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Chicken & Rice Soup
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Chicken & Rice Soup

1 h 30 minServes 6Nutri-Score B€€
from @jaaliyahs6 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • celery (finely diced)Produce2 pieces
  • carrots (finely diced)Produce2 pieces
  • white onion (finely diced)Produce0.5 pieces
  • green bell pepper (finely diced)Produce0.5 pieces
  • chicken breasts (cleaned)Meat4 pieces
  • garlic powderSpices1 g
  • onion powderSpices1 g
  • Italian seasoningSpices1 g
  • paprikaSpices1 g
  • black pepperSpices1 g
  • seasoned saltSpices1 g
  • olive oilPantry30 ml
  • garlic & herb butterDairy15 g
  • garlic (minced)Produce1 piece
  • butterDairy15 g
  • all purpose flourPantry8 g
  • waterBeverages1.2 litres
  • chicken brothPantry950 ml
  • roasted chicken bouillon pastePantry15 g
  • heavy creamDairy120 ml
  • fresh parsley (chopped)Produce4 g
  • white rice (cleaned)Grains280 g

per serving

Nutrition

475kcal

Carbs
43 g
Proteins
42 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl

step by step

Method

  1. Prep the vegetables

    • Finely dice the celery, carrots, white onion and green bell pepper.
    Step 1

  2. Season the chicken

    • Place the cleaned chicken breasts in a large bowl.
    • Season with garlic powder, onion powder, Italian seasoning, paprika, black pepper and seasoned salt.
    • Add the olive oil and toss so the seasoning sticks.
    Step 2

  3. Brown the chicken

    • Melt the garlic & herb butter in a large pot over medium heat.
    • Add the chicken breasts and brown on both sides, then remove them from the pot.
    Step 3

  4. Cook the vegetables

    • Add the diced vegetables to the same pot with the minced garlic, butter and flour.
    • Cook, stirring, until softened.
    Step 4

  5. Build the broth

    • Pour in the water and chicken broth, then mix well.
    • Stir in the roasted chicken bouillon paste and the same seasonings used on the chicken.
    Step 5

  6. Simmer the soup

    • Return the chicken breasts to the pot, cover and cook over medium heat.
    Step 6

  7. Add cream and parsley

    • Stir in the heavy cream and the chopped fresh parsley.
    • Mix well, cover and remove the chicken breasts to shred them.
    Step 7

  8. Cook the rice with the chicken

    • Return the shredded chicken to the soup along with the cleaned white rice.
    • Cover and cook until the rice is tender.
    Step 8

  9. Finish and serve

    • Finish the soup with another spoonful of fresh parsley and serve.
    Step 9
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