Chicken and Rice Soup
Hearty chicken and rice soup made with rotisserie chicken, fresh vegetables, and broth. Comforting, filling, and easy to make!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced into ¼-inch pieces (about 1 cup)
- 2 ribs of celery, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes, optional
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups shredded rotisserie chicken
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Once melted, add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
- Stir in the garlic and cook for 1 more minute, until fragrant.
- Add Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir to evenly coat the vegetables with the spices.
- Pour in the chicken broth and increase the heat to bring the mixture to a boil.
- Once boiling, reduce heat to medium-low. Stir in the rice and let it simmer, uncovered, for 15–18 minutes, or until the rice is nearly tender.
- Add the shredded chicken and stir to combine. Continue simmering for another 5–7 minutes, or until the chicken is heated through and the rice is fully cooked.
- Serve hot, garnished with chopped fresh parsley.