This is a wonderful and creative recipe! I would have never thought of adding sweet potatoes to soup! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
Soup season is almost over. I love a good, steamy bowl of soup or stew during the fall and winter months. But, I rarely make soups in the summer. It’s just too hot outside! However, these cool spring evenings or rainy spring days still call for a light and healthy soup. With all the pollen in the air, a warm bowl of Chicken & Rice Soup just might be what your sinuses or sore throat needs.
The spring veggies are in, so you could add asparagus or spinach to this easy-to-make classic. If you are lucky enough to have spring onions, you could substitute those to equal about 1 cup. Want to make it in your slow cooker?? After cooking the vegetables, transfer to your slow cooker with all other ingredients and cook on low 4-6 hours.
The trick to serving this soup in no time is to use chicken that you’ve cooked earlier in the week and picked from the bone. Brown rice takes about 45 minutes to cook, so make sure you cook this side dish earlier in the week, too. Brown rice makes this soup a healthier version because it adds fiber. You can easily make a double batch of this soup and freeze it flat in quart-size freezer bags to enjoy later or share with a friend who’s under-the-weather.
Give this feel-good soup a try with one of my suggested add-ins, or add something special to make a classic soup uniquely your own.
Chicken & Rice Soup
2 T. olive oil
1 medium onion, chopped
1 c. chopped celery
4 cloves garlic, minced
2 carrots, thinly sliced
1 (49.5-oz) can low-sodium chicken broth
4 c. water
2 c. cooked chicken
2 c. cooked brown rice
½ t. dried thyme, crushed
salt & pepper to taste
1 ½ c. cooked sweet potatoes, cubed…add about 5 minutes before serving to heat through
3-4 c. baby spinach or shredded kale…add with all other veggies
½ to 1 lb. fresh asparagus, ends trimmed and cut into 1-inch pieces…add with chicken, rice, etc.
In a Dutch over medium-high heat, heat olive oil and cook onion, celery, garlic, and carrots until onions are translucent. Add broth and scrape bits off bottom of pot. Add remaining ingredients; bring to a boil, reduce to simmer, cover and cook 30 minutes. Serve with crusty whole-grain bread.