Chicken Rice Soup

By bubbles7380

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

Yield:
6 servings

Level:
Easy

ree-drummond

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

Preparation

Step 1

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.