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?

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