Chicken and Rice Soup (Edit recipe)

359 recipes
|
114 followers

When you want a little bit of comfort, and a lot of nutrition, this soup is just what you need. Full of veggies, protein, and nutritious bone broth, it's easy to make, flavorful, and healthy. The perfect meal for any time of year!

save

PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 6

Ingredients

1 Tbsp Ghee
1.5 cups Celery, chopped
1 cup Vidalia Onion, chopped
1.5 cups Carrots, peeled and chopped
1.5 cups White Mushrooms, chopped
1 Tbsp Primal Palate Adobo Seasoning
4 whole Boneless Skinless Chicken Thigh
2 cups Water
48 fl oz Chicken Bone Broth, Bonafide Provisions, two containers
1 head Escarole, chopped
2 cups Jasmine Rice, pre-cooked

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the rice in a separate pot according to the instructions on the bag.
In a large soup pot, melt the ghee over medium heat.
Add the celery, carrot, onion, and mushrooms to the pot, and stir frequently as the veggies start to cook.
Season with the tablespoon of Adobo Seasoning, and stir to combine evenly with the veggies.
Once the veggies start to soften, and become fragrant, add the chicken thighs to the pot.
Pour in the two cups of water, along with the chicken bone broth, and stir to combine the chicken and veggies with the broth.
Allow the soup to come to a boil, and add the escarole, and stir to combine.
Turn the soup down to a simmer, and cover with the lid, leaving the lid offset slightly to allow for some airflow out of the pot.
Once the chicken is fully cooked, after about 30-45 minutes, remove it from the soup to shred into smaller pieces, and then add the shredded chicken back into the pot.
Stir in two cups of cooked rice, and once the soup has cooked for at least an hour, serve and enjoy.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	462
Fat:	10 g
Carbohydrates:	68 g
Protein:	32 g
Cholesterol:	6 g
Sodium:	322 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.