This hearty and flavorful soup is perfect for a cold winter day or a light meal. The Dutch oven slowly cooks the chicken and rice to perfection, resulting in tender meat and fluffy rice.
Dutch Oven Chicken and Rice Soup
This hearty and flavorful soup is perfect for a cold winter day or a light meal. The Dutch oven slowly cooks the chicken and rice to perfection, resulting in tender meat and fluffy rice.
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Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 14.5-ounce can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cooked rotisserie chicken shredded
- 1 cup cooked rice
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat your Dutch oven over medium heat.
- Add the olive oil to the Dutch oven and heat until shimmering.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, carrots, and celery and cook until softened, about 5 minutes more.
- Stir in the diced tomatoes, chicken broth, shredded chicken, cooked rice, and parsley.
- Bring to a simmer and cook for 10 minutes, or until the soup has heated through.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
For a richer flavor, use homemade chicken broth instead of store-bought.
If you don’t have a cooked rotisserie chicken, you can use cooked chicken breasts instead.
You can also add other vegetables to this soup, such as potatoes or green beans.
Serve the soup with crusty bread for dipping.
Nutrition
Calories: 500kcal