Chicken and Rice Soup
This Chicken and Rice Soup recipe is sure to become a new favorite! It’s a comforting pot of soup made with shredded rotisserie chicken, perfectly cooked rice, and a combination of sautéed veggies, all in a creamy broth.
Ingredients
- 1 cup rice uncooked (or two cups cooked)
- 2 tablespoons unsalted butter
- 1 white onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken stock
- 2 cups pulled rotisserie chicken
- 1 cup evaporated milk
- Fresh bread for serving
Instructions
- Cook rice according to package directions. Alternatively, use leftover rice in this recipe.
- Add butter, onion, celery, and carrots in a large soup pot or dutch oven. Sauté for 8-10 minutes, until softened.
- Add garlic, thyme, rosemary, salt, and black pepper. Sauté for 1-2 minutes, until fragrant.
- Add chicken stock and bring to a boil, then reduce to a simmer. Simmer for 10 minutes, then add rice and pulled chicken.
- Add evaporated milk and stir. Serve with fresh bread.
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