Chicken and Rice Soup

Chicken and Rice Soup

Have you heard of the half home made dinner? It’s something Laura and I started thinking about when a) parents were asking us for dinner solutions on extra hectic weekdays and b) when we started needing dinner solutions on extra hectic weekdays. Some nights it feels like a home made dinner is simply impossible and the only way out is take out. So, we’ve been playing around with recipes that either use leftovers or store bought elements as a starting point. It’s just one of the strategies we discussed in this video. Like this hearty soup, a good old chicken and rice. You could use leftover chicken or you could stop by the grocery store on the way home and pick up a rotisserie chicken. The rest of the recipe involves chopping some vegetables, cooking up rice and getting it all together in a pot. It’s satisfying but tastes bright, which is kind of perfect on a gloomy fall day. It also makes a whack of soup so leftovers can go into thermoses for school lunch the next day. An easy, half home made dinner plus lunch the next day after 20 minutes in the kitchen? We’ll call that a win, thank you very much.

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photo by Maya Visnyei

Chicken & Rice Soup

Yield: serves 8

Ingredients

  • 2 Tbsps olive oil
  • 1 onion, diced
  • 4 carrots, peeled and diced
  • 4 celery, trimmed and diced
  • 1 Tbsp fresh thyme
  • 6 cups low sodium chicken stock
  • 1 1/2 cups frozen corn (4 cobs with the corn sliced off)
  • 3 cups leftover or rotisserie chicken, shredded
  • 1/2 cup fresh dill, chopped
  • 1/4 cup lemon juice
  • 2 cups cooked rice
  • salt and pepper

Method

Place oil in a large pot and bring to medium heat. Add onions, carrots and celery and sautee for three minutes, until the vegetables start to soften. Add the thyme and stir.

Pour the stock into the pot. Now add the chicken, corn dill, lemon juice and cooked rice. Taste and add salt and pepper to taste.

You're done!

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