Description

A fast, comforting chicken and rice soup made with rotisserie chicken, vibrant vegetables, and hearty Himalayan red rice. It simmers quickly yet tastes deeply flavorful, and the firm red rice adds texture without turning mushy.

Ingredients

1 prepared rotisserie chicken (4 cups chopped meat)

8 cups low-sodium chicken broth

1/2 cup onion, chopped

1 cup celery, sliced

1 cup carrots, sliced

1/2 cup Himalayan red rice

2 Tbsp chopped scallion

2 Tbsp finely chopped fresh parsley

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Instructions

Remove the chicken from the bones and chop into bite-sized pieces. Measure 4 cups for the soup.
Bring the chicken broth to a boil in a large stock pot.
Add the red rice and cook for about 15 minutes; it should remain slightly firm.
Chop the onion and slice the celery and carrots. Add them to the pot along with the chicken.
Simmer another 10–15 minutes, until the rice is tender.
Stir in the parsley and scallion just before serving.

Notes

Add garlic or a bay leaf for extra depth.

Stir in spinach or kale at the end for more vegetables.

A squeeze of lemon brightens the broth.

Any long-grain wild-type rice can replace Himalayan red rice.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 210
Sugar: 3g
Sodium: 380mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 18g
Cholesterol: 55mg