Easy Shredded Chicken and Rice Soup

A quick, tasty soup for winter. By adding the seasonings from the boxed rice, you get great flavor. To save time, grab a rotisserie chicken from the store and pull the meat off and shred with forks.


Soups, Stews and Chili Recipes · Soup Recipes · Chicken Soup Recipes · Chicken and Rice Soup Recipes


Prep Time: 20 mins
Cook Time: 35 mins
Servings: 8
Total Time: 55 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 3 (32 ounce) cartons low-sodium chicken broth

  • 2 cups shredded cooked chicken

  • 1 cup diced carrots

  • 1 medium sweet potato, peeled and diced

  • 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet

  • 1 large bay leaf

  • ½ cup grated sharp Cheddar cheese


Directions

  1. Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.

  2. Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.

  3. Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.


Nutrition Facts (per serving)

Nutrition Facts
265 Calories
9g Fat
26g Carbs
19g Protein


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