Chicken and Rice Soup
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!
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 1.5 cups1.5 cups1.5 cups Celery, chopped
- 1 cup1 cup1 cup Vidalia Onion, chopped
- 1.5 cups1.5 cups1.5 cups Carrots, peeled and chopped
- 1.5 cups1.5 cups1.5 cups White Mushrooms, chopped
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Adobo Seasoning
- 4 whole4 whole4 whole Boneless Skinless Chicken Thigh
- 2 cups2 cups2 cups Water
- 48 fl oz48 fl oz48 fl oz Chicken Bone Broth, Bonafide Provisions, two containers
- 1 head1 head1 head Escarole, chopped
- 2 cups2 cups2 cups Jasmine Rice, pre-cooked
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Process
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.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nightshade Free Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar FreeThis 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. |
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