Soothing Chicken & Rice Soup

What you need:

  • 2 Tbsp. olive oil
  • 1 large onion, finely diced
  • 2 to 3 stalks celery (with leaves), halved lengthwise and chopped
  • 2 to 3 carrots (or more), peeled and sliced
  • 4 cloves minced garlic
  • 2 cups shredded, cooked chicken
  • 2 quarts chicken broth
  • 2 cups water
  • 1 cup brown rice [I used instant]
  • 1 bunch parsley, chopped
  • Salt and pepper, to taste


  1. Heat oil in a large stockpot on medium heat. Cook onion, celery, and carrots until onion is translucent, stirring occasionally. Add garlic and cook 1 minute, until fragrant.
  2. Add shredded chicken, broth, and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
  3. Add rice and cook until rice is done. You can also cook rice separately and serve the soup poured over the rice, which I prefer so that the rice does not get soggy.
  4. Stir in chopped parsley and salt and pepper to taste. Serve with additional parsley for garnish, and cheese if desired.

Recipe from Foodess