Comforting Chicken and Rice Soup
Easy homemade soup that uses cooked basmati rice, fresh veggies and herbs, plus store-bought broth flavored with turmeric, poultry seasoning, tomato paste, soy sauce, and more for a low sodium and earthy chicken and rice soup.
Servings 8 servings
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion, diced
- 4 large carrots, diced
- 4 large celery stalks, diced
- 1/4 cup fresh rosemary, finely chopped
- 1/4 cup fresh oregano, finely chopped
- 3/4 cup fresh dill, chopped
- 1 tsp ground turmeric
- 1 4-gram packet low sodium chicken bouillon seasoning
- 2 tsp poultry seasoning
- 1 tsp ground black pepper
- 2 tbsp tomato paste
- 1 1/2 tbsp low sodium soy sauce
- 3 large skinless, boneless chicken breasts
- 18 cups low sodium chicken broth (or, until your soup pot is almost full)
- 3 cups cooked basmati rice
Instructions
PREP INSTRUCTIONS
- Chop onion, carrots, and celery. Set aside.
- Chop rosemary and oregano. Set aside.
- Chop dill. Set aside.
- If cooking rice at this time, cook rice according to package instructions. Set aside.
COOKING INSTRUCTIONS
- Heat the olive oil in a large Dutch oven over medium-high heat. Stir in the onion, carrot, and celery. Let veggies cook, stirring regularly, until soft, about 20 minutes.
- Stir in the rosemary, oregano, turmeric, bouillon seasoning, poultry seasoning, ground pepper, tomato paste, and soy sauce so all ingredients are combined.
- Lay the chicken breasts on top of the seasoned veggies, then add in the chicken broth until your soup pot is almost completely full.
- Bring chicken soup to a boil, then let simmer 20-30 minutes, or until the chicken is cooked through and shreds easily with a fork.
- Turn off the heat and remove the chicken from the pot. Shred the chicken on a plate, then return the shredded chicken to the pot, along with the cooked basmati rice.
- Stir the chopped dill into the pot, then taste the soup. Add salt and pepper, if desired, to your taste. Serve Chicken and Rice Soup while hot.