Chicken Rice Soup
"In 'The Everything Soup, Stew, & Chili Cookbook'"
- Ready In:
- 1hr 8mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon olive oil or 1 tablespoon chicken fat
- 1 onion, diced
- 1 celery rib, sliced
- 1 carrot, sliced
- 8 cups chicken broth
- 2⁄3 cup uncooked white rice
- 2 garlic cloves, pressed
- 1 cup peas
- 1 cup shredded cooked chicken (seasoned)
- salt
- pepper
- 1⁄4 cup minced fresh herb (parsley, thyme, chervil, dill, etc.)
directions
- In a large soup pot, heat oil over med-high heat.
- Add onion, celery, and carrot; saute 3 minutes.
- Pour in broth; bring to a boil.
- Stir in rice, garlic, and peas.
- Decrease heat to medium low; cook, stirring often, 25 minutes.
- Add in chicken, salt, pepper, and herbs; simmer 10 minutes longer.
- Remove from heat and serve.
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