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Fall Chicken and Rice Soup

This hearty soup combines flavorful roasted chicken, garlic, and warm spices in a velvety broth with tender vegetables and fluffy rice. The dish features a comforting texture with a rich, golden appearance, showcasing ingredients that absorb and meld together during cooking for a satisfying bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole roasted chicken (or cooked chicken meat) shredded
  • 2 cloves garlic minced
  • 2 carrots carrots diced
  • 1 medium yellow onion diced
  • 6 cups chicken broth
  • 1.5 cups white rice rinsed
  • 1 teaspoon dried sage ground
  • 2 tablespoons olive oil
  • to taste salt and pepper adjust as needed

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
  3. Add minced garlic and diced carrots to the pot, cooking for another 2-3 minutes until the carrots start softening and the garlic aromatic fills the air.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  5. Stir in the rinsed rice and dried sage, then cover the pot and cook on low heat for 15 minutes, or until the rice is tender and has absorbed some of the broth.
  6. While the rice cooks, shred the roasted chicken into bite-sized pieces.
  7. Uncover the soup, add the shredded chicken, and stir well to distribute evenly. Season with salt and pepper to taste.
  8. Let the soup simmer uncovered for another 5 minutes, allowing the flavors to blend and the chicken to heat through.
  9. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired, and enjoy the comforting embrace of this fall-inspired chicken and rice soup.

Notes

Using leftover roasted chicken makes this dish quick to assemble, but cooked and shredded raw chicken is also an excellent substitute. Adjust seasoning as needed to suit your taste.