Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups chicken broth
- 1 cup long-grain white rice
- 2 cups cooked chicken, shredded
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, carrots, and celery; cook for another 5 minutes.
- Sprinkle in the dried thyme and oregano, stirring to combine.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the rice and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the rice is tender.
- Add the shredded cooked chicken to the pot and stir well.
- Season the soup with salt and black pepper, adjusting to your taste.
- Simmer for an additional 5 minutes to heat the chicken through.
- Stir in fresh parsley before serving, for a burst of freshness.
Notes
Use homemade chicken broth for richer flavor. Adjust seasoning according to taste and add more vegetables like peas for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg