chicken & rice soup

Name: Chicken & Rice Soup
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 small onion, chopped; 1 tablespoon(s) butter; 2-3 stalk(s) celery, finely diced; 2-3 - carrots, finely diced; 1 clove(s) garlic, minced; 4 cup(s) chicken broth; 1/2 teaspoon(s) paprika; 1/2 cup(s) cooked rice; 2 cup(s) skinned and boned roast chicken, cut into bite-sized pieces; 1/4 cup(s) chopped, fresh parsley; - salt & pepper to taste

(1 RATING)

96 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Feb 28, 2015

This is one of my favorite soups when I'm feeling under the weather. It's easy to make and so tasty, but not just for chasing away colds and flu, but its comfort food for any cold night!

Rate

prep time 15 Min

cook time 35 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 small onion, chopped
1 tablespoon butter
2-3 stalks celery, finely diced
2-3 - carrots, finely diced
1 clove garlic, minced
4 cups chicken broth
1/2 teaspoon paprika
1/2 cup cooked rice
2 cups skinned and boned roast chicken, cut into bite-sized pieces
1/4 cup chopped, fresh parsley
- salt & pepper to taste

How To Make chicken & rice soup

Step 1

Melt butter in Dutch oven over medium heat. Add onion, celery, carrots and garlic; sautee 3-5 minutes or until onions are softened.

Step 2

Add chicken broth and paprika. Bring just to a boil, turn down heat and simmer covered for 30-35 minutes until vegetables are soft.
Step 3

Stir in rice, chicken and parsley. Cook 5 minutes longer. Season with salt and pepper, if desired. Ladle into soup bowls and serve with crusty bread.
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