This easy chicken and rice soup recipe is the perfect hearty meal when it is cold outside, or when you aren’t feeling well (this is our go-to soup for when someone in our family gets the sniffles). It makes a great weeknight meal because you can throw everything in the pot and let it simmer until it’s ready!
2-3 uncooked chicken breast
1 medium onion, chopped
4 stalks of celery, cut into 1/4 inch slices
3 cloves of garlic, minced
1 cup chopped carrots
1/2 cup long grain white rice
1 1/2 tablespoons Knorr chicken bouillon powder,
2 quarts chicken broth (64 ounces)
2 tablespoons butter
Salt and pepper to taste
Place large stock pot over medium heat. Melt butter and add your onions, garlic, celery and carrots. Sauté for 3-5 mins, or until soft. Pour chicken broth into stock pot. Add uncooked chicken, sautéed vegetables, and rice and bring to a boil. Turn down heat to low heat and simmer all ingredients for one hour. Remove chicken from pot and shred, then return to pot and stir all ingredients. Season with salt and pepper to taste. Enjoy!
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