Chicken and Rice Soup

Ingredients
  • 3 cups pre-cooked chicken (I roasted a chicken last night – https://wordpress.com/post/withaglassofwine.com/623 – we ate the wings and legs for dinner, but saved the breast meat for this soup.)
  • 1 1/2 cups royal blend rice
  • 6 carrots
  • 3 celery stalks
  • 1 white onion
  • 2 Tbsp. chopped garlic (measure with your heart)
  • 1 Tbsp. Nature’s Seasons
  • 1 tsp garlic salt
  • 1/2 tsp white pepper
  • 2 Tbsp. dried parsley
  • 1 Tbsp. olive oil
  • 8-10 cups water
Directions

Pick the chicken, whether you roasted it yourself or you bought one at the store…no judgement. I like to chop up a bit of the skin too for flavor. Chop the carrot, onion, and celery. Heat olive oil in a large soup pot and add your chopped veggies. Sauté for 5 minutes until everything starts to soften, then add the chopped garlic.

Once everything is fragrant, add your seasonings – Nature’s, garlic salt, parsley, and white pepper. Stir to combine evenly, then add two cups of water. Bring to a simmer and let meld for about 10 minutes, then add the rest of the water. Bring to a simmer, then add dry rice and chicken. Bring to a rolling boil, then turn the heat down to a simmer, and let cook for 25-30 minutes. You want your rice to cook, but go by the carrots. When the carrots are fork tender, the soup is done. Taste for seasoning!

***Serves 4-6

Wine Pairing Suggestion

Avaline White Wine

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