Sunday, September 18, 2011

Hearty Chicken and Rice Soup Recipe


After the weather turned suddenly autumnal, Kevin and I were in the mood for soup. It was a dark, dreary, rainy evening and nothing sounded more perfect. It had been too long since I made a pot of soup, and I'm so glad I rectified that. Something good came of that rainy day. :)

This particular soup took 5 minutes to throw together thanks to having leftover rice and chicken on hand. I would recommend cooking this soup the night after you've had a dish with rice and chicken (cook extra!) It would be just as delicious using freshly cooked rice and chicken, but utilizing leftovers is just too good to be true. 

Hearty Chicken and Rice Soup Recipe 
Makes 4 servings 

Canola Oil 
1/2 Large Onion, chopped
1 Clove Garlic, minced 
1/4 tsp Pepper
1/2 tsp Oregano
1/2 tsp Thyme 
1/2 lb Baby Carrots, cut in half if desired 
2 cups Cooked Brown Rice
1-1/2 cups Cooked Shredded Chicken 
2 Chicken Bouillon Cubes
4 cups Water 

Heat a 3 or 4 quart pot to medium high. Drizzle with canola oil. Saute onion and garlic until soft and fragrant. Stir in seasonings. Add in carrots, rice, chicken, bouillon cubes, and water. Stir. Bring to a boil, then simmer on low heat for 1-2 hours. 

Serve with a slice of whole wheat bread. 


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