Chicken Rice Soup

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 boneless, skinless chicken breasts
  • Olive oil, for drizzling
  • 1/4 teaspoon ground thyme
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 3 stalks celery, finely diced
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 sprigs fresh thyme, leaves only
  • Pinch turmeric
  • 8 cups low-sodium chicken broth
  • 2 cups long-grain rice
  • Minced fresh parsley, for serving
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.

  • In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.

  • Prepare the rice according to the package instructions; keep warm.

  • Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    140106_FNM_ChicRiceSoup_030.tif

    Not what you're looking for? Try:

    Chicken-Rice Soup

    Recipe courtesy of Food Network Kitchen