Weeknight Chicken & Rice Soup
My Weeknight Chicken & Rice Soup is good for the stomach and the soul! It's packed with chicken, rice, vegetables, bacon and more! Enjoy!
Servings 12 servings
Calories 375kcal
Cost $20
Equipment
- Stove
- cutting board
- chef knife
- 5 quart pot
- mixing spoon
- measuring cups
- measuring spoons
Ingredients
- 3 Tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 tablespoon minced garlic
- 3 cups cooked shredded chicken such as rotisserie
- 4 cups chicken broth
- 2 cups cooked white rice I used basmati
- 1 packet Ranch Dressing dry mix
- 1/4 cup fresh grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 20 strips cooked crisp bacon crumbled (I used microwave bacon)
- 1/4 cup chopped fresh parsley
Instructions
- Heat oil in 5 quart pot over medium heat. When oil is hot add onion, carrots, celery and garlic. Cook for 5-10 minutes or until softened. Stir in chicken, chicken broth, rice, Ranch Dressing mix, Parmesan cheese, salt and pepper. Stir in crumbed bacon and fresh parsley. Reduce heat to simmer until ready to serve.
Nutrition
Calories: 375kcal | Carbohydrates: 11g | Protein: 21g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 676mg | Potassium: 356mg | Sugar: 1g | Vitamin A: 2005IU | Vitamin C: 9.4mg | Calcium: 55mg | Iron: 1.3mg