Chicken and Rice Soup

Chicken and Rice Soup

Cooking Time30 Minutes

Makes4 Servings


1 cup rice

1 Teaspoon cooking oil

1 cup onion, diced

2 cups celery, chopped

2 cups carrots, chopped

1.4 Teaspoon salt

1/4 cup dry sherry

3 Tablespoons all-purpose flour

4 cups chicken or vegetable stock, low sodium

1 1/2 cup cooked chicken, chopped

1 Teaspoon lemon juice


Cook rice according to package instructions, set aside.

While rice is cooking, add oil to a large pot over medium heat. Add onion, carrots, celery, salt and sauté 5 minutes or until softened. Add the sherry and cook until the liquid is gone.

Stir in the flour to coat the vegetables evenly. Gradually add the broth and bring to a simmer.

Stir in the chicken and rice, let simmer 2-3 minutes more or until chicken is warm.

Add the lemon juice, and season with salt and pepper as desired.

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