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Chicken and Rice Soup


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  • 2 tablespoons olive oil
  • 2 large chicken breasts
  • Essence
  • 1-1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1/2 cup chopped green onions
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons chopped fresh basil
  • 1 bay leaf
  • 3 quarts chicken stock
  • 1 cup long grain rice


Servings 8
Cooking time 45mins


Step 1

In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken and saute for about 5 minutes. Remove the chicken. Shred when cooled.

Add the onions, celery, carrots, green onions, garlic, parsley, basil and bay leaves. Season with Essence. Saute the vegetables for 4 minutes.

Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until rice is tender. Add chicken and add more seasoning if necessary. Serve hot.


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