10-Minute Rice Soup

  1. Ingredients:
    • 4 cups chicken broth
    • 1 cup cooked rice
    • 1 cup shredded cooked chicken
    • 1 carrot, diced
    • 1 celery stalk, diced
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
    • Fresh parsley, chopped (optional for garnish)
    Directions:
    1. In a large pot, bring the chicken broth to a boil over medium-high heat.
    2. Add the diced carrot, celery, and onion to the pot. Cook for 3-4 minutes, until the vegetables start to soften.
    3. Stir in the minced garlic and dried thyme, and cook for an additional 1 minute.
    4. Add the cooked rice and shredded chicken to the pot. Reduce the heat to medium and let the soup simmer for 5 minutes, until heated through.
    5. Season with salt and pepper to taste.
    6. Serve hot, garnished with fresh parsley if desired.
    Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutesKcal: 180 kcal | Servings: 4 servings

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