Classic Chicken and Rice Soup Recipe
During the winter and early spring seasons I make a lot of homemade soups and stews. They’re filling and warm you up on a cold winter day. Two weeks ago I whipped up this classic chicken and rice soup. It was easy-to-make and delicious!
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Time-Saving Tips: Cook up your boneless chicken breasts a day ahead of time. Dice and refrigerate until needed. Use quick-cooking rice instead of regular rice to save even more time.
Classic Chicken and Rice Soup Recipe
4 cups cooked white rice, water drained
2 cartons Pacific Foods chicken broth
2 large boneless, skinless chicken breasts, cooked & diced
2 stalks of celery, diced
2 large carrots, sliced or diced
1/8 cup onion, finely diced
1/2 teaspoon ground black pepper
1 tablespoon dried parsley
1/2 cup of water
Toss all of the above ingredients into a large saucepan or stock pot. Cook on medium temperature for 10 minutes, reduce heat and simmer on low for 20-30 additional minutes to allow the celery, carrots and onion to cook and infuse in with the rest of the ingredients. Remove from heat. Serve immediately.
Variation: If you like potatoes in your soup decrease the celery and carrots. In other words, use 1 stalk of celery and 1 carrot along with 2 small potatoes, cooked and diced. If you don’t want to decrease the celery and carrots…add an additional 1/2 cup of chicken broth to the recipe to make sure you have enough liquid for the cooking process.
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