Easy Chicken and Rice Soup
This Easy Chicken and Rice Soup Recipe is easy, and you can turn this into a big, full meal to feed a family this soup with a chunk of bread.
Servings 4 servings
Ingredients
- 4-5 medium to large carrots
- 2 large chicken breasts cooked
- 1 small head of organic broccoli
- 1 medium to small onion
- 3-6 garlic cloves
- 4 cups chicken stock we try to use homemade when we have it on hand, but store bought absolutely works as well.
- 1 package instant rice the one shown is our favorite
- salt and pepper to taste
Instructions
- Start by washing your vegetables, peel the carrots, chop the onion as large or small as you like.
- Mince the garlic or leave it whole, we tend to leave it whole.
- In a medium to large pot, heat the chicken stock to a boil.
- I save the tops of the broccoli to finely chop and toss into the soup right before it comes off the heat.
- The rest of the broccoli I chop in thin slices just like the carrots and toss in to cook all together with the onion and garlic in the chicken stock.
- Cook the carrots and broccoli just as you normally would. You can turn off the heat just before they hit the tenderness that you prefer for the vegetables.
- Add the already cooked chicken to the soup, you can chop it or break it up with your hands into smaller pieces.
- Stir in the instant or precooked rice and tips of the broccoli, cover and let sit for about 5 minutes.
- Serve and enjoy!