chicken & Rice Soup

A nourishing family favorite that I whipped up for a sick friend one day.  We eat it when we are sick or healthy!


chicken & rice soup Recipe

6 servings


4 boneless, skinless chicken thighs, boiled and shredded

8 cups unsalted chicken broth or stock

1 medium yellow onion, chopped

3 stalks celery, chipped

4 carrots, chopped

2 cups cooked brown rice (a great way to use leftovers up)

Olive oil

1 tsp dried sage

1 tsp dried thyme

1tsp dried oregano

1/2 tsp dried rosemary, chopped finely

1 tsp garlic powder

black pepper to taste

sea salt to taste



In a heavy bottomed soup pot, heat up enough olive oil to cook your vegetables on medium heat.  Saute vegetables for 10 minutes, or until soft.  Add chicken broth and all seasonings to the vegetable and allow the soup to come to a boil, then reduce to a low simmer for 30 minutes to an hour.  Add rice and cooked chicken and serve.