Chicken and Rice Soup
This quick and easy chicken and rice soup recipe with carrots, celery, and onion is tasty! It uses leftover chicken and rice to save time.
Servings: 6
Calories: 115kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion finely chopped
- 2 stalks of celery chopped
- 6 cups chicken broth
- 1 cup carrots thinly sliced
- 1 teaspoon parsley optional
- ½ teaspoon basil
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 cups cooked chicken cut up into bite-size pieces
- 2 cups cooked rice
Instructions
- Saute celery and onion in olive oil until the onion is translucent.
- Add the broth, carrots, parsley, basil, garlic powder, salt and pepper to the pot.
- Cook over high heat and bring to a boil. Once it boils, cover the pot, lower the heat, and simmer for 10 minutes.
- Add the chicken and rice. Bring the soup back to a boil to ensure rice and chicken pieces are heated through.
Nutrition
Calories: 115kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 889mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3577IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 0.4mg