Chicken And Rice Soup

This simple chicken and rice soup recipe is the perfect nutritional soup for cold days! Loaded with veggies and brown rice, cooked in chicken with a bit of cream.

This homemade chicken and rice soup recipe has great flavor and is easy to prepare and prepare for a busy week!

The hard thing for me is to find soup that my kids can enjoy. Except for something like this, which hearty and tender and full of chicken and rice? Such a satisfaction to consume it!

In this chicken soup recipe, you can definitely use leftover cooked chicken. If you want to empty the freezer, you can also make chicken and rice soup with advanced cooked rice.

Simply follow the recipe instructions without the rice. Then, when you’re about to thicken the soup, stir in the precooked rice and it will be hot in no time.

Ingredients:

• 1 l. Of chicken broth, I use a low-sodium version.
• 1 l. warm water.
• 600 grams of bone-in chicken thighs.
• 200 g for uncooked white rice using long grain rice.
• 3 large carrots, cut in half and then cut into 1-cm circles.
• 2 thin garlic cloves.
• Chop the yellow onion.
• Celery ribs, I use 3 slices, cut into 1 cm slices.
• 3 teaspoons of crushed vegetable broth.
• 1 teaspoon olive oil.
• 1 tbsp. butter.
• 1/2 teaspoon dried parsley.
• 1/2 teaspoon dried thyme.
• 1/4 tsp. Ground black pepper.
• 1 tbsp. Finely chop the parsley.
• Season with salt

Instructions :