Chicken and Rice Soup (Edit recipe)

glassofweinstein

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A diner classic right at home.

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 8

Ingredients

2 Tbsp Avocado Oil
4 Carrots, medium dice
4 Celery, medium dice
2 Yellow Onion, medium dice
5 cloves Garlic, finely chopped
.25 cup Parsley, fresh, roughly chopped
2 quart Chicken Stock, unsalted
.5 cup Jasmine Rice, or long grain, washed
2 cups Rotisserie Chicken, shredded
1 Tbsp Kosher Salt
2 tsp Black Pepper

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Process

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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

Preheat a large pot or dutch oven over medium heat. Once the mise en place is done, add and heat the avocado oil. Drop in the carrots, onions, and celery; season with a â…“ of the salt (1 tsp); and sweat the veg. After about 5-7 minutes, add the garlic and parsley and continue sauteing. Pour in the chicken broth/stock, bring to a boil, reduce to a simmer, cover with a lid, and cook for twenty minutes.
While the soup simmers, wash your rice really well. This step is always important when cooking with rice. Remove the lid from your pot, add the rice and the remaining kosher salt, and give it a really good stir. Cover again and cook for 15 more minutes.
Check the doneness of the rice and salt levels of the soup. Add any additional seasoning if needed. Serve warm and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	268
Fat:	12 g
Carbohydrates:	17 g
Protein:	22 g
Cholesterol:	42 g
Sodium:	1148 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.