Warm and filling, this savory soup takes only moments to prepare and is perfect for those cold winter evenings.
I hesitated sharing this recipe at first because even though it is ridiculously delicious, it’s also ridiculously easy. At what point is a recipe so easy that it’s unbloggable? But then I thought, ya know what, it’s MY blog and I know that everyone is so busy in these last few weeks before Christmas break… OF COURSE they’d want an embarrassingly easy soup to make!!!
A few things to note before you get started.
1) The recipe calls for 2 cups of cooked, diced chicken. This can be any chicken you have left over. I find that having one of those rotisserie chickens for dinner one night sets you up perfectly for chicken soup the next. It’s a great bargain really. If you don’t have any leftover chicken hanging around, you can always cook some up in a few minutes. I found it super easy to throw a pound or so of chicken tenders in a greased pan along with a sprinkle of garlic and the juice of a fresh lemon. Cook until no longer pink. Done and done! Plus the lemon tang of the chicken really compliments the seasoned broth of the soup.
2) If you are a calorie counter, please note that I calculated the nutritional information using chicken tenderloins cooked with garlic and lemon. Using dark meat may increase the numbers a bit.
3) You’ll notice that one of the spices I used is a very generic sounding “Italian seasoning” I don’t often blog recipes involving premixed spices since each one can be so different. I made an exception this time for convenience sakes and because this is such forgiving soup, so feel free to use your own personal favorite Italian spice. Mine is from Aldi and is basically a combination of marjoram, thyme, rosemary, savory, sage, oregano, and basil.
4) I used brown rice for the extra bit of fiber but white rice would be fine as well. The rice to broth ratio was perfect even after sitting in the refrigerator a couple days but if you replace the rice with pasta, be aware that the noodles may soak up the broth after a day or so.
So that’s it! So easy right? Chicken rice soup is one of my personal favorites. What’s one of yours?
- 8 cups reduced fat/sodium chicken broth
- 1/2 medium yellow onion, diced
- 1 cup baby carrots, chopped
- 2 cups cooked chicken breast, diced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon coarsely ground garlic salt
- Fresh cracked pepper to taste
- 1 cup instant brown rice, uncooked
In a large soup pot, bring broth, onion, and carrots to a boil.
Reduce to a simmer and add chicken and spices.
Add rice and continue to simmer until rice is soft. Serve immediately.
Nutrition Facts Servings 8 Amount Per Serving Calories 119 Daily Value Total Fat 3g Saturated Fat 1g Monounsaturated Fat 1g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 28mg Sodium 774mg Potassium 148mg Total Carbohydrate 11g Dietary Fiber 1g Sugars 1g Protein 12g