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Roast Chicken and Rice Soup
A warm, homey soup that is the definition of comfort food!
Course: Dinner
Servings: 7 -8 cups
Author: Cristina
  • 1 tbsp margarine , butter or coconut oil
  • 2 large carrots
  • 2 large stocks of celery
  • 1 onion
  • 1 cup shredded roasted chicken (http://halifaxbloggers.ca/isaynomato/italian-herb-roasted-chicken/)
  • 1/2 cup rice
  • 5-6 cups of chicken stock (http://halifaxbloggers.ca/isaynomato/homemade-chicken-stock/) or vegetable broth (http://halifaxbloggers.ca/isaynomato/easy-homemade-vegetable-broth/)
  • 1 tbsp garlic powder
  • dash each salt , pepper, thyme and oregano to taste
  1. Chop all the vegetables and chicken into bite size pieces.
  2. In a large stockpot, melt the butter and add the carrots, celery and onion. Cook until the vegetables are soft, stirring occasionally.
  3. Add the chicken, rice, broth and herbs to the stockpot. Stir a couple times.
  4. Bring the soup to a boil, and then turn it down to simmer on low heat for 40 minutes, or until the rice is cooked and soft.