Description
A quick, creamy, and hearty chicken and rice soup made with rotisserie chicken and instant rice, ready in just 15 minutes. Perfect for busy weeknights when you need a comforting meal without the hassle.
Ingredients
Scale
- 3 cups shredded rotisserie chicken (about 450g)
- 1 cup instant rice (uncooked, about 180g)
- 4 cups chicken broth (low-sodium recommended)
- 2 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes, drained (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup heavy cream or half-and-half (optional)
Instructions
- Shred the rotisserie chicken with two forks and set aside. Dice the onion, carrots, and celery into small, bite-sized pieces.
- Heat butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery, and sauté for 3-4 minutes until softened and translucent.
- If using fresh garlic, add it now and cook for 30 seconds until fragrant.
- Pour in the chicken broth. Add the instant rice, bay leaf, thyme, parsley, garlic powder, salt, and pepper. Stir well to combine. Add drained canned tomatoes if using.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 5 minutes until the rice is tender and the soup has thickened slightly.
- Stir in the shredded chicken and let it heat through for 1-2 minutes. If using cream or half-and-half, stir it in now and simmer for another minute.
- Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. If too thick, add a splash of broth; if too thin, simmer uncovered for a minute.
- Ladle into bowls and serve immediately, optionally topped with fresh parsley.
Notes
Use low-sodium broth to control salt levels. Instant rice is recommended for speed and texture; regular long-grain rice requires longer cooking time. The soup does not freeze well due to the rice texture; store in the refrigerator for up to 3 days. Reheat with a splash of broth or water to prevent mushiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 22
Keywords: chicken and rice soup, weeknight dinner, 15 minute meals, rotisserie chicken recipes, comfort food, autumn soup, easy dinner, one pot meal