Chicken and Rice Soup

Winter weather makes me want to eat soup for every meal! This Chicken and Rice Soup is the perfect way to stay warm and get a healthy serving of veggies and protein. I often add peas, bell pepper, or any other extra vegetables I have on hand to the soup. I also often use rotisserie chicken to make this simple soup even easier to throw together. This recipe makes a large serving that is perfect for dinner and leaves enough leftovers for lunch the next day. Enjoy! xoxo

Images via Alex Phillips.

Print Chicken and Rice Soup Recipe.

1 cup of rice

1 Tablespoon olive oil

2 cups celery, chopped

2 cups carrots, chopped

2 white or red onions, chopped

2 Tablespoons garlic, minced

28 ounces diced fire-roasted tomatoes

2 cups shredded chicken breast

64 ounces low sodium chicken broth

1 teaspoon salt

1 teaspoon pepper

1 teaspoon thyme

Cook rice according to instructions and set aside. In a large pot, heat olive oil and cook celery, carrots, onion, and garlic until tender. Add roasted tomatoes, shredded chicken, and chicken broth. Season with salt, pepper, and thyme. Bring to a boil, then reduce heat and let simmer for 15-20 minutes. Add cooked rice and serve warm.