Description
My family and I are obsessed with this chicken and rice soup! It's an easy and nutritious meal that provides a cozy, warm bowl of comfort. This soup is my go-to, even over traditional chicken noodle soup. Instead of soggy noodles, you get tender rice that complements the hearty chicken perfectly. Each serving is packed with over 30 grams of protein, making it ideal for supporting your health goals and a fantastic option for meal prep. You’ll find yourself craving this wholesome dish all fall and winter long!
367 calories | 31.5g protein | 24.7g carbs | 14.3g fat | 2.3g fiber
Serving Size: 397g/ 14oz. Recipe makes 10 servings.
MyFitnessPal: Chicken and Rice Soup EHK
Ingredients
Instructions
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Heat the avocado oil in a large pot over medium heat. Add the diced mushrooms and onion, cooking until they soften and the onions become translucent, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
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Add the diced carrots, celery, 1 teaspoon of kosher salt, and ground black pepper to the pot. Cook the vegetables for about 5 minutes, stirring occasionally, until they start to soften.
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Gather the fresh thyme and rosemary sprigs together, then wrap them securely in a small piece of cheesecloth, creating a bundle. Use kitchen twine to tie the bundle tightly, ensuring the herbs won’t come loose during cooking. Place the herb bundle into the pot, allowing it to infuse the soup with flavor as it simmers.
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Stir in the dry jasmine rice, toasting it lightly for 1-2 minutes. Add the chicken Better Than Bouillon, chicken stock, and milk, stirring to dissolve the bouillon.
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Bring the mixture to a gentle boil, then cover with a lid, reduce the heat to low, and let it simmer for about 15 minutes, or until the rice becomes tender.
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While the soup simmers, shred the rotisserie chicken, removing the skin. Once the rice is fully cooked, stir in the shredded chicken and the remaining 1 teaspoon of kosher salt. Simmer the soup for an additional 5 minutes to blend the flavors, then remove the cheesecloth with the herbs.
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Serve the soup hot, and enjoy with my protein garlic knots! Protein Garlic Knots
Protein Garlic Knots | Two Ingredient Dough
Large stock pot, kitchen twine, cheese cloth
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Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 367kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 4.1g21%
- Cholesterol 66mg22%
- Sodium 1547.7mg65%
- Potassium 717.2mg21%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 2.3g10%
- Sugars 6.2g
- Protein 31.5g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
*Feel free to substitute jasmine rice with brown rice or wild rice. Brown rice will keep the macros about the same while increasing fiber. Wild rice will reduce calories by around 20 per serving and add a unique texture to the soup. Adjust cooking times as needed based on your rice choice.
367 calories | 31.5g protein | 24.7g carbs | 14.3g fat | 2.3g fiber
Serving Size: 397g/ 14oz. Recipe makes 10 servings.
MyFitnessPal: Chicken and Rice Soup EHK
