Easy Chicken and Rice Soup
There’s no denying chicken soup can nurse a sick body as well as cure an ailing heart.
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Servings: 8 SERVINGS
Calories: 220kcal
Ingredients
- 2 tbsp butter
- ½ cup yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp parsley flakes
- 6 cups low-sodium chicken broth
- 3 boneless, skinless chicken breasts
- 2 tsp soy sauce
- 2 tsp hot sauce
- ¾ cup white long grain rice, uncooked
- Freshly chopped parsley for garnish
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot and saute the onions, carrots, celery, and garlic until softened, about 4 minutes.
- Stir in the bay leaf, dried thyme, dried oregano, and parsley flakes.
- Pour in the chicken broth, soy sauce, and hot sauce. Add the chicken breasts. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the chicken breasts are cooked through.
- Remove the chicken breasts from the soup, shred them, and return them to the pot.
- Add the uncooked rice, and simmer for an additional 10 minutes or until the rice is tender. Serve hot, with freshly chopped parsley on top.
Nutrition
Calories: 220kcal | Carbohydrates: 21g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 180mg | Potassium: 382mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 17mg