Description
This Cheats Chicken & Rice Soup is a comforting, easy-to-make dish perfect for using up leftover rotisserie chicken and rice. With sautéed vegetables, herbs, and a savory chicken broth base, it delivers a hearty and flavorful meal in just 25 minutes. The soup is versatile, allowing additions like spinach or peas for extra nutrition, and can be made creamier with a splash of cream if desired.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups low-sodium chicken broth
- 1 cup cooked shredded rotisserie chicken
- 1 cup cooked white rice (or microwave rice pouch)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional)
- Fresh parsley for garnish
Instructions
- Heat vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery, then sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add seasonings and garlic: Stir in minced garlic, dried thyme, dried parsley, salt, and black pepper. Cook for 1 more minute to release the flavors of the herbs and garlic.
- Add broth and simmer: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer over medium heat.
- Incorporate chicken and rice: Add the cooked shredded rotisserie chicken and cooked white rice to the pot. Let it cook for 5–10 minutes until the soup is heated through and the flavors meld.
- Finish and serve: Stir in the optional lemon juice to brighten the flavor, then adjust seasoning if necessary. Garnish with fresh parsley and serve the soup hot.
Notes
- Use leftover rotisserie chicken and rice to save time without compromising flavor.
- Add a handful of fresh spinach or frozen peas for additional vegetables and nutrients.
- For a richer, creamier soup, stir in a splash of cream just before serving.
- Adjust seasoning carefully as broth and other ingredients may vary in saltiness.
