Chicken and Rice Soup

Name: Chicken and Rice Soup
Total time: 45 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 1 onion (diced); 3 large carrots (peeled and diced); 1 rib celery (diced); 1 clove garlic (minced); 1 teaspoon dried parsley; ½ teaspoon dried thyme leaves; 5 cups reduced sodium chicken broth; 2 boneless skinless chicken breasts (uncooked); 1 cup brown rice; 1 teaspoon salt; ¼ teaspoon black pepper; 1 cup evaporated milk (or cream, optional)

This chicken rice soup is packed with veggies and hearty brown rice, simmered in flavorful chicken broth, and finished with a creamy touch.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 16 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

6 servings

1 tablespoon olive oil
1 onion (diced)
3 large carrots (peeled and diced)
1 rib celery (diced)
1 clove garlic (minced)
1 teaspoon dried parsley
½ teaspoon dried thyme leaves
5 cups reduced sodium chicken broth
2 boneless skinless chicken breasts (uncooked)
1 cup brown rice
1 teaspoon salt
¼ teaspoon black pepper
1 cup evaporated milk (or cream, optional)

Steps

In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery and cook for 3-4 minutes, until onion is translucent.
Add garlic, parsley, and thyme, and cook 1 minute.
Add broth, chicken, rice, salt, and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low and cover. Simmer for 30 minutes or until vegetables and rice are tender and chicken has reached 165℉.
Remove chicken from pot and shred. Add back to the pot with evaporated milk or cream if using.