Chicken and Rice Soup
Got 45 minutes? Perfect! Then you have all the time you need to make this deeply comforting, flavorful chicken and rice soup.My savory soup secret is to add lots of nutritious, delicious chicken bone broth alongside the rest of the ingredients for the most perfect cold-weather meal.
Servings: 6 servings
Ingredients
- 1 7-ounce box long grain and wild rice (any favorite brand will do)
- 4 tablespoons butter divided
- 2 32-ounce jars Zoup! Good,Really Good® Chicken Bone Broth or other favorite chicken broth
- 1 ¼ cup water
- 1 yellow onion diced
- 3 teaspoons minced garlic
- 3 stalks celery chopped
- 3 whole carrots chopped
- 1 ½ cups heavy cream
- 1-2 teaspoons salt to taste
- ½ teaspoon freshly cracked black pepper
- 3 cups shredded or cubed cooked chicken
- 1 cup frozen peas or canned, drained
- fresh thyme, rosemary, or parsley for garnish, optional
Instructions
- In a large skillet, melt 2 tablespoons butter. Add rice and stir for one minute.
- Stir in 1 cup of chicken broth and the water. Bring to a boil. Cover, reduce to a simmer, and cook for 25 minutes.
- While rice is cooking, prepare the vegetables. In a large stock pot over medium-high heat, melt remaining 2 tablespoons butter. Add onions, garlic, celery, and carrots and saute 3-4 minute until onions are translucent and garlic is fragrant.
- Stir cooked rice into the stock pot along with remaining broth, heavy cream, salt and pepper. Bring to a boil, then reduce to a simmer.
- Stir in chicken, and peas. Taste, add salt and pepper as needed.
- Garnish with fresh herbs and additional cracked black pepper if desired and serve.
Video
Notes
Pro tip: Stir in 4 ounces softened cream cheese in step four for a boost of richness and flavor!
Nutrition
Calories: 371kcal | Carbohydrates: 11g | Protein: 21g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 502mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6209IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 1mg
