The past few weeks, two of us in our household have really struggled with cold symptoms, and one of them was me! I started craving some chicken soup in a bad way, and when I finally made some, it hit the spot like nobody’s business. It tasted soooooooooo good! I’ve actually made it twice in the last two weeks, and not only have the “sickies” enjoyed it, but the non sick ones as well! The bonus about this chicken and rice soup is that once you have cooked chicken on hand, you can really have this on the table in around 15 minutes from start to finish!
Also this recipe is so versatile as far as what chicken you use, whether it’s leftovers, rotisserie, canned chicken breast or baked or boiled chicken. The past two times I’ve made it, I used canned once, and the next time rotisserie, and they were both good, although I would say the rotisserie edged out the canned.
If you’re like me and cook up your chicken breasts in the crockpot ahead of time, and then portion them in meal size portions and freeze them, you’ll always have some on hand in your freezer to make this soup in a snap.
The other ways to make this extra quick is to use baby carrots that are already washed, and then you just have to chop them up. I also use frozen broccoli florets, so they are ready to drop in as well with no prep.
I used to use canned chicken broth for all my soups, but then I realized how much cheaper it was to use powdered bouillon to make up my broth, plus it takes up a lot less pantry space! This brand also makes a sodium free version of bouillon, which I noticed when cooking for my dad, who is on an extremely low salt diet for his kidneys.
Here is what you need to make this delicious chicken and rice soup:
2 1/2 cups cooked chicken breast (baked, boiled, rotisserie or canned)
1 1/2 cups chopped carrots
2 cups broccoli florets (fresh or frozen)
6 cups chicken broth
1 1/2 teaspoons minced garlic (I used jarred)
1/2 Tablespoon minced dried onion
1/3 cup uncooked instant rice
Add everything to your soup pot and bring to a simmer for about 10 minutes, or till your broccoli is fork tender and your rice is cooked. It’s delicious served with rolls or crackers, or a crusty bread.
- 2½ cups cooked chicken breast (baked, boiled, rotisserie or canned)
- 1½ cups chopped carrots
- 2 cups broccoli florets (fresh or frozen)
- 6 cups chicken broth
- 1½ teaspoons minced garlic (I used jarred)
- ½ Tablespoon minced dried onion
- ⅓ cup uncooked instant rice
- Add everything to your soup pot and bring to a simmer for about 10 minutes, or till your broccoli is fork tender and your rice is cooked.
It’s so simple to keep all the ingredients for this soup on hand, and then you have another super easy dinner or lunch in your repertoire, for a no fuss, but scrumptious, hearty and nutritious dinner!