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.

Temperatures are finally below 90 degrees in Dallas, which means it is soup season! I am not a large fan of pumpkin-flavored things (sorry Pumpkin Spice Latte), but this pumpkin soup has become one of my few exceptions. I cheat and use canned pumpkin, which makes this soup an easy and quick meal on a chilly fall day. The flavors of this pumpkin soup are very subtle and it pairs well with grilled cheese or sourdough croutons. Enjoy! xoxo

Images via Alex Phillips.

Print Pumpkin Soup Recipe 

4 cups (14 oz.) canned pumpkin puree (or 2 sugar pie pumpkins roasted)

6 tablespoons unsalted butter

2 shallots, diced

4 garlic cloves, minced

1 tablespoon fresh thyme

1/4 cup marsala

5 cups vegetable broth

3 tablespoons maple syrup

1 cup half-and-half

In a Dutch oven or heavy saucepan, melt 3 tablespoons of the butter. Add shallots and cook until softened. Add garlic and thyme and cook for about 1 minute. Deglaze the pan with marsala and add pumpkin, cooking until lightly browned. Add broth and maple syrup and simmer gently for 20 minutes. Stir in the half-and-half. Add the remaining 3 tablespoons of butter to the soup and stir until the butter is melted. Season the soup with salt and pepper.

To make croutons, cut two slices of sourdough bread horizontally once and vertically six times. Spread butter on one side of each crouton and place it on a baking sheet. Top with Parmesan cheese and bake for about 10 minutes at 350 degrees or until crispy.

Images via Alex Phillips.

Print Tortilla Soup Recipe

32 ounces of chicken broth

28 ounces diced fire-roasted tomatoes

14 ounces diced green chilies

1 package McCormick taco seasoning mix

2 chicken breasts

1 white onion chopped

8 yellow corn tortillas

1 Tablespoon olive oil

1 teaspoon salt

2 teaspoons cayenne pepper

1 cup shredded Mexican style cheese blend

In a large pot, combine chicken broth, fire-roasted tomatoes (drained), diced green chilies, and the McCormick taco seasoning mix. Cook on medium heat until liquid comes to a boil, then add chopped chicken breast and white onion. Cook on medium heat for about 20 minutes or until chicken is cooked thoroughly. An alternative would be to combine all ingredients in a slow cooker and cook on low/medium for 5 to 6 hours.

Cut yellow corn tortillas into long strips, each about an inch wide. Spread tortilla strips on a nonstick baking sheet, drizzle with olive oil, and sprinkle salt and cayenne pepper on top. Make sure the stripes are evenly coated with the seasoning mixture and spread out on the baking sheet. Bake at 350 degrees for about 15 minutes or until golden brown color. Top warm soup with shredded Mexican-style cheese and toasted tortilla strips.