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30 Minute Chicken & Rice Soup


  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 2 tbsp butter
  • 23 carrots (chopped)
  • 2 celery sticks (chopped)
  • 1 onion (chopped)
  • 1/2 green pepper (chopped)
  • 4 cups of home made chicken stock
  • salt (if necessary (adjust to taste))
  • fresh ground pepper
  • 1/2 tsp dried thyme
  • 1 cup cooked brown rice
  • 1 cup cooked (shredded chicken)
  • 1 cup frozen peas

Instructions

  1. In a saucepan saute the carrots, celery, onion and green pepper in the butter for about 3 minutes.
  2. Sprinkle on some salt & pepper to taste.
  3. Add the thyme and cook for about 2 more minutes. Set aside.
  4. Bring your stock to a low boil, then add the rice, cooked chicken and carrot mixture.
  5. Lower the heat to low-medium and simmer for about 5 minutes.
  6. Add the frozen peas, simmer for about 5 more minutes.