Description
A hearty and comforting chicken and rice soup perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 stalks celery, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup long-grain rice
- 1 teaspoon dried thyme
- 1 teaspoon bay leaf
- 1 teaspoon black pepper
- 2 cups spinach, chopped
- Salt to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots; sauté until softened.
- Add garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the cooked chicken, rice, thyme, bay leaf, and black pepper.
- Reduce heat and simmer for about 20 minutes, or until rice is tender.
- Stir in spinach and cook until wilted.
- Season with salt to taste before serving.
Notes
- For a more flavorful soup, use homemade chicken broth.
- This soup can be frozen; just add more broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg