This hearty and comforting soup is just what the doctor ordered. Easy, fast and delicious, it’s ready in just 30 minutes!
Anyone that follows my blog even a little bit knows I love my sweets. I love to bake them and honestly, I love to eat them. But a girl can’t live on sweets alone (although a girl can surely spend some time fantasizing about it, right?). I do in fact eat a lot of other things and some of them might actually be considered healthy ;)
Speaking of which, I also eat dinner, too. Pretty much every night really. I know my blog doesn’t really attest to that fact, but in my defence, it’s because I haven’t quite figured out how to share it. (Which is slightly ironic, given the name of this blog). You see, it’s too dark when I eat dinner to take pictures and even if there are left-overs, they don’t look that great by the middle of the next day. Short of cooking dinner in the middle of the day and serving my family re-heats, I’m flummoxed. Maybe some other food bloggers wandering by can share the secret of sharing dinner.
Anyway, I digress. About this soup. It’s not very exciting or glamorous, but it’s hearty and comforting and can be made in 30 minutes, in one pot, from stuff I already have in the house.
Cook’s Notes for 30-Minute Chicken and Rice Soup
You can use any type of rice that you have around or prefer. For this version, I used 1/2 of a cup of basmati (just because I had a small amount at the end of the bag to use up) and a 1/4 cup of wild rice. I really like the addition of wild rice to this soup, so I’d recommend a bit if you have some around (although you may have to simmer the soup a tad bit longer with wild rice).
The broth in this soup also has a little bit of heat, from the addition of crushed dried red chili peppers. A bit of paprika also adds a lovely flavour. Don’t skip the bit of lemon juice. It’s not enough to make the soupy lemony, but the bit of acid really brings out the great flavours in this soup. Finally, you can start this soup with either uncooked, or left-over cooked chicken. You only need a breast or two for this soup.
This is a soup that tastes great and is perfect for cold and flu season … or just plain cold outside season.
30-Minute Chicken and Rice Soup
- 2 Tbsp olive oil
- 1 cup onion chopped
- 1 cup carrots diced
- 1 large boneless chicken breasts uncooked or cooked, diced into 3/4-inch pieces
- 1/4 - 1/2 tsp. crushed dried red chili peppers
- 6 cups chicken broth
- 1/4 tsp. paprika
- 3/4 cup rice uncooked
- 1/3 cup green onions chopped
- 3 handfuls baby spinach or regular spinach, stemmed and chopped
- 1 Tbsp. lemon juice
- Salt and pepper to taste
- In a large soup pot or Dutch oven, heat the olive oil. When the oil is hot, add the onions and cook, stirring, until softened. Add the carrots and uncooked chicken and cook, stirring, until the chicken is cooked on the outside. (If using cooked chicken, simply add it with the stock - no need to saute). Add the crushed red pepper and cook about 30 seconds more. Add the stock, paprika and rice and bring to a boil, stirring. Reduce the heat to medium-low and simmer, uncovered, for about 20 minutes, or until the rice is tender. Add the green onion and spinach and cook until greens are softened. Add the lemon juice. Taste and season with salt and pepper as needed.
- Note: If this soup sits at all, the rice will probably absorb some of the broth. Simply add a bit more broth or water to thin it out.