Chicken Rice Soup
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth
2 cups cooked chicken, shredded or diced
1 cup uncooked rice (white or brown)
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
2 cups baby spinach (optional)
Lemon wedges, for serving (optional)
Directions:
Sauté the Vegetables:
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and cook for another minute.
Add Broth and Chicken:
Pour in the chicken broth and bring to a boil. Stir in the shredded chicken, thyme, and parsley. Season with salt and pepper to taste.
Cook the Rice:
Add the uncooked rice to the pot. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and tender.
Add Spinach (Optional):
If using, stir in the baby spinach during the last few minutes of cooking until wilted.
Serve:
Ladle the soup into bowls and serve hot, with lemon wedges on the side for an extra zing, if desired.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: 250 kcal (per serving) | Servings: 6