Cool nights in the Fall make hot comforting soup an appealing and easy dinner. For years, Paul and I supped on a chicken noodle soup with carrots and parsnips in routine rotation. I’ve found myself drawn to long grain rice in chicken soup with onion, garlic, celery, and red bell pepper. Sometimes, I add fresh ginger to add some warmth to this soup.
If you don’t have homemade chicken broth or stock, I recommend using Better than Bouillon Roasted Chicken Base. Better than Bouillon tastes better than canned broth or stock and is cheaper than buying equivalent volumes of the canned chicken broth.
Substitute shreds of a pre-cooked rotisserie chicken from the grocery store for an easier weeknight meal and a shorter cooking time.
Chicken and Rice Soup
- 1 tablespoon oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 5 cups chicken broth
- 2 chicken breasts
- 1 cup white rice (basmati or long grain)
- ½ cup chopped fresh parsley
- In a large soup pot, heat oil over medium-high heat. Add onion, bell pepper and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
- Add garlic, thyme, salt and pepper and cook for 1 minute until the garlic is fragrant
- Add broth, chicken, and rice. Stir and bring to a boil over medium-high heat.Reduce heat to low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
- Remove chicken from pot and shred. Return shredded chicken to pot. Stir in parsley. Serve.