Description
A comforting chicken and rice soup with sautéed vegetables and seasoned broth.
Ingredients
Scale
- 1 whole chicken, cooked and shredded
- 1 cup arborio rice
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onions, carrots, and celery; sauté until tender, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
- Add the shredded chicken, chicken broth, and arborio rice to the pot.
- Bring to a boil, then reduce the heat and let simmer for about 20 minutes until the rice is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
Best eaten fresh the same day; store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg