Chicken Rice Soup
I love to take leftover chicken and rice from a previous meal, and save the ingredients to make this soup recipe the next day. Excellent with turkey instead of chicken, and it’s okay to use frozen corn!
Ingredients
- 2 Tbsp. oil
- 1 medium sweet onion, diced
- 4 carrots, sliced (don’t need to peel)
- 4 stalks celery, sliced
- 4 sprigs fresh thyme
- 6 cups chicken stock
- 4 corn cobs, cooked, cut off the cob (about 1 1/2 cups of corn – frozen corn also works)
- 2-3 cups cooked chicken, chopped (rotisserie chicken is fast!)
- 1 cup fresh dill, chopped
- 2 Tbsp. salt
- Pepper
- 2 cups brown basmati rice, or your favorite kind of rice, cooked
Instructions
- In a large frying pan or braiser, heat the oil on medium-high and add the onions. Cook for about 2 minutes, adding the carrots and celery. Cook and stir for another 3-4 minutes, adding the chicken stock and thyme. Bring to a boil, then simmer for about 10 minutes.
- While the vegetables and stock are simmering, boil the corn for about 6 minutes; cool and cut off the cob. Set aside.
- Add the chicken, corn, fresh dill, salt, pepper, and cooked rice. Gently stir, bring to boil; simmer for 5 minutes.
- Serve!