Chicken & Rice Soup

Name: Chicken & Rice Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8
Cuisine: American
Ingredients: 1 small onion, chopped; 1 Tbsp butter; 2-3 stalk(s) celery, finely diced; 2-3 carrots, finely diced; 1 clove garlic, minced; 4 c chicken broth; 1/2 tsp paprika; 1/2 c cooked rice; 2 c skinned and boned roast chicken, cut into bite-sized pieces; 1/4 c chopped, fresh parsley; salt & pepper to taste

By Amy Herald
@Meave

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!

Rating:

★★★★★ 1 vote5

Comments:

12 Comments

Serves:

6-8

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

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1 small

onion, chopped
1 Tbsp

butter
2-3 stalk(s)

celery, finely diced
2-3

carrots, finely diced
1 clove

garlic, minced
4 c

chicken broth
1/2 tsp

paprika
1/2 c

cooked rice
2 c

skinned and boned roast chicken, cut into bite-sized pieces
1/4 c

chopped, fresh parsley
·

salt & pepper to taste

How to Make Chicken & Rice Soup

Step-by-Step

Melt butter in Dutch oven over medium heat. Add onion, celery, carrots and garlic; sautee 3-5 minutes or until onions are softened.
Add chicken broth and paprika. Bring just to a boil, turn down heat and simmer covered for 30-35 minutes until vegetables are soft.
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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