After all these years of blogging, I can’t believe I haven’t posted a classic chicken and rice soup recipe. Well here it is! This is a delicious, simple chicken soup and if you have a rotisserie chicken, the soup will come together in no time. It’s perfect comfort food for a cold night, or for when you have a cold. I loved the addition of Dijon mustard. It added a subtle complexity to the flavor. I didn’t have whole grain Dijon, so I used smooth. I used my pressure cooker to cook the chicken breasts, and they cooked in minutes, and they shredded nicely.
I was hoping that the boys would be interested in trying this, but no luck, other than my husband. Too much orange and green in it. When will they learn?
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Chicken and Rice Soup
Recipe from Picky Palate
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 tablespoon minced garlic
3 stalks celery, chopped
3 medium carrots, peeled and chopped
3 cups cooked, shredded chicken
7 cups chicken broth
2 cups cooked white rice
1 tablespoon whole grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
Heat oil in large Dutch oven or pot over medium heat. Add onions, and cook stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add celery and carrots, cooking and stirring until tender, about 5 – 8 minutes. Add chicken, chicken broth, rice, Dijon mustard, salt, pepper and parsley. Stir and reduce heat to low. Let simmer until ready to serve.
Yield: 8 servings
One year ago: Cajun Jambalaya
Two years ago: Red Velvet Cupcakes
Three years ago: Chocolate Yogurt Snack Cakes
Four years ago: Shrimp with Spiced Masala and Coconut Milk
Five years ago: Breakfast Cookies