20 Minute Rotisserie Chicken and Rice Soup

🧂 Ingredients

• 6 cups homemade chicken broth/stock*
• 2 cups water
• 2 large cloves garlic

  minced or pressed
• 1 cup chopped yellow onion
• 1 cup sliced carrot
• 1 cup sliced celery
• 1 bay leaf
• 1 Tbsp sea salt

  more or less to taste, depending on how salty your broth is
• 1/2 Tbsp ground black pepper

  or to taste
• 1/2 tsp dried thyme
• 1 cup white rice

  I use organic basmati
• 1 rotisserie chicken
• * I freeze my homemade broth in mason jars

  then defrost a few at a time as I need them: Remove lids and place frozen jars in a pot of water on the stove over medium low heat until broth is fully defrosted.

Instructions

• 1 Place all ingredients except rice and chicken in a stock pot and bring to a low
  boil. (If your chopping veggies as you go, start the broth + water on high heat
  and chop in the order listed, tossing each into the pot as you go to speed
  things up a little).
• 2 Add rice, reduce to a simmer, then cover and cook until rice is soft (12 minutes
  or so).
• 3 While rice is cooking, remove meat from rotisserie chicken and cut into bite
  size chunks.
• 4 Once rice is cooked, add chicken to the pot and give it all a good stir. Heat
  for a couple more minutes until chicken is hot.

Nutrition Info