It has been such a cold winter and nothing is better on a cold night than a steamy bowl of soup. I love chicken and rice soup–it is so much better than chicken and noodle.
I was extremely pleased with how easy and how wonderful this soup was! C.J. liked it as well, and we had plenty of leftovers for lunches during the week. There is something fantastic about leftover soup.
- 1/2 pound boneless, skinless chicken breast tenders
- 1 tsp olive oil
- 1/4 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 4 cups chicken broth
- 1/2 cup uncooked long-grain white rice
- 1/2 tsp dried rosemary
- 1/2 tsp freshly ground black pepper
1. Place a grill pan over medium-high heat. Place the chicken breast tenders on the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan and cut into ½-inch pieces. Set aside.
2. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender.
3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Add the chicken and simmer just long enough to warm the chicken.