Easy Chicken and Rice Soup
- March 29, 2023
- 0 Comments
Easy Chicken and Rice Soup
I make a lot of soup in the winter, and I usually add a small pasta like ditalini or pastina. But even I like to take a break from pasta every once in a while (shocking, I know)! That’s where this simple chicken and rice soup comes in. I use a grocery-store rotisserie chicken, which makes it easy but adds a lot of flavor. My biggest piece of advice is to remove the meat from the chicken, then cook the bones and skin in the chicken broth. Even just 30 minutes of this adds significant richness and flavor to the broth without much effort. If you’re short on time, though, feel free to skip this step.
Ingredients
Method
- Cut the meat off the rotisserie chicken and set aside.
- Add the chicken broth to a large pot and then add the chicken carcass, bones, and skin. Bring the pot to a boil and then lower the heat to low. Let the broth simmer for at least 30 minutes, or while you chop the vegetables. Skim off any fat that rises to the surface, and remove any large chicken bones and discard.
- Place a strainer or a colander above a large bowl or pot. Pour the broth through the strainer and discard any remaining chicken bones or pieces that collect in the strainer. Set the broth aside for the moment.
- Heat the olive oil in the pot over medium heat, then add the celery, onion, carrots, garlic, bay leaf, thyme, salt, and pepper. Cook until the vegetable start to soften, 5 to 7 minutes. Then add the broth back to the pot and stir in the chicken and the rice. Let the soup simmer over medium-low heat until the rice is fully cooked, 20 to 30 minutes.
- Once the rice is cooked, stir in the peas and parsley. After the rice is cooked, about 5 minutes, serve.
Did you make this?
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