Chicken and Rice Soup

Morning Thursday Food bloggers-

Today is cold outside in South Louisiana -time for soup

  •  1 tablespoon extra-virgin olive oil
  •  1 medium yellow onion, chopped
  •  2 garlic cloves, minced
  •  2 medium carrots, chopped
  •  2 celery ribs, cut into 1/2-inch-thick slices
  •  4 fresh thyme sprigs
  •  1 bay leaf
  •  2 quarts chicken stock or broth, ( use homemade from chicken)
  •  1 cup of water
  •  1 cup long grain white rice, uncooked
  •  2 cups shredded cooked chicken,(from making chicken stock)

First in a large pot place chicken and chopped onion,celery and green peppers and Cajun seasoning in a pot . Cover with water and let cook. When chicken is fall tender take out meat and strain the stock .

  1. Pace a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  2. Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
  3. Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

Cooking tip – in a hurry : you can use canned low sodium broth and bought chicken from grocery store. Also pre cut up vegetables for a quick dinner. Lisa

Also posted on Thursday Recipe Blog Hop @

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