Name: Rotisserie chicken soup with rice
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 1 serving
Ingredients: 4 oz roasted chicken meat, shredded; 1/4 cup white rice; 1 tsp olive oil; 1/3 cup yellow onion, diced; 1/2 medium carrot, sliced into rounds; 1 stalk celery, sliced; 2 cloves garlic, minced; 2 1/3 cups reduced-sodium chicken broth; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

472 calories

Protein: 44g; 38% of calories
Carbs: 42g; 36% of calories
Fat: 13g; 26% of calories

Instructions

Prep 12 min · Cook 15 min

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook until the onion is translucent, about 5 minutes. Stir in the garlic and thyme, cooking for 1 minute more until fragrant.
Pour the chicken broth into the pot and bring to a boil. Add the white rice and reduce the heat to a low simmer. Cover the pot and simmer until the rice is tender, about 15 minutes.
Stir the shredded rotisserie chicken into the soup. Simmer for 2 minutes just until the chicken is heated through.
Stir in the salt and black pepper. Ladle the soup into a bowl and top with the fresh parsley.

Nutrition

Ingredients

Instructions

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