Leftover Chicken and Rice Soup with Thyme and Sage
Cooked chicken and uncooked rice simmer in broth with butter softened vegetables, thyme, sage and parsley for a satisfying one pot soup.
Equipment
- Large pot
Ingredients
- 2 cups cooked chicken chopped or shredded
- 1 cup long grain white rice uncooked
- ¼ cup butter
- 1 small onion finely chopped
- 2 ribs celery finely chopped
- 2 medium carrots finely chopped
- 2 cloves garlic minced
- 8 cups low sodium chicken broth 64 oz
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp ground sage
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
Instructions
- Melt 1/4 cup butter in a large pot over medium heat.
- Add 1 chopped onion, 2 celery ribs, and 2 carrots and cook for about 5 minutes, until softened, then stir in 2 minced garlic cloves for 1 minute.
- Pour in 8 cups broth and bring to a boil.
- Stir in 1 cup rice, 2 cups chicken, 1 teaspoon parsley, 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reduce the heat to medium low.
- Simmer for 20 to 25 minutes, stirring occasionally, until the rice is tender and the chicken is hot. Adjust the seasoning.
Notes
The rice absorbs broth as it sits, so add more broth or water when reheating. Cool and refrigerate within two hours, leftovers keep three to four days. Reheat to 165 degrees F. Nutrition is an estimate.