Description
A comforting and healthy creamy chicken and rice soup perfect for Thanksgiving. Packed with flavor and nutrients, it’s a hearty dish that everyone will love.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup brown rice, uncooked
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup low-fat milk
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in chicken broth, water, and uncooked rice. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until rice is tender.
- Stir in shredded chicken, milk, thyme, and parsley. Simmer for 5 more minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use leftover turkey instead of chicken for a Thanksgiving twist.
- For a thicker soup, add a tablespoon of flour mixed with water.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American