Easy Chicken and Rice Soup

Submitted by Little Chef

"A great way to use up any leftover store bought rotisserie chicken."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 3 cups chicken broth
• 1 carrot, finely diced
• 1 celery, finely diced
• 1 small onion, finely diced
• 1⁄3 cup uncooked long grain rice
• 1 cup diced cooked chicken
• 1⁄4 cup freshly grated parmesan cheese

directions

1. In a medium pot, combine chicken broth, carrot, celery, onion and rice. Bring to a boil.
2. Reduce heat and boil gently for 5 minutes.
3. Add chicken and cheese, and simmer for about 5 minutes or until rice is tender.
4. Enjoy!

Reviews

[Rose is Rose]

This was one of the best chicken soups I have ever made!! I chose it because I had a lot of vegetables to use up. My 2-cup measure was about 3 equal parts of carrots, celery and red onion. The only thing I did differently was saute the vegetables for about 30 minutes in a bit of olive oil to where they were nice and tender, but now browned. I used a quart of Imagine chicken broth and omitted the cheese. It sat awhile before we were ready to eat, so the rice swelled and soaked up some of the broth. It was very substantial--not wimpy! This is a great recipe for singles, couples or small families. Little Chef, Thank you!! I will be making this one over and over!!

 

[Ms. Claus]

Very easy recipe. Really enjoyed. May try next time without cheese. Thanks for posting.

 

[Legna]

This is the easiest rice soup I've ever made. I thought I might need more seasoning, but it was perfect as is. I cooked it an extra 5 minutes because the rice wasn't quite done, I added a little more water too. Very good, will make again for a quick meal.<br/>Made for Spring PAC 2013.