Chicken and Rice soup - heart-warming soup with bits of chicken pieces, celery, carrots and rice simmered in a savory delicious chicken broth. Perfect for chilly or sick days. Taste like home in a bowl!
Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the chicken broth or water and bring a boil. Add in the rice, carrot and season with salt, and pepper.
Cook on medium-low until the rice is tender, about 20 minutes.
Garnish with parsley and serve warm.
Long grain, medium, short grain, jasmine or basmati - all of these works well with this soup.
You can also use leftover or cooked rice and chicken.
If you want to go low-carb, you can just omit the rice in this recipe and load up on more veggies.
To freeze this soup, you have to cook it WITHOUT THE RICE. Cook it all the way to the end without adding the rice. Refrigerate the soup for up to 3 days OR freeze it up to 1 month. Then when ready to serve, add the rice while reheating the soup.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.