Quick and Easy Chicken Rice Soup
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soups, Dinner
Ingredients
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- 3 tablespoons avocado oil
- 1 onion, small diced
- 1 carrot, skin peeled and thinly diced
- 1 celery stick, thinly diced
- 3 garlic cloves, minced
- 1/2 cup small diced yellow potatoes, skin peeled and cut into small chunks
- 1/2 cup organic long grain rice, rinsed well
- 32 ounces low-sodium chicken broth
- 16.9 ounces chicken bone broth
- 1/2 cup filtered water
- 2 tablespoons of freshly squeezed lemon juice, (add only 1 tablespoon if don’t want it to be too lemony)
- 1 teaspoon salt, I like to use Celtic Salt
- 1/4 teaspoon ground black pepper
Instructions
- Add oil to a pot over medium heat. Allow it to get hot.
- Add the onions, carrots and celery. Mix. Allow to cook and sauté for about 2-3 minutes.
- Add the garlic. Mix and cook for 30 seconds.
- Add the rice and potatoes . Mix and cook for 1 minute. Optional: at this point, may also add about 1 cup small diced or shredded leftover (cooked) chicken.
- Add the chicken broth, water, and bone broth. Stir and allow to come to a boil. Once it starts to boil, mix, lower the heat to where there’s a low-boil and cover the pot with a lid. Allow it to simmer for about 20 minutes or until the potatoes have cooked (fork tender).
- Add the salt, ground black pepper, and lemon juice.
- Simmer for another 4-5 minutes, uncovered. Taste for salt, add more if desired.
- Plate , allow to cool, and serve.
Notes
This meal is also a great way to help use up any leftover cooked chicken you might have in the refrigerator. Simply add about 1 cup small diced or shredded (cooked) chicken in with the rice and potatoes. If the soup seems a bit thick after the 20 minute simmer time, add some water to help thin it out a bit.