Chicken Soup With Rotisserie Chicken And Rice
Imagine coming home on a brisk fall evening, where the chill bites just a little too hard. You push open the door and are greeted by the comforting aroma of chicken soup simmering on your stove.
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Servings: 6 Servings
Calories: 278kcal
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion finely chopped
- 3 stalks celery diced
- 3 medium carrots peeled and sliced
- 2 to 3 cloves garlic minced (or 1/2 teaspoon garlic powder)
- 3 cups shredded rotisserie chicken
- 8 cups chicken stock
- 1 cup long-grain white rice or 3 cups pre-cooked rice
- 1 bay leaf
- 1/2 teaspoon dried thyme or oregano
- 1/2 teaspoon dried basil
- 2 tablespoons fresh parsley chopped (or 1 1/2 teaspoons dried parsley)
- 1 teaspoon sea salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
Instructions
Step 1: Sauté the Vegetables
- Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion until it becomes translucent, which should take about five minutes.
Step 2: Add the Carrots and Celery
- Next, stir in the diced celery and sliced carrots. Cook these veggies until they start to soften, which usually takes another five minutes. You’ll notice the wonderful aroma beginning to develop.
Step 3: Incorporate Garlic and Spices
- Add the minced garlic, dried thyme, dried basil, salt, pepper, and smoked paprika. Stir well to coat the veggies with the spices. Cook for another minute until the garlic is fragrant.
Step 4: Pour in the Chicken Stock
- Now, pour in the chicken stock and add the bay leaf. Increase the heat to bring the mixture to a boil, then reduce the heat to let the soup simmer. This is when your kitchen will really start to smell amazing.
Step 5: Add Rice and Chicken
- If you’re using uncooked rice, stir it in at this stage. Cover the pot and let the soup simmer for about 18-20 minutes or until the rice is tender. If you’re using pre-cooked rice, add the rice and shredded rotisserie chicken at this point and let it heat through for about 5-7 minutes.
Step 6: Add Fresh Parsley and Lemon Juice
- Once everything is cooked, stir in the chopped fresh parsley and lemon juice. This will brighten up the flavors and give your soup a fresh, zesty finish.
Notes
- Use Fresh Herbs: Fresh parsley and thyme can make a huge difference in the flavor.
- Homemade Stock: If you have homemade chicken stock, use it! It adds another layer of richness.
- Rotisserie Chicken: Opt for a well-seasoned rotisserie chicken to infuse more flavor into the soup.
- Adjust Seasoning: Taste your soup before serving and adjust the salt and pepper as needed.
- Low and Slow: Let your soup simmer gently rather than boiling vigorously to maintain the tenderness of the chicken and the texture of the rice.