You can feel it the second you step outside…winter is in full force! With cold warnings across Saskatchewan and Manitoba, the weather is no joke, and even quick trips out the door feel like a full-on trek across an ice tundra. But nothing beats coming in from the cold and cozying up with a steaming bowl of soup. I always stash extra soup in my freezer, so I’m never far from a quick, comforting meal when the weather gets chilly.
My go-to is a classic chicken and rice soup. It’s mild, hearty, and made from pantry staples I always have on hand. Whether I’m pulling a batch from the freezer or cooking it up fresh, it’s the perfect way to warm up and get through these frosty days.
Chicken and Rice Soup
Ingredients
- 1 tbsp olive oil
- 6 carrots , halved then cut into 1cm slices (quarter if really thick)
- 1 carton chicken broth, low sodium
- 4 cups water
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp ground thyme
- 1/4 tsp pepper
- 2 large or 3 medium boneless skinless chicken breasts, cut into 1-inch cubes, uncooked
- 1 cup basmati rice, uncooked
- Salt, to taste
Instructions
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Place oil in a large pot over medium high heat. Add carrots and stir for 1 minute.
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Add chicken broth, water, parsley, thyme, pepper, and salt. Stir, then add chicken.
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Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
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Remove lid, add rice. Stir, cover, simmer 15 minutes.
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Remove soup from stove.
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Season to taste. Serve and enjoy.
- TIP: When storing soup in fridge or freezer, separate the broth from the soup contents, otherwise the rice will soak up all the broth.
Would you believe that as often as I make this soup, I actually do not have a picture of it? I’m too busy scarfing it down!
Recipe adapted from RecipeTin Eats.
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