Chicken and Rice Soup

📝 Ingredients

• 1 rotisserie chicken, meat removed from the bone and chopped
• 2 tablespoons extra virgin olive oil or avocado oil
• 1 yellow onion, chopped
• 3 celery stalks, diced
• 3 carrots, diced
• 6 cloves garlic, minced
• 8 cups chicken broth, divided
• 1 cup rice, rinsed and drained
• ½ tablespoon dried oregano
• 2 teaspoons seasoning salt, divided
• 1 (10.5-ounce) can cream of chicken soup (or 1 cup heavy cream)
• Freshly ground black pepper, to taste

👩‍🍳 Directions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, and garlic. Cook until the vegetables soften and the onion becomes translucent.

2. 2

   Add 6 cups of chicken broth and increase the heat to high. Bring the broth to a boil.

3. 3

   Stir in the oregano, 1 teaspoon of seasoning salt, and the rinsed rice. Reduce the heat to a simmer, cover, and cook for 15–20 minutes, or until the rice is tender.

4. 4

   Add the chopped rotisserie chicken and the remaining 2 cups of chicken broth. Stir and allow the soup to heat through.

5. 5

   Stir in the entire can of cream of chicken soup until well combined.

6. 6

   Add freshly ground black pepper to taste. Taste the soup and add the remaining 1 teaspoon of seasoning salt, if needed.

7. 7

   Serve warm and enjoy!

💡 Tips for Success

• Use rotisserie chicken: This is a great shortcut that saves time and adds flavor. You can also use leftover cooked chicken.
• Rinse the rice: Rinsing the rice before adding it helps remove excess starch.
• Adjust the consistency: Rice absorbs broth as it sits, so add a little extra chicken broth when reheating if the soup becomes too thick.
• Season to taste: Chicken broth and seasoning salt can vary in saltiness, so taste the soup before adding the remaining seasoning salt.
• Make it ahead: For the best texture, cook the rice separately if you plan to make the soup ahead of time. This helps prevent the rice from soaking up too much broth.