Main
Chicken and Rice Soup
55 minServes 6Nutri-Score B€€
B
55 min
55 minChicken and Rice Soup
what you need
Ingredients
chicken breast (seasoned to taste)Meat3 pieces
celery stalks (diced)Produce4 pieces
onion (diced)Produce1 piece- bell pepper (diced)Produce1 piece
- carrots (peeled and sliced)Produce100 g
cream of chicken soup with herbs (canned)Pantry1 piece
butter (half stick)Dairy57 g
yellow rice (rinsed)Grains200 g- chicken brothPantry1.4 litres
bay leavesSpices2 pieces
garlic (minced)Produce3 pieces- seasoning blend (for the chicken)Spices15 g
oil (for searing)Pantry15 ml
per serving
Nutrition
336kcal
- Carbs
- 32 g
- Proteins
- 24 g
- Fat
- 13 g
what you’ll use
Tools
Dutch oven
Frying pan
wooden spoon
step by step
Method
- Step 1
Season and sear the chicken
- Season the chicken breasts generously with the seasoning blend.
- Heat the oil in a pan and sear the chicken on both sides until golden; it will finish cooking in the soup.
- Remove the chicken and set aside.
- Step 2
Sauté the vegetables
- Melt the butter in a pot and add the celery, onion, bell pepper and carrots.
- Cook down until softened, then add the garlic and stir until fragrant.
- Step 3
Build the soup
- Pour in the chicken broth and add the cream of chicken soup and bay leaves.
- Stir well and bring to a simmer.
- Step 4
Add rice and chicken
- Stir in the yellow rice and return the seared chicken to the pot.
- Cover and cook on medium until the rice is tender and the chicken is cooked through.
- Step 5
Finish and serve
- Remove the bay leaves and shred or slice the chicken.
- Taste and adjust the seasoning, then serve hot.