of that leftover turkey you may have next week instead of the chicken! There’s nothing like soup on a chilly day and this will quickly become your go to recipe. The fresh vegetables and creamy consistency are perfection – we serve with a side salad and bread for a complete meal.
Chicken and Rice Soup
Ingredients
- 1 tablespoon of olive oil
- 1 onion, diced
- 3 large carrots, peeled and diced
- 1 stalk of celery, diced
- 1 teaspoon minced garlic
- 1.5 teaspoons parsley
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 cups chicken broth
- 3-4 chicken breasts, cooked and shredded *could also use a rotisserie chicken if short on time
- 1 cup brown rice
- 1 cup evaporated milk
Directions
- Cook chicken- we boil ours and then shred.
- In a large pot, heat olive oil over med-high heat. Add the onion, carrots, and celery and cook until the onion starts turning golden and veggies soft.
- Add next 5 ingredients- garlic, parsley, thyme, salt, and pepper.
- Add rice and shredded chicken. Bring to a boil.
- Once boiling, reduce heat to med-low (want it to simmer) and cook for 30 minutes. After it’s been simmering for 30 minutes add the evaporated milk as your last step. Enjoy!
We hope you enjoy this easy recipe! I think the chicken and veggies keep it hearty + it comes together fairly quickly. Like I mentioned above, you can swap out the chicken for leftover shredded turkey and it would be delicious! Tag me if you make this recipe- we love seeing what you are cooking! -Nina and Alexa
