With the winter weather rolling in, soup season is in full swing!
Two of our crew were feeling under the weather (praying it’s just a cold 😬), so I decided that Chicken and Rice soup was perfect for dinner.
I looked at a couple of recipes online and modified them a little bit. It’s super easy to make and the best part is that you can make it in under an hour!
1 tablespoon oil
1 yellow onion minced
3 carrots peeled and diced
1 1/2 stalk celery diced
1 teaspoon garlic minced
1 teaspoon dried parsley
½ teaspoon dried thyme
1 teaspoon salt
⅛ teaspoon black pepper
5-8 cups low sodium chicken broth (you may have to add more as you let the soup simmer)
3 chicken breasts (I used the breast from 2 Rotisserie’s)
1 cup white rice
2 Limes squeezed
1 Cup of evaporated milk (optional)
Heat oil over medium-high heat in a large soup pot.
Add onion, carrots and celery and cook and stir for 5-7 minutes or until onion begins to turn golden.
Add garlic, parsley and thyme and cook 1 minute.
Add salt and pepper, broth, chicken.
Add rice. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and cook for 30 minutes.
Stir every 10 minutes or until vegetables and rice are tender.
Add 1 cup of evaporated milk (optional).
Enjoy and serve!
I hope y’all have a wonderful Tuesday! Only three more sleeps until Christmas!!