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Chicken and Rice Soup
A simple and satisfying chicken, vegetable, and rice soup that's easy to make.
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servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 8 ounces boneless skinless chicken breast
- salt & pepper
- 1 TBSP unsalted butter
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 cup uncooked jasmine rice
- 1 tsp dried parsley
- 8 cups chicken broth
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Directions
- Heat the oil in a dutch oven over medium heat. Pat the chicken dry with a paper towel then season all over generously with salt & pepper. When the oil is hot cook the chicken for about 7 minutes per side or until cooked through. Transfer the cooked chicken breast to a cutting board and let rest while you make the soup.
- Melt the butter in the now empty dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until vegetables soften, about 10 minutes.
- Add the garlic, rice, parsley and cook while stirring for about 1 minute. Pour in the chicken broth and bring to a boil then reduce heat to medium-low. Cover the dutch oven and simmer the soup over medium-low heat, stirring occasionally, until rice is tender, 15 to 20 minutes.
- Chop the cooked chicken breast into small bite size pieces and stir into soup. Season soup with salt & pepper to taste.
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