Easy Chicken and Rice Lunch Soup
This easy chicken and rice soup recipe is full of veggies, tender rotisserie chicken, and rice. It's the ultimate healthy comfort meal on a cold day.
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- ½ cup celery, chopped
- ½ teaspoon dried thyme or poultry seasoning
- 1 bay leaf
- 64 ounce low sodium chicken stock, (2 32-ounce containers)
- 1 cup water
- 1 cup long grain white rice
- 2 cups shredded cooked chicken, from a rotisserie chicken
Instructions
- In a large soup pot, heat oil over medium-high heat. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook and stir until the veggies are soft, about 5 minutes.
- Add the chicken stock and water. Bring to a boil. Add the rice and chicken meat, stir and cook over medium-low heat until the rice is tender, about 25 to 30 minutes.
To pack in a Thermos:
- Preheat the thermos container with boiling water. This step is optional, but it helps.
- Heat the soup in the microwave or stovetop to a piping-hot temperature.
- Drain the water from the thermos.
- Fill the thermos with the very hot soup.
- Close the thermos container and pack it inside a lunch bag.
Nutrition
Serving: 1 lunch | Calories: 417kcal | Carbohydrates: 49g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 226mg | Potassium: 781mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5188IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 3mg
