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Chicken Rice Soup

Chicken Rice Soup
PREP TIME
10 min
COOK TIME
1h
YIELDS
6 servings

Hearty, warm and inviting, tuck into a bowl of flavourful goodness.

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Ingredients

3
boneless, skinless chicken breasts
Olive oil, for drizzling
¼
tsp ground thyme
Salt and freshly ground black pepper
2
Tbsp butter
3
stalks celery, finely diced
2
carrots, finely diced
1
onion, finely diced
1
red bell pepper, finely diced
2
sprigs fresh thyme, leaves only
1
pinch turmeric
8
cups low-sodium chicken broth
2
cups long-grain rice
Minced fresh parsley, for serving
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.

Step 3

In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.

Step 4

Prepare the rice according to the package instructions; keep warm.

Step 5

Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

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My rating for Chicken Rice Soup
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