Chicken and Rice Soup
Chicken and Rice Soup is so simple but so delicious! This hearty soup, full of vegetables, chicken, rice and oregano, is a complete meal, and gets especially tasty on winter and sick days.
Servings: 6
Calories: 219kcal
Ingredients
- 2 tablespoon butter
- 1 medium onion cut into half-moon slices
- 3 garlic cloves minced
- 2 chicken breasts cubed
- 2 medium carrots grated
- 2 medium potatoes cut into small cubes
- 5 cups chicken broth
- 1 teaspoon dry oregano
- 1 cup long grain rice
- 3 green onions sliced crosswise
- Salt and black pepper to taste
Instructions
- Gather the ingredients. See notes if you're cooking with leftovers.
- In a large soup pot, melt the butter over medium heat. Add the onion and let it cook for 5 minutes.
- Add the garlic and chicken breasts and cook for another 5 minutes, or until brown.
- Add carrots, potatoes, oregano, salt, grounded black pepper and chicken broth. Bring to a boil over medium-high heat.
- Reduce the heat to low, add the rice and cook for 30 minutes, or until potatoes and rice are tender.
- Add the green onions just before serving.
Notes
If you're using leftover rice, add after the potatoes are tender and cook for 2 more minutes. If using leftover chicken, cut it into cubes and add one minute after the garlic. Cook for another minute, then add the remaining ingredients.
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 25g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 944mg | Fiber: 2g | Sugar: 3g