Chicken and Rice Soup

This is the perfect recipe for a lazy Sunday afternoon. It’s Father’s Day. It’s cloudy and cool. And it’s actually been raining a little off and on. Aahhh...perfect.


Dear son and husband have gone to a Dodger game and I’m having fun in my kitchen putting together a simple soup recipe. Dear husband likes taking soup and salad for lunch throughout the week, so it’s a win – win!


I’ve been so busy with my new venture that I haven’t taken the time to post any new recipes here on my blog. I’m having an absolute blast as a food photographer and recipe developer/tester! But it's so nice to putter around in my kitchen for the fun of it today, and I’m so happy to share this recipe with you.


So, (coffee) mugs up and here’s to a happy, blessed week (at a slow and relaxed pace)!





Chicken and Rice Soup


Ingredients

2 chicken breasts, diced

½ c. red onion, diced

2 stalks of celery, diced

½ c. carrot, diced

½ c. mushrooms, roughly chopped

3 garlic cloves, minced

1 ½ c. white wine

2 bay leaves

½ tsp. smoked paprika

½ tsp. poultry seasoning

½ tsp. garlic powder

1 Tbsp. fresh Italian parsley

1 ½ tsp. dried oregano

½ tsp. ground thyme

15 oz. can Italian style diced tomatoes

15 oz. can white beans

1/3 c. Arborio rice

3 c. reduced sodium chicken broth

Salt and black pepper to taste

Olive oil

1 Tbsp. butter


Directions

Drizzle 2 Tbsp. olive oil in stock pot over medium heat. Add chicken. Sprinkle with a little salt and pepper. Stir and cook until browned but still a little pink inside. Remove from pot.

Add butter to pot and melt.

Combine onions, celery and carrot. Stir and cook for about 2 minutes. Add mushrooms. Stir and continue cooking another minute or so. Stir in minced garlic and let it cook for about 30 seconds (don’t let the garlic brown).

Pour in wine. Bring to a boil and turn heat down to let simmer until it reduces a little starts to thicken.

Pour in diced tomatoes, white beans and rice.

Add smoked paprika, poultry seasoning, garlic powder, oregano, thyme, bay leaves and Italian parsley.

Stir in chicken broth. Bring to a boil. Cover and reduce heat. Let it simmer for about 40 minutes to let rice absorb liquid. Serve hot.

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