Ingredients
- Chicken Broth: 8 cups
- Cooked Chicken, shredded: 3 cups
- Cooked Rice: 1 cup
- Carrots, diced: 1 cup
- Celery, diced: 1 cup
- Onion, diced: 1/2 cup
- Fresh Parsley, chopped: 1/4 cup
- Salt and Pepper: to taste
Instructions
- Step 1: In a large pot, combine the chicken broth, carrots, celery, and onion. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
- Step 2: Add the shredded cooked chicken and cooked rice to the pot. Stir well to combine.
- Step 3: Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
- Step 4: Stir in the chopped fresh parsley.
- Step 5: Season with salt and pepper to taste. Adjust seasonings as needed.
- Step 6: Serve hot and enjoy your homemade chicken and rice soup!
Notes
- For best flavor, store cooled soup in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of chicken broth if the soup seems too thick, restoring its creamy texture.
- Garnish each bowl with an extra sprinkle of fresh parsley and a squeeze of lemon for a bright, vibrant finish.
- To prevent the rice from becoming mushy, cook it separately and add it during the last 10 minutes of simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American